Sausage is an American favorite year-round, but since October is National Sausage Month, there’s even more reason to enjoy the versatile flavors of Zatarain’s Andouille and Cajun Smoked Sausage. Celebrate National Sausage Month with some of Zatarain's favorite comfort recipes like Slow Cooker Sausage Jambalaya, Cajun Sausage Skillet, and "Dump and Bake" Red Beans and Rice as the weather cools down. You can find Zatarain’s Smoked Sausage at Sam’s Club, Kroger’s and select grocery stores across the country.
Zatarain's will be unveiling new recipes all month long that show you how sausage can be the star of the show on the grill, served on the side or incorporated seamlessly into soups, stews, and casseroles for breakfast, lunch, or dinner. Zatarain’s Smoked Sausages are available in Cajun and Andouille flavors and packed with New Orleans inspired spices, including paprika, black and red pepper, oregano, and thyme.
Cook up a hands-off batch of this New Orleans favorite in your slow cookers. Toss in Zatarain’s Smoked Sausage, chicken and frozen peppers for the easiest Mardi Gras meal yet.
Prep Time: 10 minutes
Cook Time: 4 hours
1 pound of Zatarain’s Andouille or Cajun Smoked Sausage, cut into 1/4-inch slices
1 ½ pound boneless skinless chicken thighs, cubed
1 package Zatarain’s Original Jambalaya Mix
1 package (12 to 16 ounces) frozen peppers and onions blend
Place sausage, chicken and vegetables in slow cooker. Stir until well blended. Cover.
Cook 3 ½ hours on high or 7 ½ hours on low
Stir in Rice Mix. Cover. Cook 30 minutes longer on high until rice is tender.
Cajun Sausage Skillet
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4 For serving: hot, cooked brown or white rice
1 (12 oz.) packaged Zatarain’s Cajun Style Smoked Sausage, sliced in 1/4‐inch rounds
2 teaspoons extra‐virgin olive oil, divided.
1 small yellow onion, diced
1 small green bell pepper, diced
2 medium stalks celery, diced
2 cloves garlic, minced
1 (14.5 oz.) can fire‐roasted diced tomatoes (not drained)
1 1/2 teaspoons Cajun seasoning (homemade or store‐bought Zatarain’s Creole Seasoning)
Heat 1 1/2 teaspoons olive oil in a large skillet over medium‐high heat. Add the sliced sausages
and sear 6‐7 minutes, turning over to sear both sides.
Remove the sausages to a bowl or plate and keep warm.
Reduce the heat to medium. Add the remaining 1/2 teaspoon olive oil to the pan (which should
have some fat from the sausages).
Add the onion, pepper and celery to the pan and cook for 6‐7 minutes, until tender. Add the
garlic and sauté for another minute, until fragrant.
Add the diced tomatoes and Cajun seasoning to the pan and stir well to combine.
Bring the mixture to a simmer then reduce heat to medium low and let simmer for 2‐3 minutes.
Return the sliced sausages to the pan and stir to combine. Let simmer another 2‐3 minutes.
Serve hot over steamed rice.
Cooking Tip: Use 1 each large green bell pepper and onion, chopped, in place of frozen peppers and onion blend.