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Luzianne

Luzianne Jambalaya Dinner Kit

8 oz
$3.35 each($0.42 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Rice, vegetables & cajun seasonings. Cajun Creole foods. Add chicken, seafood or meat. Pronounced jumbuh-lie-yuh, is seasoned rice combined with meat, seafood or poultry. Luzianne Cajun and Creole dinners are made from time-tested recipes prepared by New Orleans experts. Let Luzianne feed your family - we've been making Louisiana food and beverage products since 1903.

Highlights

  • Nutrition Facts

    4 servings per container

    Serving Size
    0.33 cup dry mix
    • Amount Per Serving
    • Calories200
      Calories from Fat10
    • % Daily Value*
    • Total Fat
      • 1g
      • 2%
    • Saturated Fat
      • 0g
      • 0%
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 690mg
      • 29%
    • Total Carbohydrate
      • 43g
      • 14%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 0g
    • Protein
      • 5g
    • Vitamin A
      • 20%
    • Calcium
      • 2%
    • Vitamin C
      • 4%
    • Iron
      • 10%
    * 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

    Enriched Rice (Rice, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin and Folic Acid), Dehydrated Vegetables (Onion, Leeks, Red and Green Bell Peppers, Salt, Hydrolyzed Soy Protein (Soy Protein, Partially Hydrogenated Cottonseed and Soybean Oil), Paprika, Dextrose, Spices, Monosodium Glutamate, Maltodextrin, Caramel Color, Natural Flavors, Soybean Oil, Mono and Diglycerides, and Soy Lecithin.

    Allergens and safety warnings

    STORE IN A

  • For Luzianne Jambalaya with Beef, Ham or Sausage (Serves 4): 1 pound of beef, ham or sausage; 3 cups water; 2 tablespoons vegetable oil. Step 1: Brown cubed or ground meat in a 4 to 5 quart pot. Drain. Step 2: Add water and oil to the meat. Bring to a boil. Step 3: Add Luzianne Jambalaya while stirring. Step 4: Empty 1/2 of the red pepper packet into Luzianne Jambalaya. Put remainder aside. Step 5: Reduce heat; cover and simmer for 20 minutes. Step 6: Taste Luzianne Jambalaya, and if desired, season with remaining red pepper from packet and additional table salt. Cover and continue to simmer for 5 more minutes. For Luzianne Jambalaya with Chicken (Serves 4): 1 pound of chicken; 3 cups ready to serve canned chicken broth (Suggestion: For those on salt restricted diets, substitute an equivalent measure of water for canned chicken broth.); 2 tablespoons vegetable oil. Step 1: Skin and cube uncooked chicken into 1 inch cubes. Step 2: In a 4 to 5 quart pot, bring canned chicken broth and oil to a boil. Step 3: Add Luzianne Jambalaya and cubed chicken while stirring. Step 4: Same as Step 4 above. Step 5: Reduce heat, cover and simmer for 20 minutes. Step 6: Taste Luzianne Jambalaya, and if desired, season with remaining red pepper from packet and additional table salt. Cover and continue to simmer for 5 more minutes. For Luzianne Jambalaya with Seafood (Serves 4): 1 pound of seafood; 3 cups water; 2 tablespoons vegetable oil. Step 1: In a 4 to 5 quart pot, bring water and vegetable oil to a boil. Step 2: Add Luzianne Jambalaya while stirring. Step 3: Same as Step 4 above. Step 4: Reduce heat; cover and simmer for 18 minutes. Meanwhile, cube the uncooked fish fillet or peel uncooked shellfish. Step 5: Taste and if desired, season with remaining red pepper from packet and additional table salt. Add seafood to the pot, cover and continue to simmer for 7 more minutes.