Very good recipe. I added a diced yellow pepper, a whole can of diced tomatoes and an extra half cup of chicken broth and reduced the salt by half. Even with the added liquids, it was nowhere near soupy. I also threw in a good tablespoon of chili-garlic paste and a tablespoon of dark brown sugar after tasting when I threw in the shrimp. I would probably have used molasses instead of the sugar but didn't have any on hand.
For the person who said the portions are relatively small, this yielded almost 6lbs of jambalaya! That's 1.5 lbs per person for four servings. As cooked with the above amendments, I feel this could easily serve 6.
Overall, high marks and thank you!
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Very good recipe. I added a diced yellow pepper, a whole can of diced tomatoes and an extra...