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Jambalaya with Roast Broccoli with Garlic Chips


  • "THERE ARE TWO THINGS I LOVE MOST ABOUT JAMBALAYA. THE FIRST IS THE CAJUN FLAVOR. IT ALWAYS PACKS A GOOD PUNCH, AND IT’S LIKE MARDI GRAS FOR YOUR TASTE BUDS. THE SECOND IS THE TEXTURE. WITH SO MANY PROTEINS, THERE’S A LOT GOING ON IN THE RICE. IT MAKES EACH BITE EXCITING BECAUSE IT’S ALWAYS GOING TO TASTE JUST SLIGHTLY DIFFERENT FROM THE ONE BEFORE. I PAIR IT WITH MY GARLICKY ROASTED BROCCOLI TO GIVE IT SOME GREEN (YOU’VE GOT TO EAT YOUR GREENS!). AND THAT EXTRA KICK OF GARLIC REALLY PAIRS NICELY WITH THE ANDOUILLE AND CAJUN FLAVORS." — DAINA FALK


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