wrote in news:1145030438.608356.111860
@g10g2000cwb.googlegroups.com:

>> While I am a great fan of Zat..... products, their "Dirty Rice" was
>> most unimpressive.
>
>> As you'e said, you've got to add way to many enhancers to make
>> it a presentable dish.
>
> I'll second that for the Creole and Jambalaya mixes. I ate this stuff
> many, *many* times -- seriously tarted up, with canned tomatoes and
> frozen spinach and sliced carrots -- and eventually gave up anyway.
> Don't know if it's me or the mixes, but I barely taste anything in
> there but salt any more. I know salt is put in instant foods for
> flavor, but can't herbs and spices provide that?


I've used their jambalaya mix using hot italian sausage which I steam
cook in a pan of water to half cover over medium temp stove burner
uncovered for about an hour flipping twice or thrice. I poke the skin
"greaee bubbles" to release the inside oils after flipping... use a kabob
skewer (wearing an oven mit) as that juice can really fly. Then I food
process it into large crumbs and work the recipe from there.

http://i2.tinypic.com/vg1wrb.jpg

It's spicy hot that way.

I've seen too many jambalaya recipes to risk following them. But I'll
never forget the jambalaya we had at Mardi Gras on some second-story
balcony overlooking Bourbon Street, back in 1991. Hooked me like a fish
to bait.

Andy