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
Keep Sybil Brown's zippy jambalaya mix on hand and a full-flavored meal is never far away. The Highland, California cook add shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation.
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
My husband liked this dish at a restaurant, so we decided to re-create it at home. Guests frequently comment on how appetizing it looks and how great it tastes.—Christy Leonhard, Durham, North Carolina
"This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya," affirms LynnMarie Frucci of LaCenter, Washington. "If there's any left over, roll it up in a flour tortilla and add your favorite topping."