Jambalaya is a staple of creole cooking. Early settlers to Louisiana were French and Spanish and this dish is a prime example of early American fusion cooking. Originally the dish was cooked in the big black pots, used for boiling syrup from sugar cane, on an open wood fire with boat oars for stirring. Our Jambalaya is perfect with any combination of poultry, pork, shellfish, any type of sausage, and vegetables.
INGREDIENTS: White rice, Bayou Blackening Balm (Paprika, Cayenne Pepper, Ground Black Pepper, Garlic, Kosher Salt, & Tarragon), Onion, Crushed Red Pepper, Brown Sugar, Oregano, Rosemary, Cinnamon, Ginger, Coriander, Cloves, Celery, Caraway, and Dill Seed. Black Burlap Bag
We have enjoyed creating recipes which celebrate memories with clean ingredients and simple techniques. While evolving our core products we are focused on creating more affordable alternatives, making them available to the undeserved, and creating jobs in the process.