My husband and I enjoyed this. I mostly followed the recipe as is, but I only had a can of crushed tomatoes on hand instead of diced - no biggie, and I had a couple extra roma tomatoes kicking around so I chopped those up and threw them in as well. After a few hours of cooking, I tasted it and there was a harsh acidic flavor from the tomato, so I added some sugar, just as I would for most tomato based sauces (I didn't measure, but it was probably a couple tablespoons. I recommend adding a little bit of sugar at a time and tasting it as you go so you don't overdo it). Once I cut the acidity and added a couple dashes of salt I was happy with the flavor. I cooked some long grain white rice in the chicken broth I had leftover and served the jambalaya on top of it. It's pretty spicy, which we love, but if you don't like things too spicy, I would highly recommend cutting back to 1/4 or 1/2 tsp of cayenne.
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My husband and I enjoyed this. I mostly followed the recipe as is, but I only had a can of...