Jambalaya, pronounced “juhm-buh-lahy-uh” is a Louisiana one pot dish of early Spanish and French influence. It is closely related to paella which is popular in Spanish cuisine. Jambalaya is traditionally made in three parts; with meat, vegetables, and is then completed by adding rice.
A long way from Louisiana, Jambalaya is a staple in our house. When I was growing up it was one of those easy one pot dishes that my Mom would just throw together in a pinch and everybody loved it. But she always used a mix from a box. Now that I’m all grown up I try to watch the amount of processed food I eat so I was dead set on finding a Jambalaya spice that tasted like the quick and easy out of a box version. I’ve experimented with so many variations of this seasoning and this is just spot on. If you prefer your Jambalaya spicier you can always add 1 to 2 TSP of cayenne to taste.
The real beauty of this spice blend is not having to keep every single one of these spices on hand. It saves time and money!
Hand 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.