Welcome To Life’s A Tomato! Here you’ll find recipes, restaurant reviews and product evaluations… a little of bit of everything! Note that we try to provide accurate nutritional information with all of our recipes, but it’s not a science. Consider them to be approximate but as accurate as possible.
This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com or its affiliates. We do not use random advertisements – everything you see linked is a product we use and/or believe is useful. We do not accept payment for reviewing products, nor do we let free products influence our reviews. If we don’t like it, we’ll tell you. If we don’t use it, we’ll tell you.
We do not share personal information with third-parties nor do we store information we collect about your visit to this blog for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser’s settings. We are not responsible for the republishing of the content found on this blog on other Web sites or media without our permission. This privacy policy is subject to change without notice.”
Please use the form below to contact us.
You can also follow us on Twitter, Pinterest or Facebook.
– Mike & Anita
PS: All photos are (c) Life’s A Tomato, LLC, except some of the tomato artwork, which are (c) Can Stock Photo. Send us a message if you wish to use any of our photos.
I made this for supper tonight. I did the third of recipe for the spices & rice and added a half tsp of smoked paprika for each 1/3 of recipe.
My question is, do you add a pound of smoked sausage and a pound of shrimp to each cup of prepared rice & seasonings?
FYI: I added 5-6 ounces of andouille sausage sliced and the same of whole shrimp. It was plenty for us. We loved your recipe. We had everything on hand except the dry flaked celery. It’s on the grocery list now! I will make this to share with family & friends. Great idea!
Thank you.
Hi! I assume you’re talking about the copycat of Zatarain’s jambalaya? That’s a great recipe. I love your idea about substituting andouille.
https://www.lifesatomato.com/2014/04/27/copycat-zatarains-jambalaya/
To answer your question, yes the sausage and shrimp amounts are for 1 batch. That can seem like a lot so certainly cutting back like you did is a great idea.
Regards
Mike
hello and thank you for all of the hot dog recipes. i will be making 90% of them (all but the most spicey) and sending you feedback. tonight we are making the cowboy dogs, so far awesome with dietz and watson dinner dogs. we have over 40 different hot dogs in inventory and over 30 mustards. looking forward to all of these great recipes
thank you again
You’re very welcome and thank you for your comment. I love hot dogs too. They’re way underrated in my opinion.
Enjoy your dogs. And that’s a lot of mustards! I’m jealous!
Regards,
Mike
I have a Char Broil Big Easy but the mesh lid is rusted and beginning to fall apart. Do you know where I can get a replacement lid. I have been unable to find one. Thanks.
Hi. They do rust out quickly it seems. I have the same problem on all of mine. I checked Char Broil’s site and they are currently out of stock. Maybe try checking back there ever-so-often.
https://www.charbroil.com/
I cannot vouch for this site, but I did find a place that has them in stock:
https://www.fix.com/parts/deep-fryer/char-broil/fix16321787/top-cover-29105249/
I think you could probably get by with using a wire mesh skillet cover. I don’t have my Big Easy nearby right now so I cannot measure the lid, but maybe something like the ones below would work?
https://amzn.to/4jszDiL
Hope that helps.
Regards
Mike