Jambalaya, pronounced “juhm-buh-lahy-uh” is a Louisiana one pot dish of early Spanish and French influence. It’s closely related to the saffron colored paella popular in Spanish cuisine. Like many early American dishes, jambalaya was born of necessity using whatever available and inexpensive ingredients that could be found. Jambalaya is traditionally made in three parts, with meat, vegetables and is then completed by adding rice (or cauli-rice).
Our Jambalaya Seasoning is more of the Creole version of Jambalaya seasoning but you could use it if you prefer to make the Cajun style (we promise not to tell anyone). Our Cajun Seasoning is a Great way to add some Heat to your Jambalaya!!
Blended from roasted garlic, toasted onion, cayenne, tomato, white pepper, black pepper, file powder, yellow mustard, thyme, bay leaves and sage. This is a salt free seasoning.