Jambalaya, pronounced "juhm-buh-lahy-uh" is a Louisiana one pot dish of early Spanish and French influence. Its closely related to the saffron colored paella popular in Spanish cuisine. Like many early American dishes, jambalaya was born of necessity using whatever available and inexpensive ingredients that could be found. Jambalaya is traditionally made in three parts, with meat, vegetables and is then completed by adding rice.
Hand blended from roasted garlic, toasted onion, cayenne, tomato, white pepper, black pepper, file powder, yellow mustard, thyme, bay leaves and sage. This is a salt free seasoning.