Simple Semi Homemade Jambalaya (Sausage, Chicken, and Shrimp)
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Looking for a great weeknight one-pot recipe that the whole family will love? This superfast Semi Homemade Jambalaya (Sausage, Chicken, and Shrimp) using Zatarain’s Red Beans and Rice Mix is one of our all-time favorite dishes. For more recipes like this one see my Recipe Index page.
One day, while trying to come up with something different to eat for dinner, I decided to play around with some Zatarain’s Red Beans and Rice mix.
I added in a couple of cans of diced tomatoes, some extra seasonings, and a selection of meats. This turned the regular red beans and rice mix into a thinner soup-like a gumbo/ jambalaya.
Previously, when I would suggest making it I would nothing but get groans and complaints. The original Zatarain’s red beans and rice mix, to me, when it is finished cooking it tastes kind of gritty and bland. We usually eat it with andouille sausage added in for a heartier meal. Now with this recipe upgrade my family literally begs for it!
Oh and yes I know that Zatarain’s has a jambalaya mix as well, but this is so good I don’t want to mess it up by trying the other one. Maybe soon.
Simple Semi Homemade Jambalaya
Here is what I did to spruce up the mix and turn it into something my family craves.
INGREDIENTS
- 1 box of Zatarain’s Red Beans and Rice Mix regular 8oz or 12 oz box
- 1 Andouille Sausage sliced in 1/4 inch pieces
- ½ of a frozen bag of jumbo raw shrimp or about 5-6 shrimp per person, thawed
- I chicken breast cooked and shredded I use premade rotisserie chicken
- 3 cups of water
- 2 cans of petite diced tomatoes
- 2 tbsp +1 tbsp butter separated
- 1 clove minced garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme
- 1 tsp paprika
- ¼ cayenne pepper optional if you want more heat We do not use it.
INSTRUCTIONS
- Prepare mix as directed on the package in a large stockpot. Add 3 cups of water and 2 tbsp butter (depending on the ounces on the package).
- Add 2 cans of diced tomatoes to the stockpot mix.
- Add onion powder, garlic powder, oregano, basil, thyme, and paprika to the stockpot mix. Start boiling as directed. Reduce heat to low and simmer 25 minutes.
- In a large frying pan on med-high heat, saute the andouille sausage until lightly browned. About 5-7 minutes.
- Set the sausage pieces aside on paper towels to soak up the grease. Pat dry and add to the stockpot. Add chicken to the stockpot.
- Add the jumbo shrimp to the frying pan with 1 tbsp of butter, 1 clove of minced garlic, and saute until just cooked. Around 3 minutes. Set aside.
- Add the shrimp to the stockpot in the last 5 minutes.
- Serve in bowls with cornbread!
NOTES
~You can use the larger family size 12 oz version of the red beans and rice mix with the same amount of ingredients or add more chicken and shrimp. I have also doubled this recipe with two boxes of red beans and rice for a larger group.
~You can use diced tomatoes with green chilis instead if desired. The semi homemade jambalaya recipe is great either way.
MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 3-4 days.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 5 minutes on high until done.
AMAZON COOKING FAVS
Semi Homemade Jambalaya
RECCOMENDED EQUIPMENT
Ingredients
- 1 box of Zatarain’s Red Beans and Rice Mix, regular 8oz or 12 oz box
- 1 Andouille Sausage, sliced in 1/4 inch pieces
- ½ of a frozen bag of jumbo raw shrimp, or about 5-6 shrimp per person, thawed
- I chicken breast cooked and shredded, I use premade rotisserie chicken
- 3 cups of water
- 2 cans of petite diced tomatoes
- 2 tbsp +1 tbsp butter, separated
- 1 clove minced garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme
- 1 tsp paprika
- ¼ cayenne pepper, optional if you want more heat We do not use it.
Instructions
- Prepare mix as directed on the package in a large stockpot. Add 3 cups of water and 2 tbsp butter (depending on the ounces on the package).
- Add 2 cans of diced tomatoes to the stockpot mix.
- Add onion powder, garlic powder, oregano, basil, thyme, and paprika to the stockpot mix. Start boiling as directed. Reduce heat to low and simmer 25 minutes.
- In a large frying pan on med-high heat, saute the andouille sausage until lightly browned. About 5-7 minutes.
- Set the sausage pieces aside on paper towels to soak up the grease. Pat dry and add to the stockpot. Add chicken to the stockpot.
- Add the jumbo shrimp to the frying pan with 1 tbsp of butter, 1 clove of minced garlic, and saute until just cooked. Around 3 minutes. Set aside.
- Add the shrimp to the stockpot in the last 5 minutes.
- Serve in bowls with cornbread!
NOTES
Nutrition
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