Oyster and sausage jambalaya from The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present by Richard Collin and Rima Collin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 22, 2013

    The authors state that this is their favorite jambalaya, and I have to say it is pretty spectacular. I made a half batch, but still had to cook it for the full amount of time to get the rice cooked all the way. Don't be concerned about the long-cooking time for the oysters- most stayed plump and juicy and those that didn't just added their flavor into the rice. My final tip is to be mindful of the spice level of your sausages before adding any chili powder and cayenne. (Maybe I am the only person that needs this reminder?) We used a boudin that was already pretty hot, along with the spices, and it was just on the verge of being overly spiced.

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