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Cajun King

Cajun King Seasoning Mix, Jambalaya

1.25 OZ
$1.50 each($1.20 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Singles skillet preparation. 30 minute. 4-step. (Jam-ba-li-ah). www.brucefoods.com. Product of USA.

Highlights

  • Nutrition Facts

    4 servings per container

    Serving Size
    1.00 tbsp
    • Amount Per Serving
    • Calories25
      Calories from Fat0
    • % Daily Value*
    • Total Fat
      • 0g
      • 0%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 260mg
      • 11%
    • Total Carbohydrate
      • 5g
      • 2%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 4g
    • Protein
      • <1g
    • Vitamin A
      • 4%
    • Calcium
      • 2%
    • Vitamin C
      • 20%
    • Iron
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Dehydrated Onion, Dehydrated Garlic, Soy Sauce (Soybean, Salt, Wheat), Celery, Bell Peppers, Salt, Natural Herbs and Spices, Lemon Juice Powder (Maltodextrin, Lemon Puree, Lemon Juice, Citric Acid, Sugar), Microcrystalline Cellulose.

    Allergens and safety warnings

    Contains soy and wheat.

  • Yield: 4 servings. Other Items Required: 1 cup (8 oz) uncooked rice (washed in cold water); 3 tbsps margarine; 8 oz tin tomato sauce/puree; Diced ham, sliced sausage; diced cooked chicken; bacon; peeled shrimp - as desired - use at least 2; preferably 3 or more items. 1) Rehydrate seasoning mix by combining with 1-3/4 cups (14 fl oz) water, and stirring continuously until well blended. 2) While mixture rehydrates, saute several slices of sausage, bacon or ham in 3 tablespoons of melted margarine; add and brown 1 cup of uncooked rice. 3) Add rehydrated mixture to browned rice, blending well. Pour into skillet (8 oz) tin of tomato sauce. Bring to a simmer. Cover tightly and cook 30 minutes until all liquid is absorbed and rice is fluffed. 4) If shrimp or cooked chicken is to be used, add after 15 minutes, blending well in rice mixture. Cover and return to a simmer for five minutes. Remove from heat allowing to set ten minutes more before uncovering.