There isn't much to add to this dish. It's spicy & easy to make. The only things I did different were: 1)didn't measure the onions/green peppers 2)used about 1/4 a white onion, 1/2 a red onion, and 3/4 of a large pepper. 3) used a local, southern spicy, packaged sausage 4)used 2 boil-in-bag brown rice, cooked seperately and added with 1 1/2 cups water at the end. 4) excluded the green onion(didn't have) and served. I tip my hat to you. This is the best jambalaya I've had; Beats any restaurant.

Reviewed On: Aug. 11, 2009

This recipe is very, very delicious!! I'm a southerner, who loves things spicy, so I changed things up a bit. I used 1 can of beef broth instead of boullion cubes, added 1 can of rotel(chunky style), left out the potatoes, used canned veggies, excluded the basil to use own blend of spices, and used noodles instead of rice. I also didn't use lean ground beef and left the fatty grease in the mixture. Made it that much better. I will definitely use this recipe over and over!

Reviewed On: Aug. 11, 2009