Zatarain’s Jazzed Up Jambalaya


  • 1 80z box Zatarain’s Jambalaya Mix
  • 2.25 cups water
  • 4 ounces bacon
  • 12 ounces smoked pork sausage (cut in moons)
  • 12 ounces bite size pieces chicken thighs
  • 4 ounces creole seasoning
  • 1 yellow onion, chopped
  • 1 stalk celery, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 quarter cup green onions


  1. In a medium sized pot, fry down bacon until cooked, remove bacon (leave drippings). Add smoked sausage, cook unitl it starts to get brown, then remove.
  2. Add chicken thighs, cook till pieces are starting to brown. When finished add back the sausage and bacon with the vegetables. Cook for around 5 minutes.
  3. Add water and bring to a boil. Add the Jambalaya Mix and stir and cover.
  4. Bring back to a boil and reduce heat to a simmer and cook for around 20 minutes (or until most of the water is gone) stirring occasionally. When done turn off heat, uncover, stir in green onions, recover and let stand for 5 minutes. Serve and Enjoy.


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