"This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him." -CL Reader
This came out great! I don't eat seafood but my boo does and he loves it. I added shrimp and crab meat. Great recipe
This was a great recipe! I cooked my onions and garlic first and added the other ingredients after and it came out wonderful. I also used smoked paprika. My boyfriend (who is sick) came home and was afraid he wouldn't be able to taste it...he tasted alright and he loved it! Definitely will use this recipe again, and again. MP
denveramberw- I used to have the same problem with the brown rice, until I realized that it's the altitude in Colorado that is thwarting your efforts at cooking that rice. You actually need to almost DOUBLE the cooking time here at a mile high. I cook rice longer & slower than any recipe suggests. Hope this helps.
This is wonderful, you'll never miss all the butter (and fat!) from traditional jambalaya recipes. My only complaint isn't really a complaint--you cannot stop eating this after a 1 cup serving so this would never feed 8 people in my house! But even if you double the serving size it's still far less calories than traditional jambalaya.
I looove this recipe. A proven winner time after time. Instead of cutting up tomatoes, I used a 28oz. can of diced and I also doubled the cayenne since I like it more spicy. No other changes. It was perfectly done for me in 45 minutes. Makes fantastic leftovers, too.
