Louisiana Sausage Jambalaya

From: LizP

On Aug 2, 2008

This was excellent and authentic jambalaya. As good as the Gumbo Shop, a wonderful little restaurant in the French Quarter. We go to New Orleans often and this recipe outshined many of the jamabalayas we have had there. We don't use a lot of butter in our house, so the 1/2 cup did seem a little too buttery in flavor for us. I think next time I will use half butter and half oil. I did leave out the Cayenne, because I felt it would be too spicy for our children using the pepper AND the cayenne. A real keeper! Thanks!

From: Sarandipity

On Jul 13, 2008

Cooked this last night. I added two chicken breast and four bratwurst b/c that was all I had, everything else was the same. My dh loved it and so did I. Boy were we sweating while eating this, it was spicy but really good. Thanks Grace Lynn!

From: cleogrl

On Jun 28, 2005

This is a GREAT recipe--one that my picky 12-year-old begs for at least once a week. It makes a big batch, but the leftovers are always gone quickly--it reheats great. We toned down the spiciness a bit--we cut the creole seasoning and cayenne pepper in half and ommitted the serrano chile. (We made it full strength the first time and it was a bit much for our wimpy tastebuds). It still has enough heat to satisfy. Very easy to make, and is now our family favorite.

From: Katie Kat

On Jul 10, 2005

we omitted the serrano because our grocery store near here didn't have em and i had some leftover chorizo so i added that with a pound of the smoked sausage. turned out GREAT, needed to add a little extra chicken broth though. thanks for the recipe!