Jambalaya
From her home in Topeka, Kansas, subscriber Betty May shares her recipe for quick-to-cook jambalaya. "Unlike some versions, this one doesn't have to simmer for hours," she notes. "Folks who like their food a bit spicy are sure to enjoy it. Jalapeno and cayenne pepper add some zip to the shrimp and chicken."
Reviews
I have been making this for years when it was first published in the magazine, I love that it is a lightened up version. The only thing I add to this delicious dish is 3 whole cloves & cut up 1/2 of a kielbasa. Sometimes I use light kielbasa to keep the fat amount down & sometimes I use regular to give it more heartiness. I take the cloves out before serving, it adds a richness & depth of flavor. I have made this for parties served in a crockpot with the rice combined or I add the rice to the bowl & ladle the jambalaya over the rice just before serving. Keeper recipe!
Simple, and tasty!
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SO GOOD! Thank you
This was good but it didn't have much kick. I had to add creole seasoning to taste to give it more flavor. I also added smoked sausage to give it a little more flavor.
Very good. I used 14oz of smoked turkey sausage in place of the chicken, reduced the onion to 1/2 large, and added 1/4 tsp. of dried red pepper in place of the jalapeno peppers and cayenne to reduce the heat for the kids. Still very flavorful! Excellent with corn bread and honey butter.
Very good but I ended up adding more jalepenos and cayenne pepper to add more heat.
This is good with diced ham instead of chicken as well.
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