This rice mix is gluten free (unlike the store-bought version) and it’s a great recipe to mix up in bulk for meal prep or gifting!
Jambalaya is one of my husbands all-time favorite dishes, and when I saw that the store mix had gluten in it, I knew I wanted to make a mix of my own.
I’m a born and raised Midwesterner, so I can pretty much guarantee that this recipe isn’t authentic. I really do think it’s as close as it get’s as far as tasting like the Zatarains mix, though!
I love to gift this mix around the holidays because I know people are already getting overloaded with sweet treats. It’s something they don’t have to eat right away and can use when they actually need it! It’s also an inexpensive and low-prep gift which is especially helpful around the holidays.
To make in bulk, simply multiply this recipe by how many batches you want. Also, here is a PDF of instructions to attach to the jar. Happy mixing!
Giftable Zatarains Copycat Jambalaya Rice Mix
Course: Dinner4
servings5
minutes20
minutesIngredients
- Rice Mix
1 cup long grain white rice
1 T (heaping) dried chopped onion
1 T dried parsley
1 1/4 tsp dry beef bouillon
1 tsp dried chives
3/4 tsp celery salt
1/4 tsp black pepper
1/4 tsp (scant) cayenne pepper- less if you don’t want it spicy
1/2 tsp garlic powder
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp paprika
- For Jambalaya
Swirl of olive oil
1-2 lbs smoked sausage (I use andouille)
1/2 C chopped green pepper
1 jar rice mix
1 8oz. can tomato sauce
Directions
- If you are gifting, simply mix all rice mix ingredients and add to your preferred vessel. Here’s a PDF for the instructions to attach.
- For Jambalaya, heat a medium-sized pot with a swirl of olive oil.
- Cut the sausage on the diagonal and about a 1/2in thick and add to the oil.
- Add green pepper to pot to sweat.
- Brown sausage well on each side.
- Add tomato sauce and scrape all tasty bits off the pan.
- Add rice mix and 2 cups of water. Bring to a boil, stir and reduce to low heat.
- Cook covered about 20 mins or until rice is done. Enjoy!
Recipe Video
Notes
- Be sure your sausage is GF.
- It’s more traditional to use shrimp in Jambalaya. You could absolutely do half sausage half shrimp! Add the shrimp during the last 3 minutes of cooking.
