Our salt-free Jambalaya Seasoning is bold and flavorful, packed with interplay and nuance. The sweet hit of tomato powder comes in first, with a bite of yellow mustard on its heels. Then the heat starts, bright and straightforward from cayenne and white pepper, with a bit of piney depth from black pepper. The bitter camphor of bay leaves arches up and over the peppery base, joining the herbaceous lift of sage, sassafras and thyme. The herbal flavors fade but peppery heat remains, taking a long fade into twilight. We blend our Jambalaya Seasoning in our facility in small batches, to make sure it is as fresh and flavorful as possible when we send it out our doors.

Jambalaya is the cousin of gumbo, both Louisiana stews that celebrate local ingredients and make an ultra-filling soup fit to feed the masses. Jambalaya has two distinct versions. Cajun jambalaya is brown, and gets its color from the deeply browned meat that goes into the pot. The meat is often chicken or ham, or andouille sausage, or shrimp, or some or all of the above, though it could be anything. Turtle. Gator. Rabbit. And so on, and so on. Creole jambalaya makes use of the same ingredients, but is orange or red thanks to the addition of tomatoes. Both kinds of jambalaya rely on the “trinity” of onions, green bell peppers, and celery to create the base of flavors for this dish, and both cook rice directly in the pot with the meat and vegetables.

Tips From Our Kitchen

If you’re not making jambalaya, you can use our salt-free Jambalaya Seasoning to rub into pork shoulder for pulled pork. Whisk with soy sauce and oil for Cajun butter steak; marinate the steak and then drizzle with a sauce made from butter stirred into the reduced marinade. Mix with brown sugar, vinegar, and tomato paste and craft your signature barbecue sauce. Toss over French fries right out of the oven, make a crawfish and andouille queso dip, or amp up your guacamole. Toss over thick slices of cauliflower and grill for a meatless Monday meal.

Jambalaya Seasoning is blended with garlic, onion, cayenne, tomato, white pepper, black pepper, file powder (ground sassafras, ground thyme), yellow mustard, bay leaves and sage.

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