Louisiana Jambalaya Mixes
Jambalaya is possibly the most multicultural food dish developed in Louisiana.
Fusing locally-available ingredients with influences from African and European culinary traditions, the heavily-spiced rice and meat dish is made across the state, varying from deep brown in the western areas to vibrant red in the east. More than a dozen locally-blended mixes line store shelves today, and many of the options have histories that go back decades.
Grocer Emile Zatarain Sr. premiered his Papoose Root Beer formula at the Louisiana Exposition in 1889. Eventually making the product into an extract, his company grew into the Papoose Pure Food Products, headquartered at 925 Valmont St., where he expanded into pickling and spice blends. In 1922, Emile's sons took over the business and reincorporated it into E.A. Zatarain & Sons, Inc. and Zatarain's Pure Food Products. The family sold the company in 1963 to James Grinstead Viavant, who modernized the manufacturing of the products at a larger facility in Gretna.
After being sold time again throughout the 1980s, McCormick acquired Zatarain's from Citigroup Venture Capital and other investors for $180 million in 1993. Most Zatarain's products are still made in Gretna.
Anthony Chachere was a successful drug salesman, eventually starting his own drug wholesale business called the Louisiana Drug Company in 1935. Chachere retired from this business at 50 years old, but he took a job with Equitable Life Insurance Society two years later. He retired again at 65. Now doubly retired from a highly successful career, Chachere had time to write a cookbook based on his own recipes.
Cajun Country Cookbook was published in 1972, and he founded Tony Chachere's Creole Foods the same year. For his efforts of promoting Cajun food, he was the very first inductee of the Louisiana Chefs Hall of Fame. Tony Chachere's Creole Foods is family-owned and operated in Opelousas, LA, with Tony's grandson Don Chachere at the helm. Due to the immense popularity of Tony Chachere products, the company opened Mr. Tony's Country Store in 2022, where fans of the brand can get merchandise and gifts, as well as a peek into the production facility itself.
Tony Pizzolato grew his Baton Rouge-based company from a produce stand in 1959 to a successful seafood store in 1972. The fresh seafood was a great seller, but Pizzolato's own well-seasoned fried seafood was a big hit. Louisiana Fish Fry Products was officially established in 1982 with a focus on fry mixes for seafood and other meats. Since then, the company expanded to seafood boil seasonings, sauces, and rice mixes. MidOcean Partners acquired the company in 2021; however, Louisiana Fish Fry Products is still headquartered in Baton Rouge. Marcus Spears was named Chief Fry Officer in 2023, and Chef Mindea of Atlanta was crowned VP of Fried Chicken after winning the Louisiana Fried Chicken Sandwich Challenge, hosted in New York, in 2024.
You can also visit Tony's Seafood Market & Deli, which has live and boil seafood, catering services, groceries, and plate lunches that have the original flavor that made Louisiana Fish Fry famous.
The father of Jambalaya Girl's owner Kristen Preau, named Paul, manufactured gas burners and other cookers for top Louisiana chefs, including Chef Paul Prudhomme. She was cooking jambalaya and other popular Creole and Cajun dishes alongside her father all her life until founding her own company in 2010. This brand distributes from New Orleans and has garnered a Certified Louisiana seal. Preau encourages her fans to join the Jambalaya Girl Cooking Club by submitting photos of their families enjoying her products.
Hailing from Houma, the Autin family started Three Little Pigs Sausages in 1910. Autin's Cajun Cookery came along in 1989 so that the popular Cajun seasoning blends they crafted could reach a wider audience. Currently, Autin's has five food mixes in stores including Chili Mix, Dirty Rice Mix, and Jambalaya Mix, all of which carry a Certified Cajun seal.
Whether you make it rich brown or fiery red, mild or super spicy, meat-heavy or vegan, jambalaya is a local dish that has a colorful, spicy history.
Other Jambalaya Mixes of Louisiana
Mam Papaul's
Founded by Nancy Wilson, Mam Papaul's started out as Cajun Care Packages in 1972, and they claim to be the first brand to have NOLA-style dinner entrees packaged in boxes. The company is based in Harvey.
Ragin' Cajun
Headquartered in Lafayette, Ragin' Cajun states that their veggies, herbs, and spices are either grown locally or imported from premium growing regions.
Slap Ya Mama
In 1996, the Walker Family owned a convenience store/deli in Ville Platte. They created a popular seasoning blend that added more products over the years.
Kary's Roux
Kary's Roux products are distributed by Kary's Roux & Pig Stand Bar-B-Q Sauce in Ville Platte.
Camellia Brand
Connelly, Ken, and Vince Hayward write that their "great grandfather started selling red beans in the French Market." Camellia Brand has operated in Elmwood since the 1970s.
We Dat's
We Dat's is a Black-owned fried chicken and seafood restaurant chain in New Orleans. The company more recently ventured into packaged seasonings and food mixes distributed from New Orleans.
Oak Grove Smokehouse
Oak Grove Smokehouse is headquartered in Prairieville.
Cajun Fry
Cajun Fry Products is headquartered in Pierre Part, LA.
