Creole jambalaya was born in New Orleans in the 18th century when Spanish settlers tried to re-create their beloved paella using Louisiana ingredients. Today it’s a local staple, common from music festivals to Mardi Gras parties to quiet weeknight meals.
In New Orleans, people rely on Zatarain’s Brown Rice Jambalaya Mix for classic jambalaya flavor with the addition of whole grain brown rice. The mix is quick and easy to prepare. Just add sausage, chicken, ham, seafood, veggies – whatever you’d like to make it a meal.