Copycat Zatarain's Jambalaya Rice Mix
This Copycat Zatarain's Jambalaya Rice Mix combines rice, dried vegetables, Cajun spices, and a bay leaf for authentic flavor, ready to cook up into a hearty Southern classic. Just add sausage, tomatoes, and shrimp for a quick, comforting meal straight from your pantry.
Equipment
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons dehydrated onion flakes
- 2 tablespoons dehydrated bell peppers red & green mix looks great
- 1 tablespoon dehydrated celery optional, for classic Cajun “trinity”
- 1 tablespoon chicken bouillon powder or no-MSG substitute
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper adjust for heat
- ½ teaspoon black pepper
- 1 bay leaf tuck along the side of the jar
Instructions
- In a large skillet, heat 1 tablespoon oil. Add ½ pound smoked sausage (sliced) and cook until browned.
- Stir in contents of jar and 2 ½ cups water (or broth).
- Add 1 can (14.5 oz) diced tomatoes (undrained).
- Bring to a boil, reduce heat, cover, and simmer 18–20 minutes, until rice is tender.
- Optional: add ½ pound shrimp during last 5 minutes of cooking.
- Fluff with a fork and serve hot.
Notes
Summary: A homemade pantry mix version of Zatarain's Jambalaya — Cajun-spiced rice with dehydrated holy trinity vegetables, ready to cook with sausage, tomatoes, and broth whenever the craving hits. Significantly less sodium than the box.
Recipe Notes: Andouille sausage is traditional but any smoked sausage works. Use low-sodium bouillon to further reduce sodium. Add shrimp in the last 5 minutes of cooking if using. Remove bay leaf before serving. For a thicker, more saucy result, reduce water by ¼ cup.