Crescent City Jambalaya

This classic dish, Crescent City Jambalaya, is perfect for a Mardi Gras party or any get together. Double the recipe to serve 16 by using 2 packages of Jambalaya Mix and doubling all the other ingredients.

Crescent City Jambalaya


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 each medium green and yellow bell pepper, chopped
  • 1 (14 1/2 ounce) can fire roasted or regular diced tomatoes, undrained
  • 1 cup water
  • 1 package ZATARAIN'S® Jambalaya Mix, Original
  • 1 pound large shrimp, peeled and deveined
  • 1 (12 ounce) package andouille sausage, cut into 1/4-inch slices
  • 1/4 cup chopped fresh parsley (optional)


  1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat.
  2. Add onion and bell peppers; cook and stir for 7 minutes or until vegetables begin to soften.
  3. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  4. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally.
  5. Remove from heat. Let stand for 5 minutes.
  6. Sprinkle with parsley, if desired.

Prep: 15 min | Cook: 35 min | Yield: 8 (1 cup) servings

Nutritional Info per 1 serving: Calories: 264 Sodium: 928 Fat: 8 Carbohydrates: 29 Cholesterol: 107 Fiber: 2 Protein: 19

Recipe and photo used with permission from: Zatarain's