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Lots of flavor from the spice mixture and almost blackened vegetables from the first step. I wish the recipe would have given greater direction about the level of heat to use while the soup was cooking (medium heat? simmer?), but this turned into a thick and flavorful soup. I substituted diced potatoes for parsnips, and did not have yellow squash or mushrooms, but the flavor didn't suffer.
This is a great catfish recipe I love. It can be prepped onto parchment paper and roasts in less than 15 minutes for a crowd. It is not too spicy but had huge flavor. I use a toaster to quickly toast the bread (duh!). Make this fish.
This is delicious and works well, but I found it a bit too spicy. Consider your palate before using the 5/8 teaspoon combined amount of pepper for 4 servings.
Very good when served with a lot of rice. But a little too spicy if you are watching your carbohydrate intake and I already used 3/4 of the cayenne called for, next time I'll cut it by half. Instead of apple juice, I used grape/peach juice, and in place of 2 cups of diced tomato, 3/4 C of home-canned tomato sauce. I also did not puree the sauce so that it has some texture. I used the tablespoon of oil, meant to be added to the mixture before pureeing, to saute the vegetables at the start of cooking.
Substituted chicken for the crawfish and chicken stock for the seafood stock. It came out great.
Excellent jambalaya. I halved the recipe. Skipped the salt and halved the cayenne pepper in the seasoning mix. Used red bell pepper, regular ham instead of the turkey tasso and kielbasa instead of the turkey andouille. I also used about a tablespoon of olive oil to saute the seasoning mix, onion and pepper.
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