I like it for a change. An it might just be a few along with you. We make it for one game a year when tailgating, never any left. Most like the change, never had anyone complain. I have an easy recipe, too easy, comes out perfect every time. When I have leftovers, I put it in ziplock bags for later.
I love jambalaya but I hate to admit that I have never been able to make really great jambalaya from scratch. It never has that rich brown color and is usually either too dry or too soggy. When I want jambalaya I buy a package of Zatarain's Jambalaya Mix. The rice is already in it. I brown the sausage in an iron dutch oven and then add chicken and the mix package. Add seasonings and more chopped onion and garlic. Instead of water I use chicken broth. It comes out really good. Still not as great as the stuff from a real jambalaya cook but good. If I need to make more than enough for just myself I just use more packages of Zatarain's Mix and more meat
I don't know, the chili mac is just about the same as if you made it from scratch. But the "stroganoff" is hideous.
I've done Jambalaya both ways, on the stove, and in the oven. Some friends of mine had a camp on Big Alabama, in the spillway, with Tony Chachere. All they ever did was in the oven, came out perfect every time. Thats where Tony got his start with his seasoning blend. To cheat the browning color, many use Kitchen Bouquet.
I was skeptical but tasted Big Wee's and his was dam good. Only time I've ever eaten it. To me it's chicken spaghetti that's the big no no.
That's my issue. It may be tasty, but it ain't jambalaya. You can put salsa on a pizza and fold it in half but it ain't a taco.
