Nina’s Jambalaya

An old Louisiana classic.

Nina's Jambalaya

Jambalaya! So good and so easy!

2 pounds peeled shrimp*
2 pounds sliced sausage
1 large onion
6 tablespoon chopped garlic
1 green pepper
1 cup chopped celery
1 extra large container Medium Picante sauce
6 cups cooked Zatarain’s rice (Get some Zatarain’s HERE!)
1 tablespoon lemon pepper seasoning

Nina's Tip

*Shrimp should always be fresh! But if you can only get frozen shrimp, be sure to cook the shrimp before you add it to your pot. Frozen shrimp are imported and pumped up with water to look nice. The water pumped into the shrimp will ruin your meal. So, cook the shrimp separately with Zatarain’s seasoning, then add it to your dish.


Cut all seasoning and saute in extra large pot. This dish will continue to grow as you blend all ingredients. Add shrimp and lemon pepper add sausage and cook 10 minutes. Turn fire off. Add cooked rice. Add Picante sauce. Do not cook the Picante sauce, just let the flavor absorbed into the rice. Put the top on and let it set for 30 mins. No heat. Serve. Add Tabasco sauce to your taste. (Want some Tabasco? Then click HERE!)