This is not my grandmothers 6 hour Jambalaya but, in 30 minutes or less it can stir some pretty terrific memories. The spice blend (onion, bell pepper, garlic, etc.) is really good without an overbearance of pepper. The key to your perfect jambalaya is to add the meats of your choice. Don't be afraid to adventure beyond chicken, sausage and shrimp. Try for example, left over roast or pork chops. Zatarains is a New Orleans original, as am I. If the product didn't suit native New Orleanians, we would never recommend or serve it. Bon Appetit!
