This was a great recipe, and SO easy to make. I omitted the broth knowing that the veggies would put off a lot of moisture, and ended up not needing it at all. I also cut back very slightly on the meat (all three types) because packaging is in different quantities than listed, but it still made TONS. I subbed beef sausage for the lower fat content which turned out just fine, but I'm sure it's amazing as written... have to try it with andouille next time!
I also tossed in about a teaspoon of roasted garlic (will probably double or triple that next time) and a teaspoon of very spicy, roasted pepper pureé at the end of cooking since it's quite mild as written. Thinking I will use Rotel instead of just diced tomatoes next time as well for the added kick.
I served this over brown rice for dinner, and it was a big hit. Very flavorful, simple as can be with easy to find ingredients, and of course there is the always wonderful ease of the slow cooker preparation. With a liner, it makes for quick cleanup as well.
Jambalaya can be intimidating since you have to leave it alone so the rice won't clump or undercook, but this version is a nice alternative allowing you to poke and stir as much (or as little) as you like and instead adding rice at the end. This recipe is going into my regular rotation... thanks for sharing it!
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This was a great recipe, and SO easy to make. I omitted the broth knowing that the veggies...