I’ve loved the food of the deep south for many, many years and every now and then I get a hankering for some good old jambalaya. Over the years I progressed from jars of sauce bought in supermarkets through to actually making things myself, but I never really found a recipe I was happy with. Tonight though, the hankering was back so I decided to give a new recipe a try and I found this one on Delia Smith’s website.
That said, I wasn’t overly impressed with the presentation of the recipe on the website. It broke the cardinal rule by listing ingredients in a different order to the one in which you need them, and there was also a mistake in that the Tabasco sauce was listed as part of the garnish when it’s actually an ingredient.
I also thought the amount of liquid added was wrong – it took much longer to reduce than the recipe said (and the recipe said leave the lid on; we ended up leaving it uncovered).
But the end result was well worth it – I’m not saying it was 100% authentic, especially given we were using chorizo instead of andouille sausage… but it was a damn good approximation.