My recipe for some pretty awesome Jambalaya

[bif]

http://cookingwiththemark.blogspot.com/

[yellerpup]

1. That is an easy to make recipe

and it takes a lot of guesswork out of making jambalaya. I like heat in mine, so I do hot it up pretty good--thanks for sharing your very good recipe!

[bif]

2. You're welcome!

[cbayer]

3. That looks delicious.

Mine has a few differences.

I would definitely use andouille sausage, and, because I don't like shrimp, would use chicken thigh meat.

I am partial to Louisiana jasmine rice.

Never have put mushrooms in it, but my better half would love that. I would, OTOH, put tomatoes in it.

And Tony Chachere's seasoning and Tabasco would be a must.

And that's the thing about scrumptious peasant food wherever you eat it! Each one is different from the next, depending on the likes and dislikes of the cook and what's on hand.

Thanks for posting.

[bif]

4. I'm thinking of trying Chorizo next time

[cbayer]

5. That would be good as well. I just have a soft spot for andouille.

[Behind the Aegis]

6. I am not familiar with that recipe.

As someone who lived in New Orleans for 5 years, I got to see and taste a variety of jambalayas. My partner and I were watching Diners, Drive-Ins and Dives and saw a familiar place, The Old Coffee Pot. They made a tomato based jambalaya, sans shrimp, which is fine since we both don't care for seafood (well, Mr. BTA does like shrimp, but I ain't cooking it!). This is the recipe: http://www.foodnetwork.com/recipes/jambalaya-recipe/index.html

I have made it 4 times now. It is very good. Using the andouille sausage gives it a more authentic New Orleans taste and feel. Johnsonsville makes a New Orleans style sausage, which is also very good if you can't find andouille sausage. I also add Cajun spices and Creole spices. Do it to your own tastes...I like mine really spicy, but I have to be careful, last time I almost burned off my partner's taste buds. Ooops!