I'm from the south and my boyfriend is New Orleans bred so I can tell you, this is not authentic New Orleans Jambalaya...however, whatever you want to call it, it's AWESOME! We both love it and will definitely be making it again. I used two chicken breasts, which wasn't enough..next time I will probably use 4. I used 1/2 the amount of cayenne and there was plenty of heat. I did use spicy fire roasted diced tomatoes and "Slap Yo Mama" seasoning for the cajun seasoning, so I'm sure that contributed to the heat. Also added about 1 1/2 teaspoons of chopped garlic. It's fine without the shrimp, but who turns down shrimp! Either way will be very satisfying. I boiled about 3 cups of brown rice separately and dumped it in the last 20 minutes. First night it was a little soupy but we were very pleased with the flavor. 2nd night it thickened up closer to jambalaya status, but not what we down south consider jambalaya. Regardless, it's a great cajun dish that is definitely going to become a regular with us. Thanks for sharing.
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I'm from the south and my boyfriend is New Orleans bred so I can tell you, this is not...