By TMaruhn on February 03, 2009
"After sauteing everything, I add the rice (2 cups instead of 3) and 4 cups of liquid (chicken broth, beef, or a combination) plus an envelope of dry onion soup mix, omitting the French Onion Soup. Instead of baking, I cook on the stovetop till the rice is done and the liquid is absorbed. I also use less seasoning to be less spicy."
Serving Size: 1 (347 g)
Servings Per Recipe: 10
"A neighbor that I'm often cooking for had asked about a jambalaya (something I've never made before) & so I picked this one, & am very pleased with it! I cut the recipe in half & did follow the suggestions in the recipe's introduction, but I also used just a teaspoon of the creole seasoning & only a dash of hot sauce! Interestingly pleasant taste, & satisfying, too! Thanks for introducing me to jambalaya! [Tagged, made & reviewed for one of my adopted chefs in this Spring's Pick A Chef]"