Servings: 8 to 10
This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult to find the sausages and tasso locally. Don’t forgo this recipe, though, because there are widely available substitutes (see the ingredient list below). Just don’t use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both Cajun and Creole cooks use it.
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this was so good and made even easier by using a purchased roasted chicken! I did double-triple the creole seasoning! Will definitely make this again!
I agree with Krispie. Mine was flavorful but dry. We ended up dressing it up with a lot of hot sauce, which of course masks the great flavor. I will most likely try another recipe and not make this again.
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