Creole Jambalaya was born in New Orleans in the 18th century when Spanish settlers tried to recreate their beloved paella using Louisiana ingredients. Read more
Ingredients: enriched long grain parboiled rice (rice, iron, niacin, thiamine mononitrate, folic acid), onion, salt, spices (including paprika, red pepper, chili pepper), red and green bell pepper, yeast extract and garlic.
Stove top directions
Pick a protein : 1 lb., cut into bite-sized pieces
- smoked sausage
- cooked chicken
- ham
- shrimp (add cooked shrim-p during last 5 minutes of cooking time)
Cook : Mix 2½ cups water, rice mix, meat of your choice and 1 tbsp. vegetable or olive oil (optional) in 3-quart saucepan untill well blended. Bring to boil. Reduce heat to low. Cover. Simmer 25 minutes or until rice is tender.
Enjoy : Remove from heat. Let stand 5 minutes. Fluff with a fork before serving.
Serving | 45 g |
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Energy | 160 c |
Fats | 0.5 g |
Saturated Fat | 0 g |
Trans fat | |
Total Carbohydrate | 33 g |