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.
And there’s a reason why you’ll find boxes of Zatarain’s Reduced Sodium Jambalaya Mix in so many New Orleans pantries: It delivers classic jambalaya flavor with 25% less sodium than the original and is incredibly easy to prepare. Just add sausage, chicken, ham, seafood, veggies – whatever you’d like to make it a meal.
ENRICHED LONG GRAIN PARBOILED RICE (RICE, IRON, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), ONION, SEASALT, SPICES (INCLUDING PAPRIKA, RED PEPPER, CHILI PEPPER), RED AND GREEN BELL PEPPER, YEAST EXTRACT, GARLIC, SALT, AND CARAMEL COLOR.
1/4 cup mix (45g) = 1 cup prepared
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