Chicken & Sausage Jamburritos

Chicken and Sausage “Jamburittos” have all the flavor of jambalaya in an easy-to-eat-on-the-go package.

This post is sponsored by McCormick. All opinions are my own.

Today we have the pleasure of being joined by Zatarain’s in honor of the upcoming Mardi Gras season.

Mardi Gras is most known for its huge parade and festive masks down in the New Orleans area. But Mardi Gras has become so popular that there are celebrations in many cities around the country, including one right here in my own town. Last year my son marched in the parade with his then fiancée. They had a blast and it has become a big event for the whole family here.

But with Mardi Gras seeming to originate in the New Orleans area, it most assuredly goes hand in hand with Creole cooking. When you think Mardi Gras, you think of crawfish boils and jambalaya.

Jambalaya is a traditional Creole dish with roots linking back to the Spanish, French, Italian and African influences that made New Orleans what it is today.

From Zatarain’s:

“Since Mardi Gras day is historically food focused, it’s easy to envision early parade-goers filling up on bowls of steamy jambalaya prior to engaging in the day’s festivities,” said Jill Pratt, general manager of Zatarain’s. “Jambalaya is a really versatile dish and can be personalized based on your favorite add-ins.”

Did you know that Zatarain’s has been around for over 125 years?! I think they have a bit of experience when it comes to making a pot of jambalaya!

Today I took one of their many varieties of jambalaya mix, and created something a little different with it. If like my son, you are participating in a local parade, you don’t want to miss out on the jambalaya, but you can’t march down the road with a bowl in hand. So, I created a version of jambalaya to go… “Jamburritos!” Wrap all that yummy flavor in a tortilla and take it with you. You can eat it with one hand, while tossing beads with the other.

To begin, you’ll prepare the original Zatarain’s jambalaya according to package directions, cooking the rice and seasonings in a saucepan with water and oil.

While that is cooking, you’ll dice a sweet red bell pepper and a small onion.

Dice a boneless skinless chicken breast as well as a half pound of andouille sausage into ½ inch pieces.

In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat and toss in the pepper & onion. Let that cook for just a couple minutes, until they have softened a bit. Add in the chicken & sausage and let those cook together until the chicken is cooked through and the sausage is slightly browned.

Right about the time that is finished, the jambalaya mixture will be done as well. When it is, add the gorgeous, flavorful rice to your meat mixture. Stir it all together.

Do your very best not to dive right in with a fork!

Grab a nice, soft flour tortilla and spoon some of the filling into the center. Sprinkle on a touch of shredded cheese, cheddar or Monterey Jack work great. Roll up the tortilla and Enjoy!

You can find so many different ways to personalize Zatarain’s jambalaya mixes and create your own versions by adding in your favorite meats and veggies. 

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!