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克里奥尔风格（红色）jambalaya总是包括西红柿。我喜欢使用番茄酱代替罐头或新鲜的西红柿，因为它会增加更深的味道，并使成品的色调丰富。虾煮了很长时间，这似乎很奇怪，但是这种方法产生了一种可口的jambalaya，嫩嫩 - 永不糊状 - shrimp。如果您可以找到正面的虾，那么这里就是使用它们的地方。只需卸下并丢弃食谱中的点，然后去皮并去虾脱皮即可。观看如何逐步制作此食谱的视频。
I followed the recipe exactly and we liked it a lot. This jambalaya tastes just like I had it in New Orleans.
巨大的打击，我们喜欢它。
我做了几次更改，但我认为如果这不是扎实的食谱，他们不会做任何事情。我会毫不犹豫地做到这一点。
我融化了的黄油到股票所以进而fuse the rice; my shrimp were peeled, so I enriched the stock with Minor's clam base; I had some pork fat in the freezer from some home-cured ham, so I rendered that to coat the pan for frying the veg; I used 1 tbsp. tomato paste and 2 tbsp. minced oil-packed sun-dried tomatoes rather than just the tomato paste.
美味的菜！用美丽的大型虾制成。使虾汤与蔬菜碎屑一起制作的方法是天才。无需在其他地方寻找一个很棒的Jambalaya食谱。
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