The recipe is pretty meat heavy and can be very spicy, I made mine to a medium level but had Tabasco on the table for those heat seekers. Here is the recipe I used but I doubled the amounts for 4 and so I would have leftovers. I also took out the onion, added lots more cayenne pepper, paprika and Creole spice. I also chopped Toulouse sausages, for an extra meaty garlic flavour and obviously a couple of mugs of rice. The rice took about 30mins to soak up all the liquid so I left it with the lid on whilst it did with the occasional stirring. Although it is slightly more time consuming than I would prefer a week day meal the taste is worth it. Smoky, spicy very meaty and very comforting. This would make a great easy dinner party piece as it is very easy to double the quantities.
|Jambalaya mid prep|