A spicy jambalaya with chicken, andouille sausage, rice and Cajun seasonings that's easy to make in one pot.
A spicy jambalaya with chicken, andouille sausage, rice and Cajun seasonings that's easy to make in one pot.
Excellent!! Just used olive oil, kielbasa, no file powder, and added some shrimp during the last 7 minutes. Since I added the shrimp, I used a full 28 oz can of crushed tomatoes. Also seasoned with some thyme and fresh basil. Cooked rice separately, so skipped on the broth.Read More
Excellent!! Just used olive oil, kielbasa, no file powder, and added some shrimp during the last 7 minutes. Since I added the shrimp, I used a full 28 oz can of crushed tomatoes. Also seasoned with some thyme and fresh basil. Cooked rice separately, so skipped on the broth.
Excellent! All I had on hand was Italian sausage and it was wonderful. I did need to add another can of tomatoes as there wasn't enough liquid for the rice to cook. Family loved it!
I followed this recipe to a T and it came out perfect. For those of you who are saying your rice didn't get done completely. Make sure you cover the pot and don't stir it once it's covered. As long as the heat isn't turned up too high you won't burn anything, just let it simmer with the lid on the pot for 20-25 minutes and the rice will be perfect. Also you are doing this dish a great injustice if you cook the rice separately. The whole purpose of putting it in with the rest of the ingredients is to flavor the rice, and you will not be able to do that if you cook it separately. Also if you can't find File powder you can always use Okra as a substitute, but you will need to cook this dish a lot longer to achieve the right consistency. I would say you would need to cook the Okra for at least 30 minutes with the rest of the ingredients before you add the rice. Hope that helps.
This was very similar to my usual recipe I use for jambalaya. I have never used file powder and every batch turns out great. File is a thickening agent. Made a lot. Used Emeril's Kicked Up Smoked Sausage, which is pretty spicy. Also, I like cooking my rice separately and then incorporating into the jambalaya. You can do it either way -- I just like the texture of the rice better when cooking separately.
Easy to make and Yuuummmmy. I use to own a Cajun restaurant and this is as good as anything we use to make, but a lot easier.
This is an excellent Jambalaya recipe. I followed it to a tee, except a I added more spice than I should have. I like spicy foods, but I am a bit nervous to serve it tomorrow to my guests. The previous poster left great advice to go easy on the spices. File powder can be found in the baking aisle and is pronounced fee-lay (according to my grocer) Enjoy!!!!!!!!!!!
My rice never fuller cooked, I kept adding broth but the rice is still crunchy. The flavor was great, but I think this recipe needs adjustment, I should have gone with my gut and cooked the rice on its own.
Mmmm, mmmm! Very filling and delicious!! I made this for a French-themed banquet at my high school and it was a hit! The peanut oil was unneccessary because the sausages released plenty of fat. I eliminated the file powder (did not have) and hot sauce, and it was plenty spicy! Try adding thyme, basil and oregano. Thanks for a great recipe.
I am told this is the best Jambalaya out there!! Such an ego boost!
My husband & I really enjoyed this dish. I used olive oil instead of peanut oil. Added prawns & ham and omitted the sausage as I couldn't get Andouille sausage in Australia. I added more cajun spice than specified and didn't have file powder. Will definatley be making again.
I made this for a summer party last year and the one guitarist from the band we had called himself a "Jambalaya Junkie" and he gets it everywhere he goes. After trying some he proclaimed it the BEST he ever had!! He asked for the recipe and said I could pay him in Jambalaya!! He wasn't the only one!! I made a quadruple batch for the party and it ended up being one of the most brutally hot days in Reading Pa.'s history, and there was NONE of this left!! needless to say when I announced the date of this years party I was inundated with requests to make this again..just ALOT more of it!! The only thing I didn't do was add File powder since I was unable to find it. I made it a 2nd time and cooked the rice seperate like people said to do...family liked it better with the rice cooked in the sauce, had a more incorporated taste, not like it was just stirred in. Would recommend following the directions, tastes the best that way!!!!
This was incredible and made six extremely generous servings. I substituted canned pureed tomatoes for the crushed tomatoes since my husband prefers no tomato chunks. Another reviewer mentioned substituting tomato sauce, but several said the dish was on the thin side, so thought the puree would do the trick. Also used quinoa instead of rice since I am all into quinoa right now. When reheating it the next day it had thickened considerably in the 'fridge, and was really too thick to reheat easily on the stove top. I mixed in a can of tomato sauce ... perfection. It was even better the next day. This will definitely make it into the regular rotation.
easy on the peppers if serving to kids.
We love this recepie so much - it is our main Christmas dish this year :) we follow the instructions, plus add shrimp close to the end.
Very good and very spicy! I wanted to make Jambalaya for my husband who is originally from Louisiana, we both loved it but he says there are no tomatoes in the jambalaya he grew up eating. I say who cares, it was yummy.
This was AH-MAZING! Even though I had to use Italian sausage (all I had!) it was still great. I added extra spices, Tabasco, etc cause we love spicy. Oh and I used Rotel instead of Italian tomatoes. Love that you just stir in uncooked rice--so easy. I ate this for lunch for two days after I made it! Can't wait to make again, maybe with shrimp. Thanks!
SALTY! If you make this, make sure you go easy on the salt. Especially if there is salt added in your cajun seasoning! Andouille sausage is also pretty salty. Do not salt your chicken while cooking it.
This made a very good and satisfying dinner. We prefer Chef John's Sausage & Shrimp Jambalaya to this one, and don’t think the flavor advantage is caused by the chicken in this recipe versus the shrimp in the other one but will have to test that out. Could not find file powder at grocer so it was omitted. We used 1, 12 oz. pack (4 sausages) Aidells Cajun Style Andouille sausage. Added two fresh jalapenos, thinly sliced, and combined w/ onion & celery. For Cajun seasoning, we used 2 tablespoons Creole Seasoning Blend by Joslyn from this site to season the sausage and chicken. We subbed brown rice for white, and increased cooking time in step 3 to about 35 minutes.
Wonderful!!! I have made this dish 3 times now and even the picky eater of the house loves it. I just some Polish Sausage since Andouille is a little hard to find around here. I skip the file powder and use olive oil since I always have it on hand. Instead of the white rice I use a Jambalaya mixture like the family size Zantarains family size mix. Two of the cans of tomatoes. Of course serve with some yummy cornbread! This dish also reheats very well and I think eve taste better then next day! Thanks so much for sharing this will be a favorite of ours forever!
This recipe is amazing! Perfect spiciness and the rice was not undercooked as in other reviews. I used only 1 cup of rice and kept the 2 1/2 cups broth. I also used the entire 28oz can of crushed tomatoes (by accident) but it worked out for the better!
We love this recipe! but I wanted a more nutritional recipe (less cook time for veggies, no oil, and red rice): I used chicken broth to saute meat and veggies instead of oil. I cooked the veggies only 3 minutes before adding sausage and chicken back in pot with cooked red rice for 10 minutes to blend tastes. I also added uncooked shrimp and cooked for additional 7 minutes. Delicious! It tastes even better as leftovers!
Huge hit with my dinner guests! Omitted bell pepper & hot pepper sauce (one cause I'm allergic & 2 b/c my guests don't like super spicy). Used only andouille sausage (to save time, skipping step on cooking chicken) olive oil instead of peanut. I cooked brown rice separately due to the fact that I'm gluten sensitive; and only used 1/2 of what the recipe called for in chicken broth which I added as the dish was simmering. If your guests want it spicier, they can add their own choice of hot sauce. Served with my "Killer Cornbread" recipe with soy & dairy free unpasteurized (organic & locally grown) honey butter - HUGE hit!!Will be submitting cornbread recipe soon.
This was really flavorful. I've already served this for dinner for my friends on several occasions, and each time, someone asks for the recipe (and then I steer them to this site). I cooked the rice separately to make sure it cooked all the way. Will definitely keep making in the future.
This is a good, classic Jambalaya recipe. Just the right amount of heat for me. You can always add more spice, if you like. I made a few adjustments, though. We prefer ours more meaty, so I only used 2c stock and 1c rice. Exchanged half of the chicken for shrimp, added a couple of slices of bacon, a spoonful of chicken demi glace and omitted the file. A very satisfying meal!
This was the absolute best i've ever had. I was raised in south central Louisiana, so i've had my share of jambalaya. this one will definitely be in my rotation.
The flavor is great, but as given, the heat is a bit much. I'll definitely be making it again, and either eliminate the hot sauce or the red pepper flakes. With the Cajun seasoning (I use Slap Yo Mama), both those add more heat than is necessary.
Definitely a 5 star recipe. Made this for 80 people and they TORE IT UP! Nothing but compliments! Thx for posting such a great meal idea :)
Pretty good recipe. If cooked the way the creator suggests though, I needed a lot more broth (2 1/2 cans) and a whole can (28oz) of italian tomatoes than asked for to get my rice to the right consistency
This was great! I used chicken sausage instead of chicken and andouille sausage, and also added shrimp. Omitted salt, and instead of file powder I used about 1 c. of cut okra to thicken the stew. I also used brown rice. This was a flavorful recipe, and ,ade a very good jumbalaya. It's easy to play around from here (like with your own spices, okra vs. no okra, etc), and I liked being able to customize my proteins and rice -- if you use brown rice, go for short grain, and make sure to account for the longer cooking time!
Made this for dinner last night and followed the recipe to a T except for leaving out the red pepper flakes and hot sauce due to children eating it. Flavor was excellent without the extra heat and everyone loved it. Besides, if you like it hotter you can always add hot sauce to your own serving. I did cook the rice separately in my rice cooker and served the dish over it, so I can't comment on what some reviewers say was too much liquid. I just adjusted the chicken broth amount down untill I had what I felt was a good consistency. I also added some okra and shrimp to the blend for a little healthier dish. This is definitely a keeper and will be made again.
Boneless, skinless thighs would be much moister than breasts. The andouille I get is already very spicy, so seasoning it is really unnecessary. As far as hot pepper sauce goes, I find that leaving it up to the individual works better than adding it to the pot, especially as, depending on the sauce, a lot of the flavor can get cooked away. This recipe makes a lot more than I thought it would. If the rice is coming out crunchy, make sure you're using white rice, and that once you have brought the concoction to a boil, reduced the heat and covered, that you do not uncover until the dish is done, 20 to 25 minutes after covering.
Very Authentic, I loved it without having to make any substitutions. I'm a pressure cooker fanatic so did prepare it in my pressure cooker.
Fantastic. I might go with a little less celery next time. I used one hot serrano pepper in place of the hot sauce, and got a nice slow burn through the entire dish. Nice work, Terri.
This was a great jambalya! You might omit the hot sauce if you don't like your food very spicy.
We made this as a low salt version due to personal preferences and it came out fantastic. So much flavor. The heat was steady and didn't become overpowering. Will definitely make again.
Delicious, but very spicy especially if you use spicy andouille. My husband loved this dish, and once I added lots of plain rice to my portion to cut the heat, I loved this jambalaya too!
This was very easy and very delicious!! One thing to note is that the written recipe does not say to cover it after adding the rice (however, the video does). Covering it will eliminate any problems with getting the rice to cook! It came out perfect.
Whooooooo-weeeeeeee! This was hot and I loved it! Couldn't find file powder and cooked the rice separately b/c I didn't want the leftovers to be mushy rice jambalaya casserole. Other than that, followed it to a T. Wouldn't change a thing....
I have made this twice with slightly different ingredients and love this! We live in the south and this is very authentic. I double the recipe so I can use 2lbs of different meat. Can use chicken, shrimp, crawfish... whatever you have. I also like to cook my rice on the side with a rice cooker and just spoon it over. Leave out the chicken broth and just let simmer.
This is an excellent recepie!
Added Shrimp at the last 5 minutes. Easy and very good.
Will definitely make this again. However, my first attempt came out WAY to salty. I would recommend cutting back or eliminating the salt until you've tasted your final result - then add to taste. The brand of Cajun you use makes a big difference.
My first homemade Jambalaya and it was excellent!! I used Kielbasa because I didn't have andouille sausage and I added some shrimp when there was about 7 minutes of cooking time left. Also I didn't use file powder - don't know what it is and I didn't miss it. :)
Delicious! I make this regularly and one of my boyfriend's favories. I went with some of the other reviewer's suggestions and use a 28 ounce can of crushed tomatoes and throw in some basil, thyme and oregano as well. I haven't been able to find the file powder but it doesn't seem to affect the recipe with it not being added. Definitely a yummy, filling meal that is just as good the second day as the first!
This was an awesome recipe! I'm starting to broaden my horizons in the cooking are and I have to admit, I have an affliction for spicy food. I used spicy italian sausage instead because I didn't have the time to run to the gourmet market, but I did find some file powder. I think this is a keeper!
this took me forever today and thats because I waited till I had 2 chicken carcasses to make the stock. I was a jerk and used this as the frame work and LOVE how it turned out. If it wasnt for this recipe I wouldnt have this dinner tonight. Thank you
This was really a good recipe. I did change a few things. Used chicken hips seasoned with Cajun Seasoning (salt, oregano, paprika, cayenne, black pepper) and baked. Then deboned. Did not have andouille at our town market so used spicy Italian sausage. cooked veggies as in recipe. after adding all ingredients back in (skipped chicken broth) and heated up. Added a pound of shrimp and turned off heat and covered til shrimp was just cooked. Served over rice white rice. Nice slow burn with the seasonings. oh yeah, skipped the file powder, did not hurt it
The recipe was very good after i made a few modifications. first modification I made was buying whole Italian tomatoes and blending them myself for a few seconds. after that was added it didnt seem enough sauce, so i added a can of crushed diced tomotoes to the mixture. I didnt use File so i substituted with a combination of cajun seasoning,thyme,italian seasoning,seasoned salt,garlic powder,salt, and pepper. The last modification was i cooked my rice separately in a mixture of chicken broth and seasoned salt and added it at the tomatoe sauce at the very end. it Ended up tasting very good.Will make again. Thanks for the recipe!!!
Absolutely delicious! My sister recommended this recipe to me, and she was right on. My husband and I used turkey andouille sausage to cut down on the fat content and added some extra veggies (red bell pepper, zucchini, and yellow squash--all diced) to make it a more complete meal, and it was fantastic. We upped the spices to compensate for the extra ingredients, and it had just the right amount of heat. This is definitely one we'll be making again and again.
iv'e made this recipe countless times, as given and with modifications and this is my favorite, noted i like it a bit on the spicy side...do not use olive oil, a couple hot, 1 sweet hungarians with a anaheim in lieu of bell peppers, a extra stalk or 2 of celery, coat your chicken and sausage up good (1tspn apiece)w/cajun seasoning, for the sausage use whatever size it comes in, mine is usually a 16oz package, for a treat (i live in mich) order "real" andouille sausage, (jacobs in louisianna makes top of the line and has a web site), add a extra can of petite diced tomatoes, 1 tspn hellfire sauce, add a 1 lb of shrimp the last 6-8 minutes, add 1tsp cayenne pepper, use only long grain converted rice (prevents any clumping) and it has taken me ~35 minutes for rice to finish, do not forget the file powder, if you can not get it locally, order on-line as if you make this your probably going to make gumbos down the line and will need it...i have made this w/additions of smoked ham, crayfish tails, and scallops, it all comes out very good...
I don't use peanut oil, I use olive oil. Cooking at medium does not require a high smoke point oil. I use hot Italian sausage and lots more than the recipe calls for. I also use a larger can of crushed tomatoes and more chicken broth. Even if I could find file powder I would not use it. I throw in a small can of tomato paste if it needs thickening and just simmer it longer. Having said all that, it is a very good base recipe.
Perfect blend flavors. Like many others, I used olive oil instead of peanut oil. I couldn't find a 16 oz can of crushed Italian tomatoes, so I used diced. I was too lazy to find file powder, so I left that out. Turned out perfect.
This was my first time making Jambalaya and it was a huge success! Everyone loved it!! Even the picky eater. The only thing I changed was in the last 10 minutes I added a minced sauteed jalapeno for more spice.
5 stars for this one. Made very few changes. I did cook the rice separately. Used 2 cans of diced tomatoes, had to make my own creole seasoning (from this website) and it was just the right amount of spice for our tastes. I used 1 large chicken breast, 8 oz of skinless kielbasa, and 1/2 pound of raw shrimp. I sauteed the shrimp with some of the oil (I used regular vegetable oil) and seasoning and added it with the sausage for the last 10 minutes of cooking. Very good and will definitely make again. May add more garlic next time because we love the flavor so much.
Yummy! This was great! It was somewhat spicier than we were expecting, so if you have kids or have someone in your family who can't take heat, I would say cut back on the pepper. Otherwise I wouldn't change a thing! Delish!
First time we made Jambalaya. We really enjoyed it. It is spicey though - you may want to cut back on some of the spices if you're not a fan of hot food.
Be really careful with the cayenne pepper - it's SUPER hot and can be overwhelming. Great recipe, specially if made with pre-cooked rice. I used chorizo sausage and added prawns. Easy and fast. I will definitely make it again.
What a great recipe. As per another review I used Joslyns Creole seasoning for the Cajun seasoning. After reading up on file powder I substituted 1tsp of cornstarch added to enough COLD water to cover and mixed until dissolved. I added this for the thickening. I have made this several time and have enjoyed it enough there were no left overs. I did substitute beef broth for the chicken once and it tasted equally as good. I do struggle with my rice sticking to my pan even on the lowest heat setting, but regular stirring helps, although it has a tendency to mush the rice a little. Thanks for sharing!
Added shrimp and some extra tomato, rice still came out crunchy... Delicious though. 2016 Edit: This has become a family standard with a few adjustments: 20 ounces of crushed tomato, 2 tsp of Tabasco, 2 1/2 cups chicken broth (always use more than less in this recipe), and do NOT go without the file powder. Order it on Amazon. Worth it. We don't do the shrimp anymore, my daughter (she's 3) won't eat it with the shrimp.
Absolutely awesome! I added shrimp with the same spices. Then added in a tsp of thyme, tsp of cayenne pepper and a half tbs of dried chives. Also reduced the broth by half a cup. We like it hot! So if you're cooking for kids resuce the heat on it. Love love loved it! Will be making this again.
This was sooo good. don't be afraid to experiment - I didn't have all of the ingredients on hand, so I used olive oil rather than peanut, onion flakes and jarred garlic rather than real; I also left out the andouille, celery, pepper, worcestershire and file. I ended up adding italian seasoning and more red peppers and cajun seasoning to kick up the flavor.
Good, but next time I would make the rice separately and add it in just before serving. Also pretty spicy, maybe I will cut back on the spice in the cooking process and add more when serving so that everyone can enjoy it.
Mighty tasty!! Great recipe! I used a little extra cajun seasoning and hot sauce, and used Uncle Ben's converted rice. I also used thighs vs. breasts. I will make this again as soon as I get more fresh andouille from the local sausage shop. Can't wait to share this in the work lunch room. Made it again and the eaters raved about it. They all want the recipe. This is my favorite!
Yumm!! This is a great recipe, thank you! I will make this again for sure!!
Simple Simon.....great stuff! Nothing too exotic; reminiscent of mom's old Spanish rice recipe...but with the "exotic" meat instead of just hamburger. Oh, speaking of which, feel free to sub shrimp for the chicken. Just as good, if not better! (Remember to go easy on the garlic if you have a doctor's appointment in the morning....which I DO!)
I'm trying to cut out some carbs so I tried this recipe with the "cauliflower instead of rice" trick and it was phenomenal!! Didn't change a thing other than reducing the chicken broth to 1.5 cups to compensate for the lack of rice. We'll be making this a lot!
This is so easy and so successful, also not too expensive, an all-around crowdpleaser!
This recipe turned out great and you can't beat a one-pot meal. I used smoked polish sausage instead of andouille and couldn't find file. No matter my guests raved and this one is going in the recipe box.
Very easy, delicious recipe. Some thought it was too spicy, maybe I'll leave out the pepper flakes next time.
This dish is spicy and so good! I let it simmer for nearly 20 minutes because I like the rice a little wet. Loved it!
Can't tell you how much this has become a common dish in my home!! The whole family loves it and adds what ever hot condiment after it is served if I don't get it hot enough for their taste! Award winning, and easy!
It was pretty good and had a little kick. I subtituted half the chicken with shrimp.
This was outstanding! Easy to make and pretty fast. Left out the file powder, added kidney beans instead of chicken, used leftover chicken sausage. Also used half veggie broth half water instead. I did need to add more water/broth to have enough liquid for the rice to cook. Yum!!! Will be making this again!
Great. Will make it again.
This recipe was a hit with my family! My husband said this was the best Jambalaya he has ever had!! Great recipe and easy to make!!
Labor intensive cooking ... but worth the effort. Good to cook on a Saturday or Sunday and store for the week.
Great Recipe. Added extra can of tomatoes and added shrimp at the end. Everybody loved it. Too spicy for some, but if you like spice you will love this recipe.
Very good. It's quite spicy but not enough to make it inedible, just a slow burn...lol I added some small shrimp to it which made it even meatier. I cooked frozen small raw peeled deveined & tail-off shrimp with a little Cajun seasoning, just like the sausage & chicken & set it aside with the other meat. I only used 6oz but I could have used 12oz easily. The celery really needs a few extra min of cooking time by itself first, if possible. Even after finishing cooking for the entire time, the celery was still not quite tender. I would give the celery 5-10 min by itself before adding the onions & peppers, then add the garlic after that since garlic burns fast. Couldn't find 16oz cans of crushed tomatoes so I used 14.5oz diced Italian tomatoes & it was fine. I used just a tad over 1 1/4 cup of rice to empty my package so I added another 1/2 cup of broth & even with the smaller amount of tomatoes there was still plenty of liquid for the rice. If you follow the directions & bring it to a boil & then simmer for 25 min, it's perfect. Also had to leave out the file powder since I couldn't find it. It thickened fine on it's own. And just my preference, I reduced the red chili flakes & hot sauce to 1/4 tsp each. There was still plenty of spice! Oh, I just used regular vegetable oil for the meat & veggies instead of peanut oil...no problems
Great, Mine was a little soupy, only because i added more chicken broth. But Jambalaya is supposed to be thick and not soupy, my mistake but still turned out great
Great recipe! My husband came home and asked, "did you make this from scratch?" We usually eat the instant stuff to make dirty rice, jambalaya, etc. The taste was very good. What's great is you can cut back the spice to your taste. We loved it spicy! I followed some suggestions and prepared the rice seperate omitting the chix broth entirely. Over some hot jasmine rice...YUM!
I wish I could give this a 6!! This was delicious. The only time I've ever had jambalaya that compared to this was in a restaurant--and I think this is better. I did need a little more liquid than it called for. I added some pre-cooked shrimp a few minutes before serving and it was fabulous. This one's a keeper!
I had not made jambalaya in years, so I decided to try this recipe. It is simply fantastic! This is just as good as one made without tomato. Reading reviews, I did do as advised, adding rotel ~ also browning center cut boneless pork to add to the meat ingredients. File' is important in the Deep South and it adds a deep richness to the dish. No added salt needed. I cook with red pepper, using black pepper only occasionally. Long grain rice was my grandmother's choice, but covering the pot while rice cooks is a must. I use short grain, which doesn't give quite the texture needed for authentic jambalaya , but does not change the flavor. The only other addition was green onions, about 15 mimutes before fully cooked. Any good sausage will do, in place of the andouille. The dish I grew up with was cooked with smoked sausage. Truly good!
I've made this recipe a number of times over the past several years and I stay fairly faithful to the recipe. I have had no problems finding any of the ingredients in my local grocery stores. It's easy to make, delicious, and the leftovers reheat in the microwave perfectly. Update 9/28/14 - I do precook the rice, I use a 29oz can of crushed tomatoes (because I like tomatoes) and I reduce the stock to a cup and a half since I don't need it to cook the rice. Comes out perfectly and tastes delicious.
I think I may have stumbled on the reason why some reviews say the rice didn't get cooked, while others say it did. I doubled this recipe & cooked half in a Dutch oven & the other half in a skillet with a lid. Both had the exact same ingredients & liquid. Both were cooked the same amount of time, both pots had lids & I resisted the urge to check on it until the full amount of time had passed. The Dutch oven one came out perfectly. But in the skillet one, the rice did not get cooked enough. I had to add extra broth & cook longer. It just never seemed to cook the rice enough. So finally I transferred it to the Dutch oven & only then did the rice cook. I think it must be something about how the Dutch oven conducts the heat as opposed to the skillet. Other than that one hitch, this is a delicious recipe. I would make it again.
This is an excellent EXCELLENT recipe. I'm not a very experienced cook and I definitely impressed the crowd! Thank you!
Fantastic stuff. I've never had jambalaya before but I've made it several times using this recipe. Followed prettt closely, but found that cooking the rice separately worked better for me. Never used file powder, and have tweaked the spices a little to my own taste (I have some cajun seasoning with cayenne it in that I like). Have used smoke sausage as well as andouille with success either way.
This recipe made me a star. Everyone love it.
Really good, but quite watery initially (making rice a little soggy). (The recipe calls for as much water as you would use to cook rice normally, but the jambalaya sans rice/water added is already pretty liquidy.) If you're planning to make this in advance and freezing for dinner throughout the week this isn't a problem as it reheats REALLY well. Otherwise, I'd add the rice and start by adding half the water at first & increase from there. One other note,some people complained the rice wasn't cooked...once you add the rice, DO NOT uncover the pot. For those that want to keep looking at it, get a pot with a glass lid. :)
Loved it!!! I added 1 lb. of frozen shrimp, an extra 1/2 cup of rice, and a large handful of julienned carrots. I halved the amount of chicken and used my leftover boiled chicken. The andouille sausage is great, but I'm sure it would turn out with other sausages if you can't find the andouille. I didn't have any file powder, but it didn't need thickened anyway. Overall, it was a great dinner, and I was able to get my husband to eat all kinds of veggies!!!
Family loved it!!! YUMMMMMM!!!!!!!!!!!!!
Delicious! Can't get italian seasoned crushed tomatoes where I am so I used diced instead - I liked the texture of the diced better anyways. The taste would change a lot depending on the hot sauce used.
All in all this is a good variation. I.stead od tomatoes, i recommend using Rotel tomatos and diced chili. I use nothing else. And save the file powder for the gumbo. It does not belong in jambalaya.
Just finished making it.....OUTSTANDING! I can't have spice but I still like Jambalaya. I substituted smoked chicken sausage. I used petite diced tomatoes and they broke down during the simmer. Next time I will use shrimp
OMG! I made this exactly to the recipe. It was so good! I will definitely make this again. I will never make boxed jambalaya again. Sorry Zatarain's.
This was excellent! I omitted file powder and the celery. I went easy on the green peppers. Even my kids ate it! I will definitely make this again.
Delicious and great consistency (not too watery). The rice continues to cook in residual heat even after you stop simmering. I suggest turning heat off when rice is still slightly firm so it does get too mushy.
Some of the ingredients are obscure and couldn't find them in the store. Made without and rice turned out a little soggy. Not as spicy as I would like.
Good recipe. The only change is I didn't use celery because we don't care for it & the file powder... not sure what that is & couldn't find it. Next time I'll add shrimp too.
I added shrimp and a little bacon. Really tasty and just the right amount of heat.