Meaty Slow-Cooked Jambalaya
Total TimePrep: 25 min. Cook: 7-1/4 hours
Makes12 servings (3 quarts)
I have been making this dish just as the recipe states for years and it is one of my family's favorites!
I made this last night using crushed tomatoes because my son hates tomatoes if he realizes they're there. I also reduced the spicier spices a bit. But the overall smell and texture were just like what I would get at a restaurant. The andouille sausage definitely added authenticity and was easy to avoid giving to the kids. A fairly easy way to take a trip to New Orleans for dinner.
This is one of my super picky daughter's favorites! We use crushed tomatoes instead of the diced because she hates the texture of tomatoes. The green pepper gets left out due to my husband.We have used crawfish instead of the shrimp and played around with different sausages. It is a winner every time!
Very tasty recipe. Can substitute different spices in for your taste preference and it's still great.
PERFECT..WOULDN'T CHANGE A THING
What a treat. Spicy but can not put spoon down. I served with no rice and it was full bodied enough. We were experiencing ice storm so no trips to store to buy. I followed recipe to a t except no green peppers in the house. What an easy recipe. I am handicapped, so slow getting around and it took me about 45 mins for prep. All i can say is yummmmm!!
Turned out phenomenal, thank you! We don't like things too spicy, so I substituted a smoked sausage for the andouille, used Penzey Cajun Spice mix and omitted the cayenne pepper. Smelled as great as it tasted!
Very good flavor and easy to make.
Very good. The aroma while it was cooking was in itself mouth watering. The taste was fantstic also.
Very tasty and easy to make. I used white rice instead of brown. Husband does not like brown rice. Used turkey kielbasa for the sausage.