New Orleans Jambalaya
Total TimePrep: 30 min. Cook: 1 hour
This recipe was a little bit spicy for my liking. Next time I want to leave out the peppercorns. I loved the apple spice flavor throughout. It blended nicely and gave the recipe a nice tang!
I prefer the rice being separate when serving at a party (like Superbowl), because when it is cooked together and you try to keep it warm (in a crock pot) the rice gets mushy. When the two parts are separate the meat sauce continues to gain rich flavor as it keeps warm, and the rice keeps it firmness!
It would be nice if a conversion chart was included so we can make smaller quantities without losing flavor etc. Thanks
AFTER MUCH LOOKING THERE IS NO ONE RECIPE FOR JUMBALAYA IT'S NOT THE SAME THRU OUT THE STATE SO THERE FOR THIS IS NOT WRONG AS SOME WROTE. AND AS FOR THE ONE WHO SAID THEY LIKED THE BOXED KIND BEST WOW
I TESTED THIS ON 4 PEOPLE AND WE ALL THOUGHT IT WAS EXCELLENT. WE ARE NOT FROM NEW ORLEANS SO I DONT HAVE ANYTHING TO COMPARE IT WITH. IF YOU HAVE A RECIPE THAT TASTES CLOSER TO JAMBALAYA GIVE ME A RECIPE, BECAUSE THIS WAS VERY FLAVORFUL I WOULD MAKE IT AGAIN.
Born and raised in New Orleans by a cajun mother, this is NOT Jambalaya. To be honest the best Jambalaya I've tasted comes in a box. Of course I doctor it up. Please don't make this recipe and think you are eating jambalaya.
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This is not jambalaya. Jambalaya has the rice cooked in with the meat and usually there is no tomato & the spices are not even close to cajun.This is more like an etouffe.
abs said never seen jambalya like this .raised in cajun country.