New Orleans Jambalaya Creole Seasoning (125g)
AUD $16
Taipan BBQ has created this authentic Creole seasoning to make an amazing and quick Jambalaya dish for the whole family to enjoy. Try it with all the meats (Chicken, Prawns, Andouille Sausage) or just some of those. Delicious.
It’s also amazing as a rub on white meat, particularly Chicken, Pork, Alligator or Crocodile – Yum.
Tip: A good rub has sugar and salt to amplify the flavours and allows the rub to penetrate the meat better, the sugar helps with crust formation and browning. It will also balance any bitterness.
Made with all natural ingredients and None of the Nasties.
Servings per package: 5
Serving size: 25g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 268kJ | 1070kJ |
| Protein | 2.9g | 11.5g |
| Fat, total | 1.1g | 4.4g |
| — saturated | 0.2g | 0.6g |
| Carbohydrate | 9.8g | 39.1g |
| — sugars | 5.3g | 21.2g |
| Sodium | 1600mg | 6400mg |
Paprika, Tomato, Sea Salt, Onion, Capsicum, Pepper, Garlic, Basil, Oregano, Thyme, Cayenne, Celery, Parsley, Mustard, Bay Leaf
As an authentic Jambalaya Seasoning for the famous Creole Rice dish or as a rub for any white meat.
- 2019 Name of Competition (City, Country): 1st Place in the XXX category
- 2019 Name of Competition (City, Country): 2nd Place in the XXX category
- 2019 Name of Competition (City, Country): 3rd Place in the XXX category
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
Robert Thomas –
Hi Guy’s, I have only used this on my salmon before cooking them, as a rub/marinate fantastic!!! I haven’t had a chance to review all of the other spices and condiments I have bought. As for me to give a 5 Star rating it’s like pulling hen’s teeth!!!