I used an "extra hot Cajun spice" mix that we got at a local spice dealer, and then I threw in a whole diced jalapeno pepper along with the onions and celery. I thought I was going a little overboard with the heat and might regret it later. As it turned out, the jambalaya was not really hot at all. I think the spice proportions used in this recipe make for a more mild jambalaya, with the focus being on that crushed tomato flavoring. It all tastes GREAT and has a good thick consistency (I recommend stirring every couple of minutes after putting the rice in, to keep it from settling at the bottom which a lot of people seem to have had trouble with). But next time I will increase the amount of Cajun spice to 3 tsp and throw in a habanero pepper along with the jalapeno, simply because I want the heat to be more noticeable.
Oh, also, throwing in a cup of frozen sliced okra about 10 minutes into the cooking process worked out GREAT.
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I used an "extra hot Cajun spice" mix that we got at a local spice dealer, and then I threw in...