Whether you are in the French Quarter of Louisiana, or on the beaches of California, Mardi Gras just isn’t the same without some fresh and spicy Jambalaya. The Creole-inspired Jambalaya recipe is easy to make, thanks to Tony Chachere’s Famous Creole Cuisine®. Just throw everything in a skillet and in 30 minutes, you’ll have a feast packed full of flavor – for Mardi Gras or anytime of the year.
Tony Chachere’s has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, mixes and seasonings are a must-have for your Mardi Gras feasts.
Tony Chachere's Jambalaya Fiesta
Prep Time: 5 Minutes
Cooking Time: 25 Minutes
1/2 pound ground beef or pork
1 box Tony Chachere’s Jambalaya Mix
2-1/4 cups cold water
1 cup diced chicken breast
1 can Mexican-style corn
1 can black olives
1 tablespoon lemon juice
In a large skillet, brown ground beef or pork. Drain any excess oil.
Add to beef or pork Tony Chachere’s Jambalaya Mix, water, chicken, corn, olives, and lemon juice.
Bring to a boil and reduce heat. Cover and let simmer for 25 minutes, stirring occasionally.
Tony Chachere’s Famous Creole Cuisine® was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking. Tony Chachere’s continues to be family owned-and-operated and is located in Opelousas, Louisiana. You can get more Tony Chachere’s recipes and products by visiting tonychachere.com/Recipes.aspx. And for all of the cooking tips you need, go to tonychachere.com/Video.