Comments on: Cajun Jambalaya

By: lakisha

lakisha — Sun, 31 Jul 2016 05:32:04 +0000

This is an awesome recipe. My jambalaya came out perfect and taste sooooooooo good. I’m glad I came across your recipe…thanks so much for sharing.

By: Beryl

Beryl — Fri, 11 Apr 2014 18:54:38 +0000

In reply to Ryan Tullock.

No problem…

It would have been a tough one to answer anyway.

What we do is have a canister of Tony’s on the table, along with a bottle of Tabasco so that folks can “heat” their plate up as desired.

Thanks for watching our videos!

Mike and Beryl

By: Ryan Tullock

Ryan Tullock — Fri, 11 Apr 2014 18:48:30 +0000

I didn’t read the recipe, just watched the video. I saw where you said 1 tsp, a little more if you want it hot. Sorry…

By: Ryan Tullock

Ryan Tullock — Fri, 11 Apr 2014 18:47:18 +0000

How much Tony’s would you add if you wanted it pretty hot? As big of a dish as it is, I don’t want to under do it or overcompensate and it be inedible.

By: Ben Jolet

Ben Jolet — Wed, 09 Jan 2013 23:33:32 +0000

I have been struggling with the timing on jambalaya for several years now, and the rice was always too mushy or firm. This time it came out perfect! Thanks! Maybe it was the aluminum foil under the lid to create a better seal? Or folding it at the halfway point? Doesn’t matter, it worked!

By: Beryl

Beryl — Fri, 14 Dec 2012 12:51:43 +0000

In reply to Bill.

Hi Bill,

Thanks for trying our Cajun Jambalaya recipe!

I don’t see why it wouldn’t work making a half portion.

Just a suggestion, Mike and I often cook just for the two of us, and we freeze the rest in either lunch size portions or dinneer portions.

And the Cajun Jambalaya freezes well.

Thanks for writing us, and please let us know when you try some of the other recipes!

Beryl

By: Bill

Bill — Fri, 14 Dec 2012 11:44:00 +0000

Hi Beryl – Made this yesterday and it was great! Was wondering if since it’s just the two of us if this recipe could be halved and still work? Thanks

By: Beryl

Beryl — Wed, 03 Oct 2012 09:09:44 +0000

In reply to Rey Ardoin.

Hi Rey,

30 mins yes and 8-10 cups water for stock to make sure have plenty since some water evaporates in the steam

Thanks for checking out our recipes and for writing us!

Beryl and Mike

By: Rey Ardoin

Rey Ardoin — Sat, 15 Sep 2012 21:40:39 +0000

Hello! I found your website on Google and I really love it! I especially love this Jambalaya and Chicken Stock. So I’m cooking a big Jambalaya dinner for a big party coming up, should I stick with the 30 minute cooking or should it be longer to cook? Also, how much water to boil for the chicken stock??

Thanks!!!

By: Brian Florane

Brian Florane — Mon, 27 Jun 2011 21:57:13 +0000

This is a very popular dish among our family members. We had substituted the Creole Seasoning with Papa Paul’s Creole Seasoning for the low sodium content.

By: jake stoner

jake stoner — Tue, 25 Jan 2011 16:23:29 +0000

Please send me updates & new recipes – thanks

By: Pam & Phil

Pam & Phil — Sun, 14 Nov 2010 03:44:59 +0000

Beryl, we really like your new recipes.

By: from turkey

from turkey — Wed, 10 Nov 2010 05:55:21 +0000

Hi, i find your website at random..you are so beautiful very intimate person..i will watch all your videos
many thanks
best regards from Ankara-Turkey