With classic creole seasonings, this soup mix offers a contemporary take on a traditional jambalaya dish. Add ham and shrimp and dig in! Certified Gluten-Free. Serves 4.
Seasoned calasparra Spanish rice (garlic, salt, onion, chili pepper, canola oil, turmeric, sugar, spices, paprika, saffron), carrot, red and green bell pepper, onion, scallions, shallots and cayenne pepper.
6 cups chicken broth (or part clam juice)
6 oz. diced ham (about 1 cup)
1 14-oz can tomatoes with garlic or tomatoes with green chilies
8 oz. baby shrimp
5 in stock