Chenise

This was absolutely delicious!! I took 2 VERY large chicken breasts (about 2 lbs total), placed in a plastic bag, added 3T lemon juice and 2T vegetable oil, along with this seasoning exactly as written (I used the entire amount). Marinated the chicken in the refrigerator for an hour, then cooked in a saucepan with chopped red onion and bell pepper. It was absolutely DELICIOUS!! This will be my new go-to seasoning mix for fajitas!!! Perfect mixture of spices - not too spicy, not too mild!

Okay....like many other reviewers have noted, this recipe is NOT for jambalaya - this is SOUP!!!! I was not pleased with the end result. I made everything as written with the exception of the seasonings - I cannot imagine jambalaya simmering without a few bay leaves, plus I kicked up a bit of Tony Chachere's Spice and Herbs Seasoning as well. While the taste was good (which in my opinion was due to my altered seasoning), this was NOT jambalaya. After the first serving, I added a can of tomato paste which still wasn't a TRUE jambalaya, as real jambalaya uses roux or file powder for thickening, but it was as close as possible without going through the trouble of making a roux. 2 star recipe as is, 4.5 stars with the changes I made. I was grateful for a base recipe to use the slow cooker, as jambalaya is pretty time consuming when cooked over the stove.

I have noticed that a lot of people complain about the effort these waffles take. Honestly, if you have an egg white separator and a Kitchen Aid mixer, these waffles take 15 minutes to make, 20 tops! Here's the steps to make this move quickly: 1. Pour 3 cups of milk in a liquid measuring cup; place in microwave and heat for 1-2 minutes. Test temperature; if not hot enough, heat in 30 second increments until you reach the correct temperature. 2. While milk is heating, separate eggs with egg white separator; pour egg yolks into Kitchen Aid mixing bowl. Place butter in bowl to melt. 3. Take milk out of microwave; place butter in microwave and heat for 30-60 seconds. Add 1/4 cup milk to yeast per recipe. 4. While yeast is soaking, mix in sugar, salt, vanilla, 1/4 cup milk, and butter in mixing bowl. Scoop flour into 1 cup scoop (if you have more than one use them!; sit to the side. Mix in yeast mixture once it is bubbled up. 5. Add in 4 cups flour and remaining milk, alternating per the recipe. This will go quickly especially if you have more than one dry measure cup; I have 3 and have 3 cups of flour ready to be poured at this step. 6. Pour batter into a large bowl, PREFERABLY one that has a lid. Then clean mixing bowl, pour egg whites inside and whip until they have soft peaks. This will take only about 30-60 seconds with a Kitchen Aid. 7. Fold egg whites into batter, cover bowl with lid and let it rise! I get these waffles done in 20 minutes INCLUDING CLEANUP!!

This recipe was FANTASTIC!!! I made it as a starter for a nice anniversary dinner with a Cajun theme, and my fiance LOVED it!! I followed the recipe as written and it was fantastic, and sooooo easy to make!! BTW, for anyone looking for clam juice (took me forever to find it), it's in the international foods isle. I will make this again and again!!

OH MY GOD, this is SO good!! I've already made this recipe twice in 2 weeks! I did make a few changes: used dry herbs (parsley, thyme, etc.) since I already had them on hand, used mozarella instead of swiss cheese (hate it) and used andouille sausage rather than scallops (hate them). The sausage gave it a more Cajun feel as well. It was delicious!! My boyfriend LOVED it so much he bragged about it to his coworkers and let them try some - they loved it as well!! I will be making this again and again and again!