Made this last night 072809, it is very good. Furthermore, I did use several of the suggestions by the other reviewers. I used the amount of meat exactly as the recipe suggests but I thought it could have had a little more shrimp; like ¾ lb instead of ½ lb. As far as the spices I doubled all of them as suggested by another reviewer, and I added 2 TBS of crushed peppers along with 1/8 teaspoon of Chinese Five Spice (Definitely Optional). Additionally, I added (1) 14oz can of chicken broth and a splash of White Wine along with 1 TBS of tomato flavored chicken bouillon; all optional except the (1) 14 oz can of chicken broth. I agree with the other reviewers it would be too much tomato and not enough broth without the extra can of chicken broth. I made boxed New Orleans style rice from the store which had dried veggies and seasoning in the mix; I used two boxes of the mix and added one 10oz can of Rotel Tomatoes for each box. The box directions call for meat and other items to be added but of course I already had that in the Jambalaya. I served the Jambalaya and Rice separate but later mixed them together for storage of leftovers, it makes a lot. Next time I will just mix them together at the start. This is a good recipe and can be tweaked to what you like, I like very spicy Jambalaya, but if I were to make a single recommendation to this recipe it would be make it like the recipe but add one 14oz can of chicken broth.
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