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Jambalaya Recipe

Jambalaya

Recipe courtesy Chef Johnny Percle, Nottoway Plantation

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on April 19, 2006

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    My only gripe is that it doesn't tell you "how much" Creole seasoning to put in. It ends up being about 2 teaspoons give or take.

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  • on November 21, 2005

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    I first tried this recipe for the Army-Navy tailgater last season. The crowd went nuts and I loved it because it was so easy to prep ahead and cook at the stadium. Now it has become a staple in our Navy tailgaters.

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  • on August 28, 2005

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    Overall, a very ncie dish. I substituted andouille sausage for the ham, and next time, I'll use a little more rice than the recipe suggests - I thought it ending up just a bit watery.

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  • on January 04, 2005

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    I made it for a dinner party and everyone loved it!

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  • on November 04, 2004

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    It was great tasting, but WAY TO THICK in consistency.

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  • on August 09, 2004

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    It was great tasting, but WAY TO THICK in consistency.

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