Cajun spice "Louisiana Jambalaya," jarred and retail

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanalsanal

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.

A bit of history
Jambalaya is a traditional Acadian dish served in Louisiana, a southern state bordered by Texas, Mississippi, and the Gulf of Mexico. Its name comes from René-Robert Cavalier de La Salle, a French explorer who took possession of the area in 1662 on behalf of King Louis XIV.
This French presence created a multiracial ethnic group and a province now recognized as part of the state of Louisiana: the "Cajuns" or "Cajuns" in English, and Acadia.
The British colonists, who defeated the French in 1713, renamed the territory Nova Scotia.
The origin of the word "jambalaya" is uncertain. Some believe it comes from the Provençal dialect, as "jambalaia" resembles the traditional Louisiana dish, a rice and poultry stew. Popular etymologies attribute it to the Acadians as "the feast" or to the Creole cuisine of Louisiana slaves with "jambon à la ya" (jamón a la ya), where "ya" means "rice."
The kinship of "jambalaya" with the "paella" in Spanish and Hispanic American gastronomic culture is also evoked. The spicy flavor of the traditional dish is a mark of the influence of the peoples who shaped Acadia.

What's in my "Jambalaya" spice recipe?
To bring you closer to this iconic dish of the American South, I've spiced up the blend with the powerful habanero pepper and pink peppercorns from Madagascar with a peppery flavor.
Carotene-rich annatto seeds  add a light nutmeg flavor.
The addition of sugar and chopped fruit brings a Creole touch to this powerful blend with many uses. In Louisiana, rice accompanies all kinds of "jambalaya."

How to cook my artisanal spice Jambalaya?
Here are some chef's tips.
Try a risotto flavored with the spice by incorporating it at the beginning of cooking. Take the chili pepper content into account to avoid spoiling your dish. Reserve some chili pepper to adjust the recipe according to your tastes at the end of cooking.
Poultry and its white meat seasoned with Jambalaya are quick and easy to make. Add the spice at the end of cooking to avoid compromising the dish's spicy flavor, which is enhanced by a long cooking time.
Used as a marinade, the spice works well with both meat and fish.
Dilute salmon fillets in sweet white wine and fresh orange slices, marinate them overnight, and then sear them in a hot pan. Make a jus with the strained marinade, reducing the volume by half. Quickly finish cooking the fish in the jus, add softened butter off the heat, stir, and serve immediately.

Why choose our artisanal spice blend?
Spices are part of my expertise, acquired over the course of my professional experience. I've created my own blends to share them with as many people as possible. The manufacturing methods and the balance of blending quality, organic ingredients are what make them unique and distinctive. Discover my recipes, created in my workshop, with the first purchase of a sample. Get started with simple recipes with a few tips in their descriptions.
Vary your menus and enjoy cooking for the whole family or your guests.
And to further enhance your experience with my spices, a thoughtful gift box or a handmade glass kitchen tube holder made from recycled wood brings together a selection of 8 spices.

Packaging 
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string.
Kraft bag labeled with a QR code to access the product on the online store.
Sample presented in glass jar with mechanical closure.