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This is my jambalaya recipe except I cut the peppers in half. I find that it's perfect- spicy but still enjoyable. If you can, definitely use file because it adds a lot. I also use a mixture of andouille sausage and shredded chicken. Tasso is hard to find outside of Louisiana, but if I had some, I would definitely use it for this recipe. For the rice, I use half rice half orzo because we prefer pasta to rice. My 1 year old devours this so I end up making it at least once a month. Sometimes if I am pressed for time, I will use a frozen seasonings mix (onions, bell pepper, celery and parsley) and add chopped garlic. It tastes just as good. I cook it in a big pot since I don't have a cast iron skillet, and my mom taught me to let it simmer covered for 20 minutes and it will come out perfectly. Overall, it's one of my family's favorites.
The best! This is spicy, just the way we like it. :-) I always add about a pound of cleaned/deveined/tails-OFF shrimp. You just can't go wrong with this one.
I just love this recipe! It turns out consistently great every time. <br/>We don't reduce the pepper. We like it HOT. <br/>:o)
My favorite recipe. I follow it to the letter and it is always a favorite. I found the recipe in the 80's I do like to make it just before serving it
This has been my go-to jambalaya recipe for years since I bought his cookbook. Depending on who I make it for, I cut the cayenne by 1/2 or 3/4. I substitute VA country ham for tasso (I can get a package of ham bits at Safeway for cheap that are perfect for this recipe). Also, I cut the broth to 3 1/2 cups which is sufficient to cook the rice, and not have to boil excess off at the end.
I missed the comment about reducing the peppers to 1/4! Only reduced it to 1/2 - and it was very spicy! Next time, will reduce to 1/4. And I find I like the tomatoes usually in jambalaya, so will sub for some of the broth in future. But very good, simple jambalaya.