Mar 022014


Disclosure:  I received free product in exchange for my honest review and opinion. 

Mardi Gras isn’t a holiday I’ve ever really celebrated before.  I always thought making Cajun food was really complicated and time consuming, but after trying out a few recipes from Zatarain’s, I’ve learned that it’s actually really easy to throw together an awesome Cajun meal, fit for a Mardi Gras celebration!


This year, Mardi Gras falls on Tuesday, March 4th.  I decided to celebrate a little early with Zatarain’s great recipes. 

There were quite a few different recipes to choose from – Jambalaya Maque Choux, Feed Your Krewe Jambalaya, West Bank Wings, Zesty Bacon-Wrapped Shrimp, Creole Mustard Dip, Creole Mustard Potato Salad, Yellow Rice with Cranberries, Skillet Paella, Citrus Caribbean Chicken, Tropical Chicken & Rice, King Cake Cupcakes, and Root Beer Bars with Vanilla Ice Cream. You can find all these great recipes on the Zatarain’s website here.  

For my Mardi Gras celebration, I opted to make the Feed Your Krewe Jambalaya, West Bank Wings, and for dessert – Root Beer Bars with Vanilla Ice Cream.  I’ll share the recipe for Root Beer Bars in a separate post.

The Jambalaya was incredibly easy to make, and super delicious.  It was just a little on the spicy side, and very hearty.  

Zatarain's Feed Your Krewe Jambalaya

Zatarain's Feed Your Krewe Jambalaya

Feed Your Krewe Jambalaya

Prep Time:  10 Minutes   |    Cook Time:  25 Minutes


  • 3 3/4 cups water
  • 1 pkg. Zatarain’s Family Size Original Jambalaya Mix
  • 1 lb. boneless skinless chicken breasts, cubed
  • 1/2 lb. smoked sausage, sliced 1/4-inch thick
  • 2 tbsp. vegetable or olive oil (optional)
  • 1/3 cup sliced green onions (optional)


Mix water, Rice Mix, chicken, sausage and 2 tbsp. oil in 3-quart saucepan until well blended.  Bring to boil.  Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. 

Remove from heat.  Let stand 5 minutes  Sprinkle with green onions, if desired.  Makes 8 servings. 

The Jambalaya was great, but the West Bank Wings were really the star of the party.  I’m not usually a big fan of bone-in wings, but these were incredible!  The sauce was the perfect balance of sweet & spicy, and the sesame seeds gave a little bit of a crunch.  I can’t even tell you how many wings John had to eat.  I lost count!  Needless to say, he loved them!

Zatarain's West Bank Wings

Zatarain's West Bank Wings

West Bank Wings

Prep Time:  10 Minutes   |    Cook Time:  50 Minutes


  • 3 lbs. chicken wing pieces
  • 1 tbsp. vegetable oil
  • 2 tsp. Zatarain’s Creole Seasoning
  • 1/2 cup pineapple juice
  • 1/4 cup cane syrup or molasses
  • 1/4 cup Zatarain’s Creole Mustard
  • 1/4 cup sweet chili sauce, such as Thai Kitchen
  • 1 tbsp. minced fresh garlic
  • 3/4 tsp. crushed red pepper
  • 1/2 tsp. ground ginger
  • Chopped fresh cilantro
  • Sesame seeds


Toss chicken wings with oil and Creole Seasoning in large bowl.  Arrange wings in single layer on foil-lined, large shallow baking pan. 

Bake in preheated 450 degree oven for 35 minutes or until wings are cooked through and skin is crispy. 

Mix remaining ingredients, except cilantro and sesame seeds, in large skillet.  Bring to boil on high heat.  Reduce heat to low; simmer about 15 minutes or until sauce is reduced by a third and is a “syrup” consistency.  Add wings; toss to coat with sauce. Transfer wings to serving platter.  Garnish with cilantro and sesame seeds.  Makes 10 appetizer servings. 

Does your family celebrate Mardi Gras? 

 Posted by at 9:14 pm

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