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 in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.
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.
“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. Find out more about the wide varieties of mixes and seasonings that they have to offer by checking out their website. You can also connect with them on Facebook | Twitter | Instagram | Pinterest
Would you like some more great ideas for serving up some Creole flavor this Mardi Gras season? Check out the rest of the recipes that the Sunday Supper team has created for you.
Appetizers and Soup
- Chicken Jambalaya Soup from That Skinny Chick Can Bake
- Jambalaya Cajun Shrimp Bites from Daily Dish Recipes
- Skillet Jambalaya Dip from Life Tastes Good
- Tex Mex Jambalaya Taco Cups from Flavor Mosaic
- Chicken and Sausage Jamburritos from Cosmopolitan Cornbread
- Chicken and Shrimp Quinoa Jambalaya from Peanut Butter and Peppers
- Crock Pot Chicken and Sausage Jambalaya from Serena Bakes Simply from Scratch
- Crock Pot Creole Jambalaya from Flour On My Face
- Easy Jambalaya Stuffed Peppers from Renee’s Kitchen Adventures
- Hawaiian Jambalaya from Shockingly Delicious
- Jambalaya Lettuce Wraps from Magnolia Days
- Jambalaya Pasta with Crawfish and Sausage from Bobbi’s Kozi Kitchen
- Jambalaya Salad Bowl from Grumpy’s Honeybunch
- Jambalaya Stuffed Baked Potatoes from Fearless Dining
- Jambalaya with Shrimp and Crispy Wings from Feeding Big
- Spicy Chicken Jambalaya with Sausages and Green Beans from Panning the Globe
- Turkey Sausage and Shrimp Jambalaya from Cooking Chat
- Vegetarian Jambalaya Stuffed Red Peppers Casserole from The Wimpy Vegetarian
- Zatarain’s Roasted Chicken with Jambalaya Stuffing from Recipes Food and Cooking
You’ll find even more recipe inspiration in the Sunday Supper Jambalaya Board on Pinterest!
- 1 pkg (8 oz.) Zatarain's Jambalaya Mix (original), prepared according to package directions
- 1 sweet red bell pepper
- 1 small onion
- 1 boneless, skinless chicken breast
- 1/2 lb andouille sausage
- 1 Tb extra virgin olive oil
- shredded Monterey Jack or cheddar cheese
- flour tortillas
- To begin, prepare your Zatarain's Jambalay mix according to package directions.
- While it cooks, dice your red bell pepper and onion. Cut the chicken breast and sausage into 1/2 inch pieces.
- In a large skillet, heat the 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.
- 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!
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 371 Total Fat 23g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 13g Cholesterol 73mg Sodium 847mg Carbohydrates 19g Fiber 1g Sugar 2g Protein 20g