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Dine and Dish

Food blog with family recipes

February 29, 2012

Zatarain’s and New Orleans – It’s a Family Affair

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I mentioned in a Project 365 post a couple weeks ago that I had recently returned from spending a few days in New Orleans with Zatarain’s. I’ve been meaning to write about my trip since then, but have honestly had a really hard time trying to condense what I want to share with you into a post worthy of the experience.

Photo courtesy of Laura

Let me start off by introducing you to the 2012 Zatarain’s Blogger Ambassador Krewe… most of us started off as strangers but after a few fun days together, we became fast friends. We all have different personalities and our styles all vary, but we meshed together so well. It was a perfect fit all around. From left to right: Jim, Manyana, Rachel, Laura, Steph and Myself.

Zatarain’s, a signature part of New Orleans cooking for over 100 years, invited us to New Orleans for a complete immersion experience. They wanted to bring us into the company to learn all about them as well as immerse us in the culture of New Orleans. What I discovered is the two go hand in hand.. one isn’t possible without the other.

Zatarain’s is a company with heart and soul, just like the city it is located in. We all know Zatarain’s as a leader in the spice, seasoning and rice mix market, but what stood out to me the most was Zatarain’s strong values and family centered focus. The sense of family and values was loud and clear every where you turned. How many company’s this size do you know who stop midday and eat lunch together “as a family”? Right… that’s pretty rare, isn’t it?

I was surprised to find New Orleans to be the same way.. a very family centric city. As someone from Kansas, I imagined New Orleans  to be a booze loving, shirt lifting, do anything for beads kind of town. Sure… there is some of that, but for locals, the absolute heart of New Orleans and the Mardi Gras season is family and community.

Well, family, community and food. I have never been to a city with such a vibrant food scene like this one. Rich in history, rounded in tradition, and centered on quality, New Orleans is a food lovers dream land. Thanks to New Orleans own Chef John Besh, we experienced an afternoon and evening of eating and drinking like nothing I’ve ever been a part of. Experiencing the restaurants Borgne, Domenica and August are a must if you visit New Orleans. If you go, you can expect wonderful hospitality and some of the most amazing food you’ll ever taste. Come hungry because you will leave stuffed!

I feel honored to have been welcomed into the Zatarain’s family and to be embraced by the kindhearted people of New Orleans. We experienced some Mardi Gras parades while we were there and I cannot wait to take my kids someday. I can’t put into words this experience but can tell you that a Mardi Gras parade with the family and community of New Orleans is like nothing I’ve ever experienced… in a very good way. It’s a vibrant, fun filled, surreal experience.

Photo courtesy of Steph

A special thanks to Zatarain’s for opening my eyes and heart to your great company, to Chef John Besh for stuffing us full of food and drinks and for the great hospitality of your chefs and staff, and to the city of New Orleans for just being you… I fell in love.

I’m sharing a recipe today that was served for lunch while we were at the Zatarain’s headquarters. This recipe comes from the Zatarain’s kitchen and is a “Jazzed Up” version of Zatarain’s boxed Jambalaya. It is seriously the best Jambalaya I’ve ever tasted. Enjoy!

Recipe: Zatarain’s Jazzed Up Jambalaya

  • 1 80z box Zatarain’s Jambalaya Mix
  • 2.25 cups water
  • 4 ounces bacon
  • 12 ounces smoked pork sausage (cut in moons)
  • 12 ounces bite size pieces chicken thighs
  • 4 ounces creole seasoning
  • 1 yellow onion, chopped
  • 1 stalk celery, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 quarter cup green onions
  1. In a medium sized pot, fry down bacon until cooked, remove bacon (leave drippings). Add smoked sausage, cook unitl it starts to get brown, then remove.
  2. Rub chicken thighs with creole seasoning. Add chicken thighs to the pot and cook till pieces are starting to brown. When finished add back the sausage and bacon with the vegetables. Cook for around 5 minutes.
  3. Add water and bring to a boil. Add the Jambalaya Mix and stir and cover.
  4. Bring back to a boil and reduce heat to a simmer and cook for around 20 minutes (or until most of the water is gone) stirring occasionally. When done turn off heat, uncover, stir in green onions, recover and let stand for 5 minutes. Serve and Enjoy.

 I am a compensated member of the Zatarain’s Blogger Ambassador Krewe. As always, all opinions expressed are my own.

I am linking this post to I’m Lovin’ It on TidyMom!

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Filed Under: Travel Tagged With: food, jambalaya, john besh, new orleans, recipe, travel, zatarains

Reader Interactions

Comments

  1. Sylvie @ Gourmande in the Kitchen says

    February 29, 2012 at 10:19 pm

    I’ve always wanted to visit New Orleans during Mardi Gras, it seems like such fun celebration.

  2. Rachel - A Southern Fairytale says

    February 29, 2012 at 10:38 pm

    It was SOOO good! So happy to be in this amazing Krewe with y’all! xo

  3. Steph @ Lick My Spoon says

    February 29, 2012 at 10:51 pm

    Totally agree on the overwhelming sense of family and community felt the whole weekend. BTW, your jambalaya remake looks awesome, Kristen!

  4. Averie @ Love Veggies and Yoga says

    February 29, 2012 at 10:55 pm

    So fun! I would have loved to go on something like this…how fabulous! I was just at an event today with bloggers…and it was…AMAZING!

  5. amy @ uTryIt says

    February 29, 2012 at 11:43 pm

    What a fun event. I’ve never been to New Orleans! Thanks for sharing your experience with us. 🙂 Your Jambalaya looks delicious. It’s very easy to make too. Thanks for the recipe.

  6. giz says

    March 1, 2012 at 1:12 am

    So impressive. I really wish more companies took the tiime to create a real experience that one can write about. Sure, one can use the products and get a sense but to actually feel the experience speaks so much louder. It certainly makes it easier to want to support a company that walks the walk.

  7. BusyDad says

    March 1, 2012 at 1:19 am

    It was amazing all around. The people, the food, and of course, the Krewe. So happy to have met you and everyone else. It made the experience even more incredible. Simply put, Zatarain’s rocks.

  8. Laura @SuperGlueMom says

    March 1, 2012 at 4:24 am

    Omg, this brought back fantastic memories! Great recap Chica. I can’t wait to get together again!

  9. Jan says

    March 1, 2012 at 6:45 am

    I live in Lafayette and am a huge fan of John Besh and Zatarain’s. I was in New Orleans at New Years and ate a Luke. It was an amazing meal. My ‘bucket list’ includes eating at each of John’s restaurants at least once.

  10. Bev Weidner says

    March 1, 2012 at 7:07 am

    Sooooooo delicious! Lawdy ME.

  11. 30A EATS says

    March 1, 2012 at 7:17 am

    What a Great Post! I missed NOLA this Mardi Gras but try to make it back often. Have eaten in all of John’s restaurants and adore August! Lived there for many years with my family but have migrated to the Florida Panhandle. NOLA still has my heart. So glad you got to experience a place I still call home!

  12. Katie @ Healthnut Foodie says

    March 1, 2012 at 7:23 am

    SO well said, Kristen! Darren and I lived in New Orleans before, during, and after Katrina. We were always commenting on the pride everyone has for their family, the community, and all of the traditions of New Orleans! If you want another fun, authentic recipe to try, you should make the gumbo in my book. Straight from the bayou! Hope to see you soon!

  13. Cookbook Queen says

    March 1, 2012 at 7:33 am

    New Orleans is one of my favorite cities. My husband and I try to make it to a Saints game once a year…the way that place embraces you is just amazing. So so much joy everywhere. And of course, we always love the food!!

  14. Natalie @ Cooking for My Kids says

    March 1, 2012 at 7:49 am

    That Jambalaya looks amazing. And, I loved reading about your experience in New Orleans. I have never been, but you have definitely made me add it to my bucket list. 🙂

  15. Stefanie @ Sarcastic Cooking says

    March 1, 2012 at 7:55 am

    What a great experience! I loved seeing all your NOLA pictures on Instagram! This recipe looks fantastic. I love a nice and spicy jambalaya!

  16. Katrina @ In Katrina's Kitchen says

    March 1, 2012 at 8:22 am

    What fun! Good friends and good food!

  17. Ben says

    March 1, 2012 at 8:26 am

    Looks like a great trip, and that Jambalaya looks so good and hearty. Yum!

  18. Windy Phillips says

    March 1, 2012 at 9:19 am

    Yum. I love Zatarains. Thanks for the doctored up version! Looks like you had an absolutely fabulous time in NOLA!

  19. The Duo Dishes says

    March 1, 2012 at 11:28 am

    We need a trip to Nawlins! What a fun time. You really got to hop in and experience the city at its max.

  20. El says

    March 1, 2012 at 12:36 pm

    How fun. So glad to see you had a good time!

  21. Melissa says

    March 1, 2012 at 1:48 pm

    Thank you for your lovely words about our city! So glad you enjoyed your time here and hope you will return, often! Glad you now understand Mardi GRAS the way WE understand Mardi GRAS- on fat Tuesday, we are all family! It’s not just about beads, breasts and booze, it about food, family and fun for all! NOLA, proud to call it home.

  22. Nicole Schuman says

    March 1, 2012 at 4:50 pm

    I haven’t tasted Jambalaya before.. Lucky you! It looks so really yummy! Zatarains are really hospitable.. Keep up the good work! 🙂 Thank you for sharing this…

  23. Nancy Wyatt says

    March 1, 2012 at 6:55 pm

    YUM, YUM, YUM! First of all the photo looks amazing! Loved hearing about some of your trip and thanks for the recipe! Hugs from Conroe, TX

    • Kristen says

      March 1, 2012 at 8:00 pm

      Hi Nancy – Will you let me know if you get this response and if so do you mind forwarding the email to me at kristen@dineanddish dot net? Thanks 🙂

  24. TidyMom says

    March 1, 2012 at 8:55 pm

    Looks like so much fun!! I’ve never been to New Orleans!

  25. camille says

    March 2, 2012 at 6:38 am

    You know, I have a friend who just moved up here after living in Baton Rouge for several years and she said the same thing – the amount of Mardi Gras that’s drunk college students with their shirts off is very small, and the rest of the celebrations are really community-focused and family-friendly.

  26. Angie @ Bigbearswife says

    March 2, 2012 at 7:42 am

    Loved reading about your trip to New Orleans. I have been twice and loved every second that I was down there!

  27. Deborah says

    March 3, 2012 at 8:31 am

    I would absolutely love to go to New Orleans one day. Looks like so much fun!!

  28. Abeaux says

    March 10, 2012 at 5:23 pm

    Where do you put in the half cup (4oz) of creole seasoning?

  29. linda seiler says

    January 21, 2022 at 8:44 am

    I can never lose this recipe, 10 years later. It’s my go to and everybody loves it. I’m making it today for tailgating at a cold Packers playoff game tomorrow!!

    • Kristen says

      January 31, 2022 at 11:18 am

      Thanks so much for letting me know – it’s one of our favorites too!

Trackbacks

  1. Zatarain’s and New Orleans – It’s a Family Affair | Shelterholic Now Food says:
    February 29, 2012 at 11:00 pm

    […] and New Orleans – It’s a Family Affair Dine and Dish Thu, March 1, 2012 3:57 AM UTC Dine and Dish Rate this Loading … Share (function(){var […]

  2. Kelly Moore Camera Bag Giveaway and Reivew | Dine and Dish says:
    April 2, 2012 at 2:01 am

    […] Kelly Moore bag has traveled all around town, but has also taken extended trips to New Orleans, Chicago, Texas, Iowa, St. Louis and more. It holds all of the essentials I want on an airplane or […]

  3. Recipe: Homemade Creamy Limoncello Cocktail | Dine and Dish says:
    April 9, 2012 at 5:44 pm

    […] husband’s handiwork (the Limoncello) combined with a recipe I learned about when traveling to New Orleans with Zatarain’s earlier this year. The head chef of the John Besh restaurant, Domenica, let us enjoy creamy […]

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The full quote: “Can you do it today? Can you make it through today without bingeing? Just today, and tomorrow we’ll reconsider?”

I need to go back and get a couple missed spots filled in but I love it. Thanks Rob at @irezumitattookc 🎉

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J is for...jam!
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My friend @wakschmale makes the best strawberry jam...and I completely forgot about a jar she gave me last year until this morning. Which then inspired me to make my favorite buttermilk biscuits. So so good. Are you a jam, honey, just butter or plain biscuit fan? I love biscuits allll the ways, except with gravy. I have super bad memories of biscuits and gravy growing up. 🤢
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I’m still slowly making my way through the alphabet for @kimklassen_innercircle a-z photo challenge. I’m bound and determined to finish. It may just take me a little longer than I originally anticipated 🤗.
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It took me 2 months to get this Crispy Chickpea Pantry Pasta recipe up on the blog. 🤦‍♀️But it’s there now! You can find the link in my Instagram profile.
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Also, just noticed Instagram took away the like count on posts. I kind of like that...what do you think?
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I is for Inspiration!
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The “long haul” effects of having Covid back in December are really presenting themselves lately. The continuous persistent headaches are taking a toll and the connection between the brain fog and word retrieval function of my brain has been extra challenging. I had no idea a couple months out, the cognitive effects would still be hanging around.
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With that said, when I get a burst of inspiration I’m grabbing on for dear life. I made our favorite chocolate chip cookies recipe yesterday and felt the desire to update the blog post photos from 2007! We make these cookies all the time, so I’m not sure why it’s taken me so many years to give that poor post some new photos.
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If you’re interested in the recipe you can find the link currently in my profile. Enjoy!!
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H is for...high!
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It was so strange being on a plane again. I’m so thankful I have the antibodies because the flights were full, which seemed wrong, but everyone around me did seem to keep their masks on, so that was good.
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I can’t wait until travel becomes a regular part of life again. I’ve missed it so much!
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G is for...oh so grateful!

I flew to South Texas yesterday to visit my parents whom I haven’t seen in 2 years. They live around 17 hours away from us. We typical get to see each other a few times a year but with the pandemic and other health issues it just wasn’t able to happen and I’ve missed them soooo much.

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Kansas is enjoying frigid temperatures and snow. I picked a great week to head south.
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F is for...food photography.
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This time of year especially, food photography (and I guess all photography actually) is a tug of war with time and light. I had planned on making and photographing a delicious pasta recipe, but my grocery delivery ran a couple of hours late because of snowstorm. So, at the eleventh hour I decided to make a cake...that took over an hour to bake and I had about 90 minutes of natural light left...leaving me with about 30 minutes of ok light to work with.
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Anyway, this wouldn't work for a client shoot because the cake, although delicious, didn't turn out looking so great. But it will work great for today's F photo for the @kimklassen_innercircle A-Z photo project:) Lemon Citrus Yogurt Cake from this weeks @cabotcheese newsletter. So good!
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