This is delicious, but it tastes more like a Mexican dish than one from the deep South. I spiced it up more and it still wasn't enough to give it a "jambalaya" flavor. Pretend it's a Mexican casserole and you'll be happy. I doubled the recipe because I wanted left overs, and I'm glad I did.
To cut down on prep time, I used a Quisinart for the onion, celery, and peppers. I used 2 medium onions, 6 ribs of celery, and 3 medium green peppers. I also used cilantro rather than parsley. I probably quadrupled the spices but we still added Tobasco to give it more sing. If you've ever eaten one of Amy's Frozen Mexican dishes, this dish tastes and smells very much like Amy's. I topped it with non-diary cheese and some extra cilantro.
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This is delicious, but it tastes more like a Mexican dish than one from the deep South. I...