I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! —Alexis Van Vulpen, St. Albert, Alberta
From her home in Topeka, Kansas, subscriber Betty May shares her recipe for quick-to-cook jambalaya. "Unlike some versions, this one doesn't have to simmer for hours," she notes. "Folks who like their food a bit spicy are sure to enjoy it. Jalapeno and cayenne pepper add some zip to the shrimp and chicken."
"Creole cooking is delicious but frequently calls for lots of high-fat meats and oils," explains James McNaughton of Quincy, Florida. "This is a spicy adaptation of an old favorite that is tasty, healthy and fast."
“My husband enjoys many different types of food and never minds one-dish meals,” writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair!
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"I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."