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Joined Date: Jan 09, 2011
Reviewed Cajun Jambalaya
"I was looking to recreated (if not improve on) a Shrimp and Dungess Crab Jambalaya recipe from our only Cajun Restaurant in the area which is now closed.
This was the best base recipe I found and I LOVE the Bayou Blast seasoning (although I did halve the salt)
The first change was to use brown rice. It has more nutritional value and will freeze/reheat without getting mushy like white rice (I cook a batch of food and freeze portions to take to work for lunch). I added more veggies (increased to 1/3 cup each), substituted crab for chicken, browned the sausage, precooked the shrimp, used a 14 oz can of diced tomatoes in sauce, increased the rice to 1 cup and decreased the broth (home made) to 2 ¼ cups.
Outdoor Adventurer, Urban Farmer and Foodie