Quick Spicy Meaty Rice
Ingredients
- 4 boxes Zatarains Jambalaya mix, 2 regular and 2 with cheese
- 2 cans Rotel diced tomatoes w/chiles, original flavor
- 2 cans Rotel diced tomatoes w/chiles, either mild or hot
- 1 small can chopped chiles
- 1 pound Jimmy Dean sausage, hot
- 1 pound Jimmy Dean sausage, mild
- 2 pounds Andouille smoked sausage
- 2 tbsp minced garlic
- garlic powder to taste
- chopped onion, dehydrated
- Tabasco Smoked Chipotle seasoning
- Green hot sauce, preferably a habanero not jalapeño
- 1 tbsp salt and black pepper each
- 4 tbsp olive oil
- 1 tbsp garlic juice
- 1 tbsp (heaping) black pepper
- Mexican blend shredded cheese for topping
Step-by-Step Instructions
- Drain 4 cans of the tomatoes and 1 can of chiles. This should come out to 2 cups of fluid. When preparing the jambalaya, reduce the total amount of water called for on the box directions by 2 cups (you’ll use the tomato liquid instead). Set the drained tomatoes and liquid aside.
- In a large skillet, spray with Pam and liberally coat bottom of pan with green hot sauce and 4 tablespoons olive oil. Combine the hot and mild Jimmy Dean sausage, breaking it up. Coat the top of the sausage with a thin layer of garlic powder, a medium layer of chipotle seasoning, 2 tablespoons of the minced garlic, 1 tablespoon of the garlic juice from the jar, and 1 heaping tablespoon of black pepper. Brown the sausage, breaking it into crumbles. Drain the grease and save it. Set the cooked sausage aside.
- Split the Andouille sausage in half lengthwise, then split each half again to create quarter-rounds. Place in the same large skillet and add the reserved sausage drippings. Coat the top of the Andouille with the dehydrated onion pieces. Brown the sausage with the onions until the onions are cooked and browned, about 8-10 minutes (the Andouille is already fully cooked). Drain and set aside the Andouille.
- In a large 8-quart pot, combine the water called for on the jambalaya box directions (minus 2 cups), the reserved 2 cups of tomato/chile liquid, and the drained tomatoes and chiles. Bring to a boil, then add all 4 boxes of jambalaya mix, 1 tablespoon salt, and 1 tablespoon black pepper. Stir well. When it reaches a boil again, add all the cooked meats (both the Jimmy Dean sausage and the Andouille) to the pot. Bring back to a boil, then reduce heat to low and simmer for 25 minutes as directed on the box. Remove from heat and let sit for 5 minutes.
- Transfer the finished jambalaya to a large serving dish or baking pan. Fill the pan halfway, spread a medium layer of Mexican blend shredded cheese over it, then top off the pan with the remaining jambalaya. Spread a thin layer of Mexican cheese on top. Place under a 400°F broiler until the cheese is melted and lightly browned, about 3-5 minutes. Watch carefully to prevent burning.
Common Problems and Solutions
Q: Can I use all one type of sausage instead of mixing hot and mild?
A: Absolutely—use all hot if you like it spicy, or all mild if you prefer less heat. The mix just gives you a balanced heat level that pleases most crowds.
Q: Do I have to broil it with cheese at the end?
A: No, the cheese topping is optional. The jambalaya is fully cooked and delicious straight from the pot. The broiled cheese just makes it extra indulgent for serving.
Q: What if I don't have 4 boxes of mix?
A: Scale everything down proportionally. For 2 boxes, use half the meat and tomatoes. The beauty of this recipe is it's very flexible.
Tips and Techniques
The dehydrated onion trick on the Andouille is clever—it rehydrates in the sausage fat and gets nicely browned without the tears of chopping fresh onions. Just make sure your pot is truly 8 quarts or larger, as this makes a massive batch that will overflow a smaller pot.
Ingredient Substitutions
- Andouille smoked sausage: smoked kielbasa or smoked turkey sausage
- Rotel tomatoes: regular diced tomatoes plus 1-2 jalapeños or a few dashes of hot sauce
- Zatarain's Jambalaya mix: any brand of jambalaya rice mix, or use long-grain rice with Creole seasoning
Equipment Needed
- Large skillet for browning meats
- 8-quart pot (critical—this makes a big batch)
- Large serving dish or baking pan
- Broiler-safe dish for cheese topping
Historical Context
Jambalaya is one of the most iconic Louisiana one-pot dishes, with roots in Spanish paella. This version represents the modern shortcut approach many Louisiana cooks use for feeding large groups—starting with a quality boxed mix like Zatarain’s (a New Orleans staple since 1889) and doctoring it up with extra meat and seasoning.
