First time making Jambalaya and it was great. After reading many reviews I was careful with the spices since too hot isn't what we like. I used fresh locally made Andouille sausage which added plenty of it's own spices, pre-cooked chicken and 1/2 to 3/4 lb. large peeled shrimp, double the amount of tomatoes, red pepper (green are so boring), a couple bay leaves, and a TBL or 2 of tomato paste. No celery, used some celery seed, and Cajun seasoning. Be careful with the salt! I cooked the rice separately, based on reviews, in chicken broth. I simmered it very slowly, then refrigerated for about 4 hrs so the flavors would come together. Reheated and served with the white rice. Delicious and will definitely make this again. Thanks for the recipe, and all the previous reviews!
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First time making Jambalaya and it was great. After reading many reviews I was careful with...