Cajun CJ’s Gourmet Jambalaya Mix
$10.95
Only the best in gourmet Cajun seasonings goes into every bag of Cajun CJ’s Crawfish. The buttery crust melts in your mouth. It is shelf stable and requires no refrigeration for up to 4 years. Won’t find a better pie in the world!
The difference is in using only the best in locally sourced ingredients, you can taste it in every bite.
- Chopped Dehydrated Vegies are used rather than powders our competitors use, this can only be done by utilizing a special hand dropped method. It is a slower, more expensive process, but the end result is you can see the veggies in the pot when your making it, so it looks and taste just like home made. (Pictures of the dehydrated veggies)
- Roux in every bag rather than using caramel coloring and white flour. Our roux pot is almost 100 years old, with its unmatched seasoning built into every batch. It is made as a liquid and dehydrated to put into our dry mix. This is a good bit more expensive than just adding white flour and carmel coloring, but you can taste the differense in every bite. (Both Pictures of the pot)
- Wild Rice is used in every batch of our jambalaya, this ensures the taste of home made in every bite. (Picture of wild rice)
- Long Grain Parboiled Rice is used in every batch of our Jambalaya rather than regular white rice like most of our competitors. Parboiled rice is fluffy and never sticks together. In addition to the taste, it is better for you with half the glycemic level of regular white rice. Parboiled rice also has all the nutritional value of brown rice, without the added fiber. (Picture of white rice versus parboiled) along with the page describing the differences.
- Dehydrated Bacon is used in every batch of our jambalaya, its just the way you would make it at home.
