re: Jambalaya Recipe

I've found that if you chop some onions and peppers and cook them down in the pot before following the Zatarain's directions you can make a passable jambalaya. I discovered this while living in Las Vegas when I threw some together at an impromptu party. I had to use what I could find in the closest supermarket. The real trick was finding decent sausage.

Zatarain's is no worse than any other pre-mixed package. You can always adjust the taste with other ingredients.