- 1 box Zatarains red beans and rice
- 1 half sausage
- 7 oz. cooked, tail-off shrimp
- 1/2 tablespoon creole seasoning (we used 2 TBS, see results below)
- Hot sauce to taste (we used Sriracha)
- Start red beans and rice per instructions on box. Before covering add creole seasoning and hot sauce.
- Cut sausage and shrimp in bite size pieces.
- Heat skillet to medium high heat and add sausage. Cook 7-10 minutes and add shrimp to warm.
- Mix sausage and shrimp into rice. Add more seasoning/hot sauce to taste.
Katie: Unfortunately, this jumbalaya came out way too salty. We used too much seasoning, and along with the sausage, the salt was overpowering. I ate more of my serving than Potter, but still didn't finish it all. Thank goodness we were going to a friend's house for an Olympic Opening Ceremony party so we got other food there!
Potter: This dish was the definition of an experiment gone wrong. It was inedible. I had to drink massive amounts of water between each bite just to handle the salt. As you can see I adjusted the recipe above from what we actually did. I would start with the half tablespoon or even a teaspoon of the creole seasoning and add more at the end to taste. Depending on how spicy you like it I would start with as much hot sauce as you use seasoning and adjust that to taste as well. That will make is spicier but Jumbalaya is supposed to be spicy.