Zatarain's Enriched Parboiled Long Grain Rice, 10 lb

New Orleans-Style Dishes From Scratch

Zatarain's brings the authentic flavor of New Orleans to your kitchen – use in your favorite red beans, jambalaya or pilaf. Our steaming process results in parboiled rice that always cooks up separate and fluffy, and ready in less than 30 minutes.

Authentic New Orleans Flavor

Zatarain's Enriched Parboiled Long Grain Rice makes it easy to create traditional Creole or Cajun meals like gumbo and dirty rice from scratch. It’s also a perfect side to weeknight dinners or added to everything from chicken soup and chicken & rice casserole to burritos, sushi and stir-fries.

Directions

1. Heat oil in large saucepan on medium-high heat. Add sausage, cook and stir about 6 minutes or until browned on all sides. Remove sausage using slotted spoon; transfer to paper towel-lined plate to drain. Add bell pepper, onion, celery and white parts of green onion to saucepan; cook and stir 5 minutes or until softened. Add water and Zatarain's Gumbo Base, stirring to dissolve up any lumps. Bring to boil. Cover.
2. Reduce heat to low; simmer 30 minutes, stirring occasionally. Stir in shrimp and sausage. Cover and simmer 10 to 15 minutes longer or until shrimp is cooked through, stirring occasionally.
3. Serve over Zatarain's Enriched Parboiled Long Grain Rice and sprinkle with sliced green onion.

Shrimp and Sausage Gumbo

with Zatarain's White Rice

• 2 tablespoons oil
• 1 package (14 ounces) smoked sausage, sliced 1/4-inch thick
• 1 medium green or red bell pepper, seeded and chopped (about 1 cup)
• 1 medium yellow onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 6 green onions, trimmed and thinly sliced, whites and greens separated
• 6 cups water
• 1 package Zatarain’s Gumbo Base
• 2 pounds large shrimp, peeled and deveined