Vigo Jambalaya Cajun Rice Mix
Every year, the hubby & I visit New Orleans for our anniversary. It is a fun-filled week of listening to live Jazz & Zydeco bands on Frenchmen Street as well as visiting the local historical eating establishments sprinkled throughout the French Quarter. While we enjoying sampling all the food NOLA has to offer, there is one traditional dish I just can’t get enough of — JAMBALAYA! I love the mixture of Cajun spices, dirty rice, and shrimp all prepared harmoniously in one big bowl. My only problem is that before we know it, our vacation is over, and we must return to our daily lives.
Thanks to Formato Brothers, I don’t have to wait one year to visit NOLA and get my fill of jambalaya. Instead, I can easily whip up this spicy dish in the comfort of my own kitchen. It is so easy! I just followed the directions on the back of the Jambalaya Cajun Rice Mix package (which is essentially: boil water, add butter & shrimp, add Jambalaya Cajun Rice Mix, stir, and simmer for 25 min). If you are allergic to shellfish, don’t worry. You can add precooked bite-sized ham or sausage instead of the shrimp*.
Now my only problem is saving some Jambalaya for the family!
*Quick note about using shrimp. I used frozen shrimp that I first thawed under cold water as directed on the shrimp bag. I elected to keep the shrimp tails on because that adds extra flavor. Be careful as little pieces of tail might break off while thawing. I added the thawed shrimp by hand (instead of dumping the bowl) so those broken shrimp tails didn’t fall in my pot.
–Andrea Formato Castner