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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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.
This had a great flavor but was too dry for us. We prefer it with more liquid. I may try making it again with more stock up front.
Made this for Mardi Gras themed work night dinner - delicious- everyone raved- and it was so easy and quick to prepare (I cheated and used a purchased cooked chicken to save time). Every thing else as per the recipe- the first time in ages I could actually sit and chat with guests while dinner cooked itself instead of having to hover over stove doing last minute tweaks- terrific.
It is really, really good. Really good. I decided to go the rotisserie chicken route along with store-bought stock. I don't know that I missed that much in flavor, especially since I saved a ton of time. This is a great alternative to chili when you've had enough chili. Don't skip the hot sauce. You can control the level of heat, so why not give it a shot. Or a lot. I will definitely make this again.
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