My husband and I had this for our low key New Year's Eve dinner. It was fantastic and we both agreed it was the best we've ever had! It was better than any prime rib I've ever had in a restaurant. I really liked the high heat method, as opposed to the low and slow recipes. I smeared some dijon mustard all over the roast before I pressed the salt onto it. I also ended up using kosher salt instead of the rock salt, but it didn't affect the flavor at all. Since we made it, we've been talking about this recipe to everyone we know.

Reviewed On: Jan. 8, 2009

I am giving this 3 stars because the family liked it, but it was not authentic tasting jambalaya. There were way too many tomatoes, and it actually ended up tasting more like an Italian dish than a Cajun one.

Reviewed On: Jan. 8, 2009