"Louisiana Jambalaya" Spice

✓ Made in France by chef Philippe Bellan
✓ Made from authentic ingredients: preservative-free
✓ Eco-friendly
✓ 100% artisanal

Ingredients: Assortment of organic spices, plants and fruits (apple, strawberry, onion, paprika, garlic, mustard seed, lemon thyme, star anise, red pepper, cornflower petal), organic Madagascar pink berry (Schinus terebinthifolius), Habanero pepper, annatto seed (Bixa orellana), lovage (Levisticum officinale), coconut blossom sugar.

"Jambalaya" is a traditional Cajun dish served in Louisiana, a state in the South of the United States surrounded by the states of Texas, Mississippi and the Gulf of Mexico.
Its name comes from René-Robert Cavelier de La Salle, a French explorer who took possession of it in 1662 in the name of King Louis XIV.
This French presence will create a multi-racial ethnic group and a province today recognized in the state of Louisiana: the "Cadiens" or "Cajun" in English and Acadia. The British colonists, victorious over the French in 1713, renamed the territory Nova Scotia.

The origin of the word "jambalaya" is uncertain.
For some, it is Provençal because "jambalaia" resembles the traditional Louisiana dish with a rice and poultry stew.
Popular etymologies attribute it to the Acadians to name "the party" or to the Creole cuisine of Louisiana slaves with "jambon à la ya" or "ya" means "rice".
The relationship of "jamabalaya" with the paella of Spanish gastronomy and Spanish America is also mentioned.
The spicy flavor of the traditional dish is the mark of the influence of the peoples who shaped Acadia.
To bring you closer to this emblematic dish of the South of America, I have enhanced the mixture with the powerful Habanero pepper and pink berries from Madagascar with a peppery flavor. The addition of sugar and pieces of fruit bring a Creole touch to this powerful mixture with multiple uses.
In Louisiana, rice accompanies all kinds of "jamabalya".
Try a risotto flavored with my spice by incorporating it at the beginning of cooking. Take into account the chili content so as not to spoil your dish. Keep the spice in reserve to rectify the recipe at the end of cooking.
The poultry and its white flesh seasoned with my Jambalaya is easy and quick to make. The spice is added at the end of cooking so as not to compromise the dish with the chili.
Used as a marinade, the spice is suitable for both meat and fish. Diluted in sweet white wine and fresh orange slices, marinate salmon steaks overnight and sear them in a hot pan. Make a juice with the filtered marinade, which you reduce by half in volume. Finish cooking the fish quickly by adding softened butter off the heat. Mix and serve immediately.

It's your turn to make successful dishes with my spice and start with a sample presented in a mini glass jar. This is the surest way to discover my Jamaican Jerk and share your find.

Packaging :
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string
Kraft bag with zip closure with a QR Code "The Popote Shop".
Sample presented in glass jar with mechanical closure.