Sparky's Gameday Jambalaya

Name: Sparky's Gameday Jambalaya
Prep time: 15 min
Cook time: 45 min
Yield: 50
Cuisine: Cajun or Creole,
Ingredients: 2 pounds smoked sausage sliced 1/4-inch thick; 2 pounds cubed cooked pork butt (1-inch cubes); 2 cups diced onions; 1 cup diced celery; 2 cups diced tomatoes; 1 tbsp garlic powder; 1/2 gallon (8 cups) water; 4 packages (8 ounces each) ZATARAIN'S® Jambalaya Mix, Original

When it’s gameday in Louisiana, there’s a good chance jambalaya is on the menu. Jambalaya is a hearty dish that everyone loves, and it’s easy to make for a big party. This recipe, created by New Orleans tailgater Scott “Sparky” Sparks, builds on...

Ingredients

2 pounds smoked sausage, sliced 1/4-inch thick
2 pounds cubed cooked pork butt, (1-inch cubes)
2 cups diced onions
1 cup diced celery
2 cups diced tomatoes
1 tablespoon garlic powder
1/2 gallon (8 cups) water
4 packages (8 ounces each) Zatarain's® Jambalaya Rice Mix

INSTRUCTIONS

1 Brown sausage in large stockpot on medium heat. Add pork, onions, bell pepper and celery; cook and stir until onions are translucent. Add tomatoes, garlic powder and water; simmer 10 minutes.
2 Stir in Rice Mixes. Bring to boil. Stir. Reduce heat to low; cover and simmer 35 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.