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Entrées

Jambalaya


This flagship of Cajun cuisine offers an intoxicating combination of andouille sausage, chicken, shrimp and ham - all simmered in our delicious red Creole sauce. There are three steps to make this complex dish.

See below for full cooking instructions.

One portion is built to feed one person with a hearty appetite or two lighter eaters, such as children. View our Portion Chart for more information!

Click here to view nutrition information.

Slow Cooker Instructions

Cook for 4-6 hours on low heat. (Make sure your slow cooker is between a quarter to three quarters filled, any less and the sauce may burn. Any more and the meal may take significantly longer to cook.)

Add Rice bag and Shrimp bag to slow cooker for last 20 minutes or 20 minutes before ready to eat.

Option 2: Boil rice and shrimp in the bags for 12 minutes.

Skillet/Pan Instructions

Completely defrost then pour all contents into a pan over medium heat. Cook for 15-20 minutes.

Boil rice/shrimp in bag for 12 minutes, then add to the dish before plating.

Boil in Bag Instructions

Boil a pot of water. Place frozen meal bags (all 3) into the pot. Cook for 20 minutes. Make sure the bags are submerged in the water and not touching the pot. Plastic touching the pot may burn.

CAUTION: The bag will be hot and will release steam when opened.

Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.


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