Last Tuesday we celebrated our recent successes, NOLA style. If you missed that post, you can read it here. I had a blast shopping for Mardi Gras decor, mixing up Hurricane mocktails, and feeding my guests with the great food provided by Zatarain’s.
How great was it of them to send me a box full of their rice mixes and seasonings? I chose to make the Brown Rice Jambalaya, Garden Vegetable Rice, and my salmon with the Blackened Seasonings mix.
What I love love love about Zatarain’s:
- They make everything easy. You can prepare foods per package instructions, or embellish with add-ins of your own. Either way, it’s a complete dish.
- Their dishes can be served on the side or as a main course. There’s no wrong way to Zat!
- Let’s be real: It’s authentic New Orleans food. I mean, the shipping label said, New Orleans. Now that just makes This Girl far too food happy.
- The flavors are more than your regular from-the-box fixings. They know how to package the seasonings, spices, and everything else that goes into a good Jambalaya.
- Their products work well on a time schedule. I had four food preparations going at the same time, and didn’t sweat a drop.
This pouch cooked start to finish in ninety seconds. Ninety seconds! I barely had time to grab the serving bowl before it was ready. Just knead the bag first, microwave for a minutes and a half, let stand one minute, then open and serve a hot, delicious mix of brown rice and vegetables. We ate this as a stand-alone side dish, but I’m already salivating for another pouch so I can toss in some andouille sausage and make it a meal.
Before I popped that in the microwave, however, I started the Brown Rice Jambalaya mix. I simply mixed water and the rice mix in my rice cooker. This one took 45 minutes according to package directions. I did not like smelling that goodness without being able to indulge, but it was worth the wait. Twenty minutes before it was ready, I sautéed a pound of garlic and herb shrimp on the stove-top, and when the rice mix was done I combined the two.
Next was the grilled blackened salmon. A light coating of melted butter on each side and a good sprinkling of seasonings was all it took to have a knock-your-socks-off main course. I love blackened anything, so I made sure to double-coat my filet.
With the abundance of food on the table, we had ourselves a small feast, Zatarain’s style.
I served mayonnaise biscuits, another NOLA-based recipe from my friend, Lindsay Reine’s cookbook. A mixture of fruit juices gave my guests a Hurricane Mocktail, and dessert was this Easy King Cake recipe I found online.
Are you salivating yet? Then check out the Zatarain’s website. It’s more than just rice product. I can’t wait to get my hands on their root beer concentrate, a frozen pasta dinner, breading mix, some Creole mustard, and even their olives.
There’s a great section to teach you how to speak like a New Orleanian. Words like lagniappe, etouffee, and maque choux.
Zatarain’s. How deliciously simple is that?
And Frankly, My Dear . . . that’s all she wrote!
You may also enjoy reading:
Five Years and a Party
My Real Italian Kitchen: Polenta and Sauce
My Interview with Ms. New Orleans 2014, Lindsay Reine
I am Defined. And I am a Mystery.
FIVE THINGS FRIDAY: The Big Easy