Wow, this was easily the best jambalaya I've ever made. It was easy, too. I did vary the steps in the recipe a bit. I did everything through adding the rice exactly as written, but didn't add the protein yet. I covered the pan tightly with foil and baked for around an hour and a half. Before serving, I browned the sliced sausage (I used turkey kielbasa because that's what was in the freezer and I'm not sure my kids would eat andouille), sauteed the spice-dusted shrimp (used the Creole spice mix), and sauteed the chicken (leftover rotisserie chicken from the supermarket). Added all the meat/shrimp, stirred well, and threw it back in the oven to keep warm. It was really tasty, but not muddy-tasting, and not too spicy (I toned it down the cayenne a tiny bit for my family). The rice cooked perfectly, and the meat didn't get overdone. Definitely a keeper for my family!!
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Wow, this was easily the best jambalaya I've ever made. It was easy, too. I did vary the...