Zatarain's Jambalaya with Cheese 8 oz
- Brand:
- Zatarain's
- Product Code:
- 071429091771
Zatarain's Jambalaya with Cheese 8 oz
- Traditional Creole dish with a cheesy twist
- Enough to feed your family and then some
- Gluten free
- Prepared and on the table in 30 minutes
- Just add one pound of meat or shrimp
Zatarain's Jambalya Mix with Cheese brings authentic New Orleans-style flavor right to your kitchen.
Just combine 2 '½ cups of water with rice mix, meat of your choice and 1 tablespoon vegetable oil until well blended, boil and simmer while covered for 25 minutes until rice is tender. And in 30 minutes, you'll have a delicious, cheesy meal that will make you feel like you're in the middle of The Big Easy!
Original: $3.49
-20%$3.49
$2.79Product description
Ingredients:
Enriched Long Grain Parboiled Rice (Rice, Iron, Niacin, Thiamine Mononitrate, Folic Acid), Corn Maltodextrin, Whey (Milk), Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Onion, Sunflower Oil, Blue Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Salt, Red and Green Bell Pepper, Garlic, Yeast Extract, Spices (Including Celery Seed, Red Pepper, Turmeric), Tamari Soy Sauce (Soybean, Salt), Natural Flavor (Milk), Citric Acid & Extractives of Turmeric and Annatto.
Directions:
Instructions: Stove Top Directions
Pick a Protein 1b., cut into bite-sized pieces (Smoked Sausage, Cooked Chicken, Ham, or Shrimp)
Cook: Mix 2-1/2 cups water, Rice Mix, meat of your choice and 1 Tbsp. vegetable or olive oil (optional) in 3-quart saucepan until well blended.
Bring to boil. Reduce heat to low.
Cover.
Simmer 25 minutes or until rice is tender.
*Add cooked shrimp during last 5 minutes of cooking time.
Enjoy: Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Customer reviews
No reviews yet.
Write a review
Questions & answers
No answered questions yet.
Have a question about this product?
Ask our customer service team. We will email you when the answer is published.
