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Zatarain’s Chicken and Seafood Jambalaya

If you are a fan of one-pot dishes, then you will love this budget-friendly, family-loved recipe.

Jambayala is a dish of meat and veggies with rice and spicy seasonings that make the harshest critic’s mouth water. You can use chicken, sausage, seafood, veggies, beans, and the list can go on.

I don’t know the homemade version, and Natlie loves gumbo and jambalaya. Well, she called her dad, and he said he used Zatarain Jambayla in his recipe, so I felt compelled to try it in mine. Aye, if it isn’t broke don’t fix it.

The Preparation

When I started my recipe, I made sure to cook my cajun chicken sausage, onions, bell peppers, and shrimp. I set it to the side and followed the instructions on the box.

I did substitute my water with chicken broth. Chicken broth gives your recipes a richer, more savory flavor. Try it with mashed potatoes next time instead of water.

Remember, after 25 minutes, add all your meats and veggies to the pot so they can cook and get the seasonings inside. The Legacy Blue Crabs will be raw with garlic butter on them; it’s okay. After 5 minutes you will see the shells turning pink in the jambalaya.

When you add your goodies, bring the heat back to a boil, then reduce the heat to low. Make sure to stir the corners of the pot well; the rice likes to hide out there.


I didn’t know what side to make, so I had sliced watermelon and semi-homemade cheddar biscuits.
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Zatarain Chicken and Seafood Jambayla

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12


  • 1 Large Pot with Lid


  • 1 1/2 bags Legacy frozen garlic blue crabs
  • 1 pack cajun style andouille chicken sausage
  • 6 pieces baked chicken (any pieces)
  • 2 boxes Zatarain's Jambayla rice
  • 1 bag thawed medium shrimp
  • 2 sweet onion
  • 1 bell pepper (any color)
  • 6 small frozen corn on the cob
  • 2 14.5 oz Margaret Holmes Triple Succotash
  • 4 cups chicken broth


  • Cut up your cajun chicken sausage, onions, and bell peppers and sautee them on the stove in a large pot for 7-10 minutes. Add your shrimp and cook until the shrimp is done. If you are using ready-to-eat shrimp cook until heated.
  • Remove meat and veggies from the pot and add the Zatarain rice. Follow the instructions for cooking the rice on the back of the box. Substitute chicken broth for water. Add the two cans of succotash and bring to a boil. Once it reaches a boil turn it down to low for 25 minutes and let it cook.
  • After 25 minutes add the cooked sausage, onions, and shrimp. Stir and add your corn, frozen crab pieces, and baked chicken pieces. Bring to boil, reduce heat to low, cover and continue cooking for 30 minutes.
  • After 20 minutes you can dig right in or remove it from heat for 10 minutes. That time to rest allows for the juices to get soaked up into the food.
  • Enjoy!!


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