Real New Orleans Flavor
When I think about the cuisine of my hometown, New Orleans, Jambalaya always comes to mind. What’s not to love about a healthy, one-pot dish with layers upon layers of cajun flavor and spice?
This easy, short cut recipe starts with a box of Zatarain’s New Orleans Style Jambalaya Mix, so you know you can’t go wrong. The flavor addition of garlic and rosemary infused shrimp, andouille chicken sausage and seasoned chicken breast, will have you saying “laissez les bons temps rouler” or let the good times roll!
If you happen to have leftovers, this Jambalaya freezes well and re-heats beautifully in the microwave. It is also very easy to double this recipe for a large party. Who says you have to wait a few months for Mardi Gras?
Suggested Wine Pairings
Jambalaya is one of those complex dishes that will pair well with a wide range of wines. If you like reds, look for a bright one with intense berry fruit, peppery notes and lively acidity, like a Zinfandel from California. A Sauvignon Blanc or Fumé Blanc would have enough richness to stand up to the andouille sausage. If you want to tame the heat, a Riesling, off-dry Chenin Blanc or Pinot Gris would pair well with this mildly spicy dish.