"notbob" > wrote in message
...
> Is Jambalaya supposed to be thick like a casserole or thin like a
> soup?
>
> nb

In my humble experience, being a Southerner, but not a Cajun, it is a matter
of choice. You can make it dry, you can make it soupy, or you can make it
in-between, sorta like the three bears porridge. This can be accommodated
by the lessening or addition of the amount of rice put in the jambalaya.
The recipe I follow is a thicker stew like consistency, but not as dry as
I've seen some.
I have a decent recipe for it, if you're interested. Just ask me or one of
the others who actually make it on a regular basis (and ignore the Media, PA
troll).
-ginny