I make this the super-easy way by just cutting up a pound of pre-cooked sausage, dumping the sausage and the contents of the box in a rice cooker, stirring it up a bit and then just letting it cook at the cooker's pre-set until it's done.
The only thing is that it turned out really salty. Like really salty. I had to cut in an equivalent amount of cooked plain white rice to balance it out. If you end up trying this, I would really suggest you add more rice before cooking (Note to self: add more rice). But other than that I really enjoyed Zatarain's Jambalaya Mix and usually pick up a box or two when they're on sale.
Plus, you can pretty much add whatever you like before cooking say if you wanted more veggies, beans or what not. It's not like you have to make a tradition-style Jambalaya. As long as it's tasty, right?
Nutritional Info - Zatarain's Jambalaya Mix - per serving - 3 Tablespoons (38g)
Calories - 130 (from Fat - 0)
Fat - 0g (Saturated Fat - 0g)
Sodium - 500mg
Carbs - 29g (Sugar - 0g)
Protein - 3g
I think we'd all rather have the fresh aromatics and bits of innards and whatnot but it's more effort especially wit fresh herbs; I can never use them fast enough so it goes to waste.
ReplyDeleteI haven't tried their creole mustard before... I shall have to give it a look.
I grew up on their boxed dirty rice mixed with browned ground beef and topped generously with Frank's Red Hot. But now that I'm older, I'm turned off by the soybean oil and MSG, and I'd rather have fresh aromatics and a little organ meat in my dirty rice.
ReplyDeleteBut their creole mustard is awesome.
The only way to make this is to use Andouille Cajun Sausage. Brown the sausage before popping it in with the rest in the rice cooker for that bit of extra flavor.
ReplyDeleteIt's always easy to find Andouille Sausage around here at the big supermarkets. You'd have to go to the more specialized grocers like Whole Foods, Bristol Farms, etc.
ReplyDelete