Quote:
Originally Posted by scho63
Never tried making it but had the best jambalaya at a very unlikely place: Houlihan's restaurant inside the Crowne Plaza Hotel in Herndon, just down the road from Dulles Airport. Had it multiple times.
Creamy, perfectly cooked rice, tons of delicious chicken, shrimp and andouille sausage.
That place had great food..
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Ive had jambalaya at a Houlihans. it was pretty good. I think the sausage is the key ingredient when making it. Kingsford has a damn good andouille sausage (meant for grilling). The "cajun" brands are good but they are overpriced. I like over cooking mine. I cut the sausage into thin slices and pan fry it until it gets crispy black edges. I also like to add overcooked asparagus instead of okra.
jambalya is pretty adaptable so... it isnt hard to make well. the best jambalaya i ever ate had lima beans and some shit i didnt recognize.