Description
Nutrition Information
Servings per package:
5
Serving size:
25
g
Average Qty
per Serving
Average Qty per 100g
Energy
268 kJ
1070 kJ
Protein
2.9 g
11.5 g
Fat, total
1.1 g
4.4 g
-saturated
0.2 g
0.6 g
Carbohydrate
9.8 g
39.1 g
-sugars
5.3 g
21.2 g
Sodium
1600 mg
6400 mg
Ingredients
Paprika, Tomato, Sea Salt, Onion, Capsicum, Pepper, Garlic, Basil, Oregano, Thyme, Cayenne, Celery, Parsley, Mustard, Bay Leaf
Serving Suggestion
As an authentic Jambalaya Seasoning for the famous Creole Rice dish or as a rub for any white meat.
Recipe
Ingredients:
- 2 tbsp Ghee/Oil/Butter
- 500g of Chicken/Prawns/Andouille Sausage/Vegetables
- 1 litre of Chicken or Vegetable Stock
- 3 tbsp heaped (30g) New Orleans Jambalaya Creole Seasoning
- 1 cup (150g) of diced Capsicum (red, green, yellow or orange) for garnish (why not use all colours for that special mardi-gras vibe)
- 500g of plain rice (uncooked)
- Salt to taste
Method:
- In the Ghee, add the Chicken/Prawns/Andouille Sausage/Vegetables and seal on high heat, stir well.
- Add the New Orleans Jambalaya Creole Seasoning to the pan, stir well, fully coating the Chicken/Prawns/Andouille Sausage/Vegetables and fry until aromatic – approx ONE minute.
- Add the Stock, Capsicum and Rice to the pan, stir well to combine.
- If using Prawns, remove them now and set aside – to be added again in the final couple of minutes of cooking.
- Bring to the boil, stirring to evenly combine.
- Reduce heat and cook simmering (covered and vented) until the rice is tender (20 minutes), stirring every five minutes to prevent sticking. Salt to taste, if required.
Ty Davies –
This review is for the 1kg bag but the seal was a bit busted but the box was overall great there was no spice in the box