KSBNOJ140

New Orleans Jambalaya Creole Seasoning (140g)

$15.00

48 in stock

This authentic Creole seasoning will 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. Delicious.

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Description

Nutrition Information

Servings per package:

7

Serving size:

20
g

Average Qty
per Serving

Average Qty per 100g

Energy

214 kJ
1070 kJ

Protein

2.3 g
11.5 g

Fat, total

0.9 g
4.4 g

-saturated

0.1 g
0.6 g

Carbohydrate

7.8 g
39.1 g

-sugars

4.2 g
21.2 g

Sodium

1280 mg
6400 mg

Ingredients

Paprika, Tomato, Sea Salt, Onion, Capsicum, Pepper, Garlic, Basil, Oregano, Thyme, Cayenne, Celery, Parsley, Mustard, Bay Leaf

Food Pairings

As an authentic Jambalaya Seasoning for the famous Creole Rice dish

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:

  1. In the Ghee, add the Chicken/Prawns/Andouille Sausage/Vegetables and seal on high heat, stir well.
  2. 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.
  3. Add the Stock, Capsicum and Rice to the pan, stir well to combine.
  4. If using Prawns, remove them now and set aside – to be added again in the final couple of minutes of cooking.
  5. Bring to the boil, stirring to evenly combine.
  6. 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.

Additional information

Weight0.3 kg
Dimensions10.5 × 9 × 14 cm
Heat

Size

140g, 4.9oz

Barcode

"0799632178163"

Australian % Ingredients

17

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