This is not how I would cook Jambalaya, but it was an easy start for me to teach someone else who thought Zataran brand Jambalaya was the best. We added onions and celery sweated in bacon fat, both andouille and kielbasa, bacon, bay leaves, thyme, hot sauce, red pepper flakes, canned stewed tomatos, chicken stock and worcestershire. The broth was awesome, but the addition of the rice packet seemed to darken the flavors of the dish. A dash of sugar helped, but I think in the end we made gumbo instead of jambalaya, and if I had to do it again, I would just use about 1/2 cup of short grain rice. Overall, a good starter recipe. My roomie learned some prep technique and some important flavor combination techniques. Make it again? Sure...with changes.
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This is not how I would cook Jambalaya, but it was an easy start for me to teach someone else...