By Heirloom on January 29, 2008
Photo by brooke2396
Photo by brooke2396
"I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!"
Serving Size: 1 (563 g)
Servings Per Recipe: 6
"This is PERFECT! My picky husband has taste tested several jambalaya recipes that I've tried and always found something wrong with them. He is sitting next to me devouring it right now.. This will be on regular rotation in our household! Just a note - I used turkey kielbasa to cut down on the fat, I didn't have bell peppers, so I substituted a jalapeño (seeded and ribbed), and I think I like it better - adds a little extra kick if you like spice (but not too much that it was overwhelming). Also, I am usually heavy handed on salt, but even I didn't think this one needed any extra. The Tony Chacheri's has plenty of salt by itself. This is a simple, yet delicious recipe!!"
"It was yummy! I have been looking for a good and easy jambalaya recipe, this is the one."
"VERY good! We will make this again and again! I've actually never had such delicious jambalaya!"
"The whole family enjoyed this. I used turkey kielbasa. Also omitted the salt and used salt free Tony Chaceres (yes, they have that now!) and it was still plenty salty. Great with cornbread."
"This was just terrific!! So flavorful and just spicy enough. I left out the onions, otherwise made just as specified. Mine came out nice and thick, not soupy at all. Thanks for posting this delicious winner! Made for the Best of 2008 event"
"This was very good! I made exactly as directed except I substituted turkey kielbasa for the beef. We had company over for supper, and this was filling and hearty and everyone loved the flavors. It was not soupy or goupy - it was thick and rich. As suggested, I served with cornbread. I also served with cauliflower and green salad. This wasn't terribly spicy, which I appreciated. Those who like spicier foods may want to add some red pepper flakes or hotter peppers. Thanks for a great recipe! I took a photo while it was still in my pot!"
"5 Stars! I love this "accessible" jambalaya (kielbasa instead of andouille sausage; I bought Tony Chacere's Creole seasoning online and received it promptly). The seasonings hit a bulls-eye! The directions didn't say, so I added the Worcestershire sauce with the tomatoes. Testifying 5.05.08 that this cooks up deliciously after freezing, DH is also a "believer". Made originally for PAC Spring 2008, but DH demanded I make this again and again. Photo added 7/23/08."