tag:blogger.com,1999:blog-3261220680161590605.post6478095969842754092..comments2023-04-16T09:12:15.151-04:00Comments on The Rosendaul Homestead: A Recipe Fail - A Call for Help!Erichttp://www.blogger.com/profile/08471645240460235952noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3261220680161590605.post-64979049246425512152011-09-30T07:15:43.682-04:002011-09-30T07:15:43.682-04:00I would add Frank's Red Hot or sriracha. Othe...I would add Frank's Red Hot or sriracha. Other ways to eat it would be in an omelet or in or torilla. Or why not add some cheese to it and make it into a nice gooey mess (perhaps even with chili)? :-)Kristianhttps://www.blogger.com/profile/04524622950604181139noreply@blogger.comtag:blogger.com,1999:blog-3261220680161590605.post-52894562134664528702011-09-29T09:59:06.045-04:002011-09-29T09:59:06.045-04:00Definitely not enough seasoning! I agree with addi...Definitely not enough seasoning! I agree with adding in hot sauce, that should help some. You can try adding in some chili powder and garlic powder as well.<br /><br />Also cooking the rice in chicken broth provides much more flavor (unless you're a veggie, which I don't think you are?).<br /><br />Usually when I make a dish like this, I also include onions, peppers, and sausage of some kind. :)Andreahttp://foodembrace.comnoreply@blogger.comtag:blogger.com,1999:blog-3261220680161590605.post-15328429187184903402011-09-28T21:11:57.971-04:002011-09-28T21:11:57.971-04:00I concur with Jeremy, but I would also add some o&...I concur with Jeremy, but I would also add some o'dat Louisiana Hot Sauce to perk up the flavor. To me, jambalaya just ain't complete without the hot sauce.Daddy-Ohttps://www.blogger.com/profile/10565029801820578809noreply@blogger.comtag:blogger.com,1999:blog-3261220680161590605.post-22797223146308172002011-09-28T20:51:41.054-04:002011-09-28T20:51:41.054-04:00The biggest problem with that recipe is that it...The biggest problem with that recipe is that it's not Jambalaya. Jambalaya has shrimp, but it also has chicken and (most importantly) sausage (andouille). Without the andouille, it's basically just a veggie rice with shrimp, so it's no wonder it tasted too tomatoey for you and Lynette.<br /><br />I'd add some significant chili powder for additional flavor--making up for the missing andouille--probably about 1T, and some sugar--to tone down the tomatoes' acidity a little--probably about 1t, then form patties and pan-fry them, like crab cakes. More like risotto cakes, actually, but either way, it's something fundamentally different. You can eat those cakes with a proper remoulade sauce, or be lazy and just mix some mayo with sriracha sauce and I think you'll forget about the tomatoes entirely :)<br /><br />A bottle of clam juice might also subdue the tomatoey flavor by increasing the seafood flavor, if that's something you're fine with.Anonymoushttps://www.blogger.com/profile/10824574412837342590noreply@blogger.comtag:blogger.com,1999:blog-3261220680161590605.post-64017184379601895122011-09-28T20:44:34.539-04:002011-09-28T20:44:34.539-04:00Bring some to work tomorrow. I will taste and prov...Bring some to work tomorrow. I will taste and provide feedback. =)<br /><br />MegsieMeganhttps://www.blogger.com/profile/09162791729410190576noreply@blogger.com