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.