Comments on: Crawfish & Tasso Jambalaya

By: Scott Gagnard

Scott Gagnard — Thu, 07 May 2009 00:25:01 +0000

Anyone have any secrets for cooking jambalaya at altitude (6500 ft or above)? I’m a native Louisianaian, but live in Colorado now. The few times I tried it, the outside rice becomes mushy before the inside rice is cooked leaving the rice in the center uncooked.

By: Jeremy

Jeremy — Wed, 19 Nov 2008 22:27:50 +0000

Thanks for the recipe. It sounds delicious and the picture looks incredible. I couldn’t help but notice the directions appear to be missing something though. At what stage do you add the tasso and crawfish tails?

By: Danno

Danno — Mon, 03 Jul 2006 20:51:32 +0000

Thanks Laurie. I just had some of the leftovers from last night, the flavors did nothing but improve. Honest to god, the best Jambalaya I’ve made yet.

By: Laurie

Laurie — Mon, 03 Jul 2006 18:11:06 +0000

That recipe was definitely worth the wait!