Recipe by JustaQT
This is a different version of Jambalaya. Its very delicious and so easy to make.Perfect those rare nights when you cannot decide between Chinese or Cajun food. Why settle for one or the other when you can have a little of each.
Top Review by Steve P.
This was excellent. Unfortunately I did not have tomatoes on hand so I had to leave them out this time around but It was still good and I didn't miss them. Instead of purchacing all the other vegetables called for seperately, I found a frozen Chinese stir fry that had all the required veggies (except the tomatoes) including the carrots and celery which saved me time and money :) Instead of plain black pepper I used garlic pepper which I thought enhanced this recipe too. As per the substitute suggestions in the recipe I made it with chicken. This is a real keeper and I will make it again.
- 1 package zatarain's jambalaya mix
- 2 1⁄2 cups water
- 1 lb crab, cut into bite sized pieces
- 1⁄2 cup celery, diced
- 1⁄4 cup bamboo shoot
- 1⁄4 cup water chestnut, sliced
- 1⁄2 cup bean sprouts
- 1⁄2 cup snow peas
- 1⁄4 cup white onion, diced
- 1⁄3 cup carrot, shredded
- 1 cup cabbage, shredded
- 1⁄4 teaspoon black pepper
- 3 tablespoons soy sauce
- 3 tablespoons oil
- 4 -6 tomatoes, depending on size and preference
- 1⁄4 cup pecans or 1⁄4 cup peanuts, for a crunchier version (I prefer cashews) (optional)
- other meat (beef, chicken, duck, game, pork or other types of seafood can be substituted in the recipe) (optional)
Directions See How It's Made
- Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
- Heat oil in a wok.
- Add crab and cook until done.
- Add all the vegetables and lightly stir fry leaving vegetables crisp.
- Add the tomatoes.
- Do not overcook.
- Add soy sauce, pepper, and pecans and mix well.
- Add cooked Jambalaya, stir to mix well and cook until rice is hot.
- Can be served as an entree or side dish.