It’s Mardi Gras celebration time! Yep, a full two weeks before Fat Tuesday is filled with parades, festivities, beverages, and food. The largest celebration in the US is in New Orleans. I am thrilled to be a part of bringing it around the family table with Zatarain’s and Sunday Supper tastemakers. What did I bring to the virtual party? Jambalaya Lettuce Wraps for a healthy and tasty meal.
First a little back story. Years ago, back in the late ’80s and early ’90s, I worked for a food broker. One day I was given a new account to admin and it was Zatarain’s. I looked at the product list and saw Dirty Rice and Jambalaya. I never heard of those before. So I had to try them and was hooked. Zatarain’s is the first time I ever had Jambalaya. It is how I was introduced to Creole and Cajun cuisine.
Fast forward to now. You can see why I’m thrilled to celebrate Mardi Gras with Zatarain’s. One thing I found years ago is how easy and fast it is to make Jambalaya with their mixes. It’s done in about 30 minutes. Plus they encourage add-ins and toppings to customize it to your own taste. Toppings is what inspired my Jambalaya Lettuce Wraps. Oh, the possibilities! Make a lettuce wrap bar and everyone gets to make their own.
Where to start with Jambalaya? Use one of Zatarain’s Original, Mild, and Reduced Sodium mixes or Creole Seasonings. I chose Reduced Sodium because I’m always watching my salt intake with having high blood pressure. I added in andouille sausage and shrimp for traditional flavors plus trying to keep the sodium level down (all sausage could be too high in sodium). My suggested toppings are tomatoes, onion, jalapeño or bell pepper, carrots, parsley or cilantro, and hot sauce. Gather your ingredients to make meal prep go quickly. Cut the sausage first. Grab a new board to chop toppings while jambalaya is simmering. Peel and devein shrimp too if needed.
A little more on Jambalaya: It’s considered by some to be New Orleans’ version of paella (Spanish rice dish) with a fusion of French, Italian, and African flavors. I think of it as a great representation of US “melting pot” cuisine and something to enjoy while celebrating Mardi Gras or any time of the year.
Did you know Zatarain’s has been in business for 125 years? It’s true! You can follow them and keep up with the latest on Facebook, Twitter, Instagram, Pinterest and their website. There’s also the Sunday Supper Zatarain’s Jambalaya Pinterest Board for recipes and inspiration for their mixes and Creole seasonings.
Also for your Mardi Gras celebration: Take a look at my Muffuletta Skewers for an appetizer and either Bourbon Walnut Pound Cake (nod to Bourbon Street) or Fat Man’s Pie (nod to Fat Tuesday) for dessert.
- 1 package Zatarain's Jambalaya Mix
- 2½ cups low-sodium vegetable broth
- 1 tablespoon olive oil
- ½ pound andouille sausage, sliced into thin rounds
- ½ pound small or medium-size raw shrimp, peeled and deveined
- 2 heads Boston or Bibb lettuce, leaves separated
- Chopped tomatoes
- Thinly sliced red onion
- Thinly sliced jalapeño peppers
- Shredded carrots
- Chopped bell pepper
- Roughly chopped fresh parsley
- Roughly chopped fresh cilantro
- Hot sauce
- Add mix, broth, and oil to a medium saucepan. Stir to combine. Add sausage and stir to combine.
- Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes.
- Add shrimp and stir to combine. Cover and simmer 5 minutes.
- Remove from heat. Let stand 5 minutes. Transfer jambalaya to a serving bowl.
- Have jambalaya, lettuce leaves, and assorted toppings in separate bowls for everyone to make their own wraps.
Are you ready for a tasty celebration? Take a look at these Mardi Gras Jambalaya recipes made with Zatarain’s Mix or Creole Seasonings by Sunday Supper tastemakers:
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
- Portuguese Style Jambalaya from Family Foodie
- 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
- Plus Versatile Jambalaya Recipes plus Seafood Jambalaya Frittata from Sunday Supper Movement
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Disclosure: This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.