The Captain's Famous Jambalaya Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Sep. 5, 2004
I did not have all the ingredients handy, so I had to improvise. I used plain ground beef, omitted the green onions, allspice, used one HUGE tomato, white rice, Tony Chacherie's spice blend, and dehydrated onions. It was wonderful!! At first I thought I burned the roux mixture, but it was perfect. Hubby loved this recipe and went back for thirds!! It was even better the next day (well, what was left). In order to keep the spice down for Hubby (heartburn) I put a packet of Taco Bell's FIRE sauce in my bowl (no disrespect to the recipe). Very tasty!! This one's going into rotation. :)
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Cooking Level: Intermediate

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Reviewed: Sep. 10, 2002
this recipe was good but has a funny after taste!!
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Reviewed: Jul. 22, 2002
I added 1 cup water to the butter/flour mixture after it had formed the paste. I didn't add salt. At the end I also added about 10-15 pre cooked/peeled shrimp. The snapper was a great idea! It really holds up in this dish! A definate keeper. Thanks!
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Reviewed: Aug. 21, 2001
This dish is fantastic! The flavors are warm and spicy, especially yummy when you add Tabasco sauce. Whenever I eat it, I feel like I am visiting a Cajun restaurant down South. My mind wanders to thoughts of verandas, mint juleps, and alligator filled swamps. I usually eat 2 or 3 bowls in one sitting.
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Displaying results 21-24 (of 24) reviews

 
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