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This is the best Jambalaya I have ever tasted. My husband and son could not keep out of it. I made a big pot and it was gone within hours. Thank you for this wonderful recipe.
Great flavour & easy to make. What sets this recipe apart from others is the addition of the worcestershire sauce & bay leaves. Like others I used E/L essence spice & added finely chopped jalapeno peppers. I increased the chicken, sausage & garlic abit and it was the perfect consistency for us. I also added chopped green onions & fresh parsley close to the end of cooking. I found the dish plenty salty & did not need to add the extra salt called for in the recipe. Awesome recipe, thanks for sharing.
I always love jambalya, this was no exception! It just seems like such a wonderful way to get your whole meal in one pot! I omitted the shrimp, since there were non-shrimp-lovers present, but if it were just DH and I I would add them. I served with home-baked bread, for a wonderful mid-week supper!
YUM-MEE! So quick & easy to make and packed with flavour and heat. We loved this recipe! I used Emeril Lagasse's Essence for the cajun spice and Mad Dog 357 for the hot sauce. (It's higher on the heat level than Mikes Extra-Hot but also has a wonderful flavour,not just heat.) I also added 1 seeded and finely chopped jalepeno along with the tomatoes etc. I couldn't find andouille sausage here so used a hot chorizo instead. Served this with a crusty grainery bread & artichoke/asiago dip and fresh english cucumbers. There were no left overs!