NEW ORLEANS JAMBALAYA SOUP MIX
Calasparra Rice (Garlic, Salt, Onion, Chile Pepper, Canola Oil, Turmeric, Sugar, Spices, Paprika, Saffron), Onion, Carrot, Bell Pepper, Onion, Carrot, Shallot, Scallion and Cayenne
Nutrition: No artificial anything and Certified Gluten Free
What you need:
1. In a 4-quart pot bring broth to a boil.
2. Reduce heat and stir in New Orleans Style Jambalaya Soup Mix, ham and tomatoes.
3. Return to a simmer, over and cook for 20 minutes.
4. Add shrimp, cook 5 minutes longer and serve!
To boost vegetables, add 1 cup fresh or frozen chopped okra and 1 cup sliced rounds of fresh carrots with soup mix.
To boost whole grains, add 1/2 cup quick-cooking brown rice and 1 cup water.
To cut saturated fat and sodium, substitute for ham either 6 ounces boneless, skinless chicken breast or fresh, lean pork (uncured, not smoked), or add an additional 6 ounces baby shrimp.
To cut sodium, prepare with no salt added canned tomatoes with garlic or green chilis, or prepare with no salt added canned tomatoes and add 3 cloves minced garlic or 1 small fresh finely chopped, serrano chili pepper. Prepare with low sodium broth (rather than clam juice). To cut sodium further, substitute water for half of the broth.
For a Jambalaya rice dish, use only 4 cups chicken broth and the canned tomatoes. Stir until broth is absorbed. Serve as a side dish to grilled fish.