Make this Cajun/Creole dish as spicy as you like.
SAVE ON THIS RECIPE!
(Total time will vary with appliance and setting.)
Heat up this Cajun favorite by sprinkling with more red pepper sauce just before serving. If you want to use fresh parsley and thyme, add them with the shrimp so the flavor isn't lost during the long cooking.
Spicy and smoky, andouille sausage is traditionally used for this dish. If you're in a more mellow mode, leftover ham works just as well.
Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.
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