"I moved to the South three years ago from New England and tried the first jambalaya recipe I read. It called for 1/4 cup bacon drippings and loads of cayenne pepper. Gradually, I devised my own recipe. It's my favorite way to pass off brown rice to my husband, who is a white-rice connoisseur. Non-seafood lovers can substitute cubed and browned chicken breast for the shrimp." -CL Reader
Excellent! This really does make a lot. Also, I added some cayenne and oregano.
Read MoreWas pretty good, needed something so i added Cajun seasoning. Worth making again.
Read MoreI followed the recipe exactly but my rice was crunchy too! I had to end up cooking it longer but other than that the dish had good flavor and was really very good! Thanks you :)
Read MoreThis was good - I had to cook the dish an hour longer than stated to get the rice fully cooked and less soupy. I was using short grain though. I sub'd fresh herbs for the dried and added andouille sausage. A make again. Also a pleaser for my white rice loving family.
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