My family loves this recipe!! The only thing I do differently is to add 2-3 cans more of chicken broth otherwise it is extremely pasty. It is pretty spicey but you can adjust that as well to your own tastes. It's easy and makes enough to freeze for later use.
My family loves this recipe!! The only thing I do differently is to add 2-3 cans more of chicken broth otherwise it is extremely pasty. It is pretty spicey but you can adjust that as well to your own tastes. It's easy and makes enough to freeze for later use.
I have been using this recipe since I found it on allrecipes.com a couple of years ago. This is a wonderful recipe by itself or used as a base. In the numerous times I have made this I have added tomato sauce extra garlic and shrimp. My only suggestion is if you have a tough time cooking the rice without making it sticky (a problem I always have) cook the rice separately and add it to the other simmered ingredients when it is done. Thanks for a great recipe!
This was great! After getting everything cut up it was really easy to put together and it was so yummy! I made just a few changes. I added about one and a half cans of diced tomatoes. I also used half green onions and half white onions. And I added about a tablespoon of cajun seasoning. It turned out great. I'll definitely make this again!
WooooWheee Dat's Goot! Very Excellent/Accurate Base Some minor changes after trying it the original way the first time. First off add a can of Rotel Tomatoes with Chili's and cut back on cayenne pepper just a tad to make up for it. Cut back the Broth To 1.5 Cups and cook your Rice separately using chicken broth/shrimp broth or both lastly and imo most important add 2lbs of shrimp to the pot just as you take it off the heat give it a stir put the lid on it and turn the heat off (This will guarantee your shrimp turn out perfectly cooked and not rubbery.) Stir once or or twice every 2-3 minutes and and after 5 minutes have passed stir in your cooked rice and let set 5 minutes so the rice can soak up all them flavors Now taste and adjust seasoning. If your going to err do so on the side of mildness people can always add a bit more hot sauce or creole seasoning. NOTE: Cajun food is not about heat it's about great robust flavors. Yes it usually has a little kick to it but rarely a bite. I'm sick of people throwing in a ton of cayenne and calling something Cajun. It's Not! A GREAT RECIPE and had tons of flavor I let mine cook about twice what suggested though before throwing in the rice as I really wanted to let them flavors meld. I also took the tails and shells of the shrimp and boiled them and used the stock to make rice along with the chicken stock I got rave reviews. I thought I was N.O. again. Laissez les bons temps rouler! Pass the Beer!
Delicious and just the right amount of heat! I added a 14 1/2 oz. can of diced tomatoes and used 1 1/2 tsp. of Tony Chachere's creole seasoning in place of salt & pepper. Omitted hot sauce as I don't like it too spicy. For my first time this turned out to be fabulous...didn't use celery and it turned out just great! My fiancee went back for seconds something he's only done a handful of times in 6 1/2 years. So that's really saying something! I hope this is as good the next day this makes a ton of food too much for just two people. I will be making this again for sure!
This is a great jambalaya base...to this recipe I added a can of drained red beans and a can of diced tomatoes w/green chiles. I also added more cayenne pepper because we like it hot! I'll definitley make it again!
Although not jambalaya fans this recipe was pretty good for us. We skipped the green pepper & celery but added some ground thyme as well as increasing amounts of worcestershire & hot sauce. This is very much a rice dish so as long as you like rice you should be fine. When reheating you definitely need to add more chicken broth or it would be too pasty.
my husband & i really enjoy this dish. i add extra chicken & sausage. i use lean turkey sausage so it's a little healthier. i also add shrimp.
Easy good and inexpensive to make. I used to live in New Orleans and actually prefer this recipe to the jamba's I had down there.
Honestly the only thing "cajun" about this is the cayenne & hot sauce. I made this dish for my bible study group in NEW ORLEANS my first time ever making jambalaya - and it wasn't until I was half way through that I realized this looked nothing like real jambalaya because of no tomatoes...but I continued on anyway and ended up with basically a chicken & sausage rice dish (I used andouille). As many of the others said the rice turned out mushy so I would suggest cooking it separately also. This overall taste was good nobobdy complained and some had compliments but I was just a little embarrassed to call it jambalaya;-)
