Festival roots
The Preau family served early big-pot jambalaya at French Quarter Fest, feeding crowds and building community.
Proudly made in New Orleans
Born in New Orleans. Made for your table.
Jambalaya Girl brings the real flavors, culture, and community of Louisiana to kitchens everywhere. Our mixes are specially blended by Chef Paul Prudhomme’s Magic Seasoning Blends, so weeknight easy meals still tastes like festival-day cast iron cooking.
Cook like a Preau. New Orleans Home Cooking made easy.
A promise on every bag
Jambalaya Girl brings the real flavors, culture and community of Louisiana to kitchens everywhere. Our mixes are specially blended by Chef Paul Prudhomme’s Magic Seasoning Blends, so weeknight easy meals still taste like festival-day cast iron cooking.
If you’ve spotted “the girl with the fork earrings,” you’ve met us already. The original caricature by artist Ricky Nobile is on every package for a reason: what’s inside tastes like home, even if home is a thousand miles from New Orleans.
A Promise in Every Box
Founded 2010
Certified WBE
Louisiana Tourism Partner
Made in NOLA
How it started
A childhood nickname became a mission
Kristen Preau grew up stirring cast-iron pots with her dad, Paul, serving jambalaya at festivals like French Quarter Fest. A local chef suggested turning the scratch recipe into a mix. The first batch tasted just like the big pot on the burner… and Jambalaya Girl was born.
Chef Paul connection
Paul built the gas burner Chef Paul Prudhomme used for his famous blackened redfish; our seasonings are blended by Magic Seasoning Blends.
Still seasoning history
We still cook with the same 40-gallon cast-iron pot from those early days. That patina tells the story.
Why we scale
A tailgate tour proved the craving is everywhere
In times of need, we cook. Kristen and her family hit the road cooking jambalaya for hurricane relief fundraisers at college tailgates. Every city cleaned their bowls and wanted to talk about New Orleans. That’s when we knew we could share this flavor with anyone, anywhere.
Founder Q&A
In her own words
What made you start Jambalaya Girl?
To be an ambassador for New Orleans. After years stirring big pots with my dad and feeding crowds,
we turned our scratch recipe into a mix that brings real Louisiana flavor to any kitchen.
When did you realize it could scale?
During a hurricane-relief tailgate tour. City after city, people loved the food and shared stories about New Orleans.
What’s the most rewarding part?
When customers say our food tastes like a memory. That’s why we started the Cooking Club:
photos, recipes, and a little lagniappe back from us.