It keeps getting bigger....

[revchris]

I always forget that when making jambalaya, it's always going to make more than you think.

Fortunately, that meant that I needed the big stock pot, and not the 6-qt nesco I started with.

It also means that I've got a lot of leftovers for lunches. Good thing jambalaya freezes well.

Only one small mistake. Wrong bottle of red spice - I put in 2T of cayenne instead of 2T of paprika. I left out the tobasco as the only thing I could compensate with. It's going to be a big batch (starting with 2lbs each of chicken, ham, and andouille, and adding - later - 5C of uncooked rice), so it'll be spicy, but it shouldn't be too dangerous.

Comments

[kallell.livejournal.com]

that sounds REALLY good

[revchris.livejournal.com]

Here's the recipe, go ahead and make some.

I used all ham instead of ham and cherizo, and skipped the celery because when I got to that point, I realized I'd forgotten it, and I made a double batch.

[kallell.livejournal.com]

hmm, ill hang on to the recipe, but likely, i will add as much spice if not more (unless you have some insane tolerance worked into the recipe)