I've made this recipe twice now, and liked it a lot better the second time. The first time I followed the recipe as written, and found that it was too soupy, even put over rice. The second time, I followed the advice of several reviewers and pulled out the liquid with a turkey baster at the 3 hour mark, cooking on high. This gave me just over 2 cups of liquid, and I made just over 2 cups of rice in my rice cooker. While the rice was cooking, I added my pre-cooked shrimp to the crock pot on the low setting. When the rice finished, I mixed it back into the slow cooker and served. This gave the perfect consistency for jambalaya - not too soupy with liquid, not too mushy with rice, and not with undercooked rice.
I would highly recommend this recipe cooking as I did the second time. The flavors are good, but I will probably try the suggestion of a few other reviewers and use the Creole seasoning from this website as a substitute for the seasonings in this recipe next time. Even as is, I will be making this again, but it can't hurt to search for even further improvement!
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I've made this recipe twice now, and liked it a lot better the second time. The first time I...