Is my "brown jambalaya" brown enough?

[Hyperion]

The way I did it was, I first made blackened chicken breast (see below), and then brown the sausage, to the point where I think if I cook it longer it'll be too dry. I then cooked the vegetables, add stock, and boiled for 30 minutes before adding rice.

Blackened chicken breast: chicken breast seasoned with salt and pepper, dipped in spice butter (butter cooked with cajun spice), and then seared in a hot cast iron skillet.

Honestly I never had cajun jambalaya in a restaurant before, so I don't think how it's supposed to look like. Does mine have enough "brown" to be considered proper color?

 

[Uncle Bob]

It looks good!!! ~The question is... Did it taste good???? ~ Judge your jambalaya by the way it taste...not by it's color. ~ If you enjoyed it...had fun making it...then it was a success for you.....

Enjoy!

 

[pacanis]

Exactly.
Brown enough for who? According to a lot of the responses on your other thread, it might be authentic brown, or it might be true brown, lol.
As long as it was tastes good brown ;^)

 

[Hyperion]

lol. I just never had cajun jambo before so I really don't know what I should expect.
Yea it does taste good, slighty saltier than what I call perfect, and it's pleasantly spicy, even though a little above my threshold since I hardly ever eat spicy food

 

[pacanis]

It sounds like the perfect taste then.