It’s Mardi Gras time and we couldn’t imagine a better way to celebrate than by inviting Zatarain’s around the family table for Sunday Supper. Their hometown is famous for fun and flavor, and that’s exactly what they deliver – big, authentic flavors inspired by New Orleans and designed to replace “same old” with something special. For me, something special always requires a Portuguese flair and jambalaya should be no different. I was excited to try this Portuguese Style Jambalaya.
We love having fun in the kitchen and although my family has not visited New Orleans, they loved coming up with this delicious jambalaya combination inspired by Mardi Gras. It was a winning combination as far as we were concerned. The best part about it – Zatarain’s Jambalaya Mix did all the work. They know how to bring the flavor to this tasty dish while making it so easy to prepare.
What does it mean to create a Portuguese Style Jambalaya? Chorizo, of course. Pork instead of chicken. And those Portuguese love to add seafood to meat dishes and this one is no different. Pork and chorizo is kicked up with shrimp, mussels and clams. But I will tell you, during a quick weekday supper, I have made this dish without the seafood. Guess what– it was still amazing. Have fun, have the family join the fun and let Zatarain’s help you create easy, fun and delicious dishes the family will love.
- 1 tablespoon olive oil
- 1 pound pork, cut into chunks
- 1 medium onion, chopped
- 1 green pepper, cut into small chunks
- 1 cup tomato sauce
- 2 cups water
- 2 bay leaves
- 1 package Zatarain's Original Jambalaya Mix
- 2 small chorizo links (portuguese or casero style), sliced thin
- 5 large cooked shrimp
- 5 mussels
- 5 clams
- 5 roasted red pepper slices( I used the kind in the jars) optional
- parsley, chopped for garnish optional
- Heat olive oil in a large skillet on medium heat.
- Add pork, onion and pepper and cook for approximately 7 minutes.
- Stir in tomato sauce, water bay leaves and Zatarain's Original Jambalaya Mix, cover and simmer for 15 minutes.
- Stir in chorizo, shrimp, mussels and clams. Cover and cook for 10 minutes or until seafood is cooked (clams and mussels will open)
- Remove from heat and let stand for 5 minutes.
- Garnish with red pepper slices and chopped parsley if desired.
We’re celebrating Mardi Gras in #SundaySupper style and rockin’ the Fat Tuesday recipes this week!
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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This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.