I had not made jambalaya in years, so I decided to try this recipe. It is simply fantastic! This is just as good as one made without tomato. Reading reviews, I did do as advised, adding rotel ~ also browning center cut boneless pork to add to the meat ingredients. File' is important in the Deep South and it adds a deep richness to the dish. No added salt needed. I cook with red pepper, using black pepper only occasionally. Long grain rice was my grandmother's choice, but covering the pot while rice cooks is a must. I use short grain, which doesn't give quite the texture needed for authentic jambalaya , but does not change the flavor. The only other addition was green onions, about 15 mimutes before fully cooked. Any good sausage will do, in place of the andouille. The dish I grew up with was cooked with smoked sausage. Truly good!
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I had not made jambalaya in years, so I decided to try this recipe. It is simply fantastic!...