The ingredient list now reflects the servings specified
Directions
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
Per Serving:
462 calories; protein 40.1g; carbohydrates 27.2g; fat 20g; cholesterol 201.6mg; sodium 1272.4mg.
Full Nutrition
Excellent!!! I wanted to try this out for a weeknight dinner so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage threw all the ingredients except the rice chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it even my picky 3 year old ate some.
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I guess I'm in the minority on this one. I thought this was just ok and for the amount of time it took next time I want jambalaya I'll order it when we go out. I would definitely make the rice separate and add it in later because mine was not completely done.
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Excellent!!! I wanted to try this out for a weeknight dinner so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage threw all the ingredients except the rice chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it even my picky 3 year old ate some.
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I modified this recipe a bit to make it easier to make. I skipped the marinade and just boiled two packs of boneless chicken breasts and then peeled them off the bone into chunks. I saved the liquid as my chicken stock. I then put the bacon in a pot and once it was cooked I dumped in the onions greenpepper and garlic and cooked about 5 minutes. I skipped adding the flour and just added the seasonings tomatoes chicken stock chicken chunks and kielbasa. I also added seasoning salt to taste. I let it cook for 1.5 hours then added 3 cups of rice(I like my jambalaya on the wet side. After 30 minutes I cut the heat and added a pound of shrimp. When they turned pink it was ready. I served this to a party of 15 and everyone loved it. Some even took some home.
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This jambalaya is absolutely delicious. It's so good that I called my husband at work to get him excited for dinner. I can't wait to share this with a friend who is from N'Awlins! This recipe would be more kid-friendly if it weren't spicy.
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This is very very very very good. I made this for Superbowl and it went so fast I had to "steal" some for myself for later. I made the recipe for 25 people 20 people showed up and I realized I should have made the 50 people recipe. It was that good. I am still getting calls from guests raving about the jambalaya. This will be made at all my parties get togethers and just because.
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I cooked this up for a super bowl party and it was the HIT of the buffet. We warned you are going to have to end up cooking this dish is a very large pot! And not a steaming pot but one with a thick bottom. It's worth the work and time.
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I had never made this before and although the recipe takes time it is worth every minute. I've since made it several times and it is always well received by guests.
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I love this recipe though I cook it somewhat differently. I reduce the amount of cayenne pepper by a third and double the amount of chicken stock then cook it over the stove for about twice the amount of time or however long it takes for the rice to cook and then skip plopping it into the oven. Note: this recipe makes A LOT. They're not kidding when they say it feeds 50 people. We usually cook a half batch and freeze the leftovers. They make perfect meals when you don't feel like cooking.
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Just made this tonight and it was really good. I resized the recipe to feed 5 and rounded upwards (generally). I used only 3 meats: bacon hot bulk pork sausage and the chicken with marinade. I used both white & brown rice (because when sized for 5 the recipe doesn't call for as much rice as I like). I left pretty much everything else the same except I had to add about twice as much chicken broth to it as it said to but I suspect that's because of resizing the recipe from 50 servings down to 5. All in all really good really tender veggies but really time consuming even with only 3 meats to prepare. Served it with buttered French bread Cherry Limeade I from this site and Bananas Foster II from this site for dessert:-)
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I guess I'm in the minority on this one. I thought this was just ok and for the amount of time it took next time I want jambalaya I'll order it when we go out. I would definitely make the rice separate and add it in later because mine was not completely done.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Excellent!!! I wanted to try this out for a weeknight dinner so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage threw all the ingredients except the rice chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it even my picky 3 year old ate some.
I modified this recipe a bit to make it easier to make. I skipped the marinade and just boiled two packs of boneless chicken breasts and then peeled them off the bone into chunks. I saved the liquid as my chicken stock. I then put the bacon in a pot and once it was cooked I dumped in the onions greenpepper and garlic and cooked about 5 minutes. I skipped adding the flour and just added the seasonings tomatoes chicken stock chicken chunks and kielbasa. I also added seasoning salt to taste. I let it cook for 1.5 hours then added 3 cups of rice(I like my jambalaya on the wet side. After 30 minutes I cut the heat and added a pound of shrimp. When they turned pink it was ready. I served this to a party of 15 and everyone loved it. Some even took some home.
This jambalaya is absolutely delicious. It's so good that I called my husband at work to get him excited for dinner. I can't wait to share this with a friend who is from N'Awlins! This recipe would be more kid-friendly if it weren't spicy.
This is very very very very good. I made this for Superbowl and it went so fast I had to "steal" some for myself for later. I made the recipe for 25 people 20 people showed up and I realized I should have made the 50 people recipe. It was that good. I am still getting calls from guests raving about the jambalaya. This will be made at all my parties get togethers and just because.
I cooked this up for a super bowl party and it was the HIT of the buffet. We warned you are going to have to end up cooking this dish is a very large pot! And not a steaming pot but one with a thick bottom. It's worth the work and time.
I had never made this before and although the recipe takes time it is worth every minute. I've since made it several times and it is always well received by guests.
I love this recipe though I cook it somewhat differently. I reduce the amount of cayenne pepper by a third and double the amount of chicken stock then cook it over the stove for about twice the amount of time or however long it takes for the rice to cook and then skip plopping it into the oven. Note: this recipe makes A LOT. They're not kidding when they say it feeds 50 people. We usually cook a half batch and freeze the leftovers. They make perfect meals when you don't feel like cooking.
Just made this tonight and it was really good. I resized the recipe to feed 5 and rounded upwards (generally). I used only 3 meats: bacon hot bulk pork sausage and the chicken with marinade. I used both white & brown rice (because when sized for 5 the recipe doesn't call for as much rice as I like). I left pretty much everything else the same except I had to add about twice as much chicken broth to it as it said to but I suspect that's because of resizing the recipe from 50 servings down to 5. All in all really good really tender veggies but really time consuming even with only 3 meats to prepare. Served it with buttered French bread Cherry Limeade I from this site and Bananas Foster II from this site for dessert:-)
I guess I'm in the minority on this one. I thought this was just ok and for the amount of time it took next time I want jambalaya I'll order it when we go out. I would definitely make the rice separate and add it in later because mine was not completely done.
