Comments on: Jambalaya Perfection http://bbq4dummies.com/2009/07/jambalaya-perfection/ Healthy , Easy, Inexpensive. BBQ, Smoking, and Grilling for Dummies to Pros Thu, 01 Jul 2010 03:49:14 +0000 hourly 1 http://wordpress.org/?v=3.0 By: SeafoodRecipe http://bbq4dummies.com/2009/07/jambalaya-perfection/comment-page-1/#comment-55 SeafoodRecipe Mon, 08 Feb 2010 02:22:11 +0000 http://bbq4dummies.com/?p=46#comment-55 I did it with seafood and it was excellent! http://grillseafood.com I did it with seafood and it was excellent!

http://grillseafood.com

]]> By: Alex http://bbq4dummies.com/2009/07/jambalaya-perfection/comment-page-1/#comment-8 Alex Tue, 28 Jul 2009 23:57:08 +0000 http://bbq4dummies.com/?p=46#comment-8 MY MOST FAVORITE MEAL EVER!!!!! MY MOST FAVORITE MEAL EVER!!!!!

]]> By: ibkajun http://bbq4dummies.com/2009/07/jambalaya-perfection/comment-page-1/#comment-6 ibkajun Tue, 28 Jul 2009 17:48:59 +0000 http://bbq4dummies.com/?p=46#comment-6 John--have you ever tried the seasoning mix called "Slap Ya Mama". We use it more than we use Tony's. I am not sure if you can get it here. We buy enough when we go back to New Orleans to last us until our next visit. Next time I see you I will give you some to try. John–have you ever tried the seasoning mix called “Slap Ya Mama”. We use it more than we use Tony’s. I am not sure if you can get it here. We buy enough when we go back to New Orleans to last us until our next visit. Next time I see you I will give you some to try.

]]> By: LC http://bbq4dummies.com/2009/07/jambalaya-perfection/comment-page-1/#comment-5 LC Mon, 27 Jul 2009 20:33:19 +0000 http://bbq4dummies.com/?p=46#comment-5 My wife is allergic both to green pepper and sausage. She just ate around both without problems. I didn't even tell her about the Jalapenos until afterwards;-) I think you need the bell pepper for flavor, but if necessary you can remove the chunks (that's why I made them large, for detection) prior to serving. Tony Chachere's is very common. Try the Dollar Store too; I've found it there. I use it for many of our recipes. The sausage is fixed, you always use it. There's no law that says you can't mix seafood and meat, but other than the Andouille I'd keep it either water or land based; you can experiment and report back! My wife is allergic both to green pepper and sausage. She just ate around both without problems. I didn’t even tell her about the Jalapenos until afterwards;-) I think you need the bell pepper for flavor, but if necessary you can remove the chunks (that’s why I made them large, for detection) prior to serving.

Tony Chachere’s is very common. Try the Dollar Store too; I’ve found it there. I use it for many of our recipes.

The sausage is fixed, you always use it. There’s no law that says you can’t mix seafood and meat, but other than the Andouille I’d keep it either water or land based; you can experiment and report back!

]]> By: boysenme http://bbq4dummies.com/2009/07/jambalaya-perfection/comment-page-1/#comment-4 boysenme Mon, 27 Jul 2009 18:47:06 +0000 http://bbq4dummies.com/?p=46#comment-4 This looks great! How integral is the green pepper? I love it, but I have a family member who is very allergic to it. I think i'll make it with and without the pepper. Can you find Tony Chachere’s Creole Seasoning in any grocery store? Do you make the recipe with only sausage or only seafood, but never combined? This looks great! How integral is the green pepper? I love it, but I have a family member who is very allergic to it. I think i’ll make it with and without the pepper.

Can you find Tony Chachere’s Creole Seasoning in any grocery store?

Do you make the recipe with only sausage or only seafood, but never combined?

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