By Faith77 on February 17, 2003
Photo by vrvrvr
Photo by vrvrvr
"This is very yummy. This was my first jambalaya recipe and it was perfect. I got the recipe from someone's web site ( www.colpean.com)."
Serving Size: 1 (425 g)
Servings Per Recipe: 6
"Very easy and one pot dish!!!"
"Great recipe, easily adaptable. I used less oil and less sausage (spicy andouille, so no need for the cayenne), and I used more tomatoes (a 28 ounce can of crushed tomatoes plus an 8 oz. can of tomato sauce) and a little white wine. I was feeding a crowd, and It all tasted delicious. I'll remember this one next time I want an easy-to-put-together jambalaya!"
"Easy to make and full of flavor. The seasonings were just right. I used very little cayenne, just a hint, as I was feeding two toddlers and they both cleaned their plates. I would probably cut the cooking time/temperature down a bit next time to avoid the mushy rice problem. Overall it was great and I'll make it again soon. I used smoked turkey sausage."
"This was great! I subsituted chicken for shrimp and sauteed the chicken with the sausage at the beginning and then followed the recipe exactly from there. I went VERY light on the Cayenne because of my kids. We all loved it! Easy, tasty and tastes even better left over!"
"I was going to post this recipe, but I found it already here. This is the only recipe for jambalaya I use. I had tried so many, and then I finally found this one. It's one of Emeril Lagasse's recipes. I often substitute ham for the shrimp as my husband isn't crazy about seafood in his jambalaya. I like using a smoky ham and spicy jalapeno sausage. Watch it with the cayenne pepper though; it can be dangerous stuff!"