Reviews for Jambalaya
I added shrimp and a little bacon. Really tasty and just the right amount of heat.
This was delicious! Except my rice never fully cooked. I followed the directions to a T. I will definitely make this again, except after I add the rice and chicken broth I will cover the pot so the rice can steam and fully cook.
I had to alter the recipe based on what I had in the pantry. What I ended up with was great. I cut the recipe in half and cut out all seasonings except for the Cajun seasoning. I used one can of Tomatoes with green chilies vs listed one. I also substituted all of the remaining ingredients and the rice for one bag of Spanish rice. I found that the dish was dry so I added the entire can of tomatoes with green chilies (would have called for 1/2 since the recipe was halved) to compensate. Nice recipe, I think I will make again just the way I did tonight.
Very good recipe. I lightened it up a bit by using turkey sausage and cutting the oil down to 1 tablespoon. The flavor was still very good.
This was very good! Very spicy, so beware. I did not use the file powder, and added some salad shrimp. I could only find chicken andouille sausage, but it was fabulous. I also cooked the rice separately, in 1/2 water 1/2 chicken stock for flavor.
I have been a Cajun cook for years... this is the most accurate depiction of how to do this Jambalaya I have seen. Simple and to the point, the flavors speak for themselves. I also fried up some smoked bacon once... and that was an added bonus. Not very traditional, but effective.
This is GREAT GREAT,GREAT we love it. This is a true keeper.I could not find crushed italian tomatoes but i just use stew.The worcestershire i did't use and the file power i did't use but like i said before this is a great dinner.
I made this and used olive oil for peanut oil and subbed cornstarch for file powder and it turned out great. It has just enough heat, any more and it would be too hot for my family.
Followed exact and was very good!
I made a few changes to the recipe after reading the reviews. First I used a regular skillet. Second I used olive oil instead of peanut. Third, I added 3 cups of broth. Fourth, I omitted the file powder. My grocery store didn’t carry it and to be honest I’ve never heard of it. Third I let it cook 35 minutes and last I added shrimp. Adding the extra broth made a big difference. At 35 minutes the rice was 95% done, I think it could have used another 5-10. I don’t know if it matters but I live in a high elevation (Utah) so maybe that’s why it takes longer to cook the rice? Anyway, it turned out great! My family loved it!
Made the recipe as written, next time, I'll add some shrimp
Wonderful, wonderful, wonderful. I did a few things different though. I added shrimp, 3 bay leaves, half of a yellow bell pepper (for color) and doubled the crushed red pepper flakes (I like my food hotter than most). I also found that I could not get the rice to cook with the recipe as is, so I made the dish without, and then added 3 boil-in-bags of rice during the last 20 minutes of cooking. But overall very, very tasty.
This was a wonderful recipe! It is very hard to find a descent jambalaya around here. Even the local cajun restaurant can't seem to get it right.....all heat and no flavor! This recipe made a very flavorful, tasty dish. Next time I make it, I'm going to through in some seafood too! Yum!
This was delish and all 3 of my kids ate it! I did change up a few things. I used regular hot sausage and leftover rice that was already cooked. I condensed the chicken broth because it didn't need to absorb into the rice. I didn't have an onion on hand (rare), but used onion flakes. This was so yummy, and was great with cornbread! FAT TUESDAY YUM!
This is my new favorite Jambalaya recipe. My husband was asking when I could make this again. The only changes I made was add a little more chicken broth to make sure the rice was cooked, omitted the celery, instead added frozen okra the last 7 minutes of cooking. Next time may try with shrimp. YUM
Excellent jambalaya even without the file powder.
Left out the spicy parts (tabasco, red pepper flakes, black pepper, and swapped creole for cajun seasoning), also used one of the review suggestions and added shrimp at the end and increased the tomatoes to 28oz. Lastly, I used brown rice because we were out of white rice and I enjoyed the enhanced texture with the brown rice although it added to the overall cooking time by another 25 minutes. Deeeelicious!!!
Delish! I did not have worcestershire or file powder on hand, so I left those out and it was still great. I am not a big fan of the casing on sausage, so I removed it. The meat was so tender and the flavors really melded nicely. I cooked the brown rice separately and added to the bowl when serving. Keeps it from getting mushy, especially if you are going to have leftovers. Perfect hotness and flavor!
I served this to my husband and he raved about it so much at work one of his co-workers begged him to bring a sample, which he did. We ended up having a dinner date 3 nights later and I made this again. I ended up making this twice in 2 weeks that's how much my husband loved it! I always change ingredients to my family's tastes and this was no exception. I found a cajun seasoning recipe on this site and used that and omitted all the extra seasoning (red pepper flakes, salt, pepper) b/c it was already in the cajun mix. Recipes always turn out better for me if I taste as I go and adjust! This is one of our family favorites!
This is the best recipe for Jambalaya ever! I have made it twice now and got raves both times. Its a new Superbowl day staple here. I added 1 boneless skinless thigh cut up in addition to the breasts and it was fantastic!
very good! Tastes great. I would recommend cooking the rice seperate, but then again I use brown rice which may make a difference. Otherwise, SUPER GOOD!
Pretty spicy! The kids loved it and it was surprisingly easy. It's a keeper!
excellent flavour, easy to make. will make again and again
Very good recipe, next time I would probably use less rice - it was too thick for my liking.
We had a request from our dinner guests who are from Louisiana for some jambalaya and corn bread. They have been away from their family and home for over six months so I did my best to make something authentic tasting. I was shocked at how easy this was to make and my Southern guests ate so much of it that I was in shock! It tasted pretty good to me too but it was a little too spicy for my 6 year old and my 7 year old. I stuck to the recipe exactly except that I couldn't find the file powder and I had to double it. I made 12 servings for 4 adults and 4 children and there was none left!
Followed the recipe pretty much to the letter with the exception of adding a little more spices and I used a full 28oz can of crushed tomatoes (I didn't want to waste it). As recommended by another reviewer I reduced to a very low temp (1 on my GE gas range) and covered to cook for 25 mins, without stirring. There was still a little liquid so I cooked an additional 10 mins, then stirred and let sit off the heat for 20 mins... and the rice is perfect!
This recipe is excellent. The seasoning itself is a little bland. I probably tripled the amoung of cajun seasoning used and it was perfect!
Loved this recipe! I added an extra bell pepper, extra 1/2 onion, 1 extra clove of garlic, and I used 2 14.5 ounce cans of tomatoes. I also doubled the red pepper flakes and put in several extra dashes of pepper sauce because we like a little extra heat. This turned out great!
Very good. Lots of fresh veggies. But just a little too spicy. I will leave out the hot sauce next time.
This was a wonderful recipe. I did not follow the recipe because it didn't seem necessary. By this I mean is that I added the chicken and sausage together and let them cook through with the Cajun seasoning. I then added the vegetables and garlic listed and cooked for another 5 minutes. After that I added the tomatoes, Worchester sauce, hot sauce and other seasonings. I let that cook for 10 minutes. I added the rice and broth as instructed and put a lid on it for 20 minutes. It came out great and the rice wasn't underdone. Thanks for the wonderful recipe. I will be making it often. BTW-I didn't have any file powder and I don't think it exists up here in PA.
Followed the recipe exact. Came out great! Only thing was I felt it was too salty for my liking so will definitely ease up on the salt next time.
I was looking for a recipe to use brats from a bbq the night before. I also had bell peppers, onions, and tomatoes left over. It was amazingly good. I did double the recipe since he had so many veggies and meat left. But the taste was spicy without being overpowering and I hate very hot spicy food. This one is a keeper for sure.
this recipe is amazing, i end up quadrupling it and using a tad less meat because it disappears in seconds!
Very easy to make. I added shrimp the last 6 min of cooking time. I did not use file powder and used celery salt instead of chopped celery. Yummy!
I follow this recipe as it is written, only I use brown rice instead of white. It takes longer to simmer (about an hour), but it healthier. I also use less oil in the beginning, because the sausage provides plenty of fat. Finally, I do not take the sausage or chicken out of the pot, just add the veggies in and it works out perfectly.
Just the right amount of heat. Everyone loved it. I will have to double it next time!
I made a few changes in mine. For the meat I used Silva Naturals Serrano Chili & Mango smoked sausage, leftover Christmas shrimp cocktail and leftover Christmas ham. I used 2 14.5 Oz cans of chicken broth to get enough fluid for the rice. I did not use file powder and it thickened up nicely on its own. I added 1 bunch of green onions I added 1 red bell pepper to the green one. It is super yummy! I will make this again, probably regularly.
Excellent. Great flavor - spiced it up a bit to taste, but all in all, wonderful, easy recipe.
This is a fantastic, idiot-proof recipe! I'm sometimes a disaster in the kitchen, and this jambalaya turned out perfectly. I added shrimp, but other than that, followed the recipe exactly. Thanks, Terri, for the fantastic recipe!!
I "kinda sorta" followed the recipe. I used all ingredients per quantities but did it a bit easier. I sauteed the vegetables, then added the sausage & chicken (with the Cajun seasoning). When chicken was cooked, I added the remaining ingredients, brought it to a boil, then reduced heat, covered & simmered until rice was done & liquid was absorbed. It was delicious and so much easier than following the directions as written. Also, at the end, I stirred in 1/2-lb cooked shrimp & heated through. Definitely a keeper.
Great recipe - we loved it and made no changes (except for no file powder, not sure it's really necessary?). Also, used Minute Rice and made separate, so could add as much/little rice as desired. This was a hit!
used hot italian sausage and cut out crushed red pepper so it wouldn't be overly spicy.
Wonderful. I used kielbasa as the only meat, since it was all I had, but otherwise followed the recipe. I normally end up adding a little extra spice to recipes from this site, but the amounts given here were perfect for me. If you're unsure, probably best start with less red pepper and add more to taste.
This recipe has gotten a permanent place in our rotation - it is soooo good. I add more celery and onion and about half again as much of the andouille and its perfect every time. I think the file powder adds an authentic flavor that is worth adding if you can find it at your grocer.
Very good recipe i like it spicy and the rice is soft I put the chicken broth on the mix and let it boil then i add the rice on medim heat until the rice absorb the broth then continue cooking rice on low heat it turns out soft and juicy and well cooked amazing thankyou terri
Maybe a little more diced tomato. Otherwise, perfect.
Too spicy of course, but quite good. I needed to add an extra quarter to half cup of broth to get the rice fully cooked (took 25 min covered). While this is quite a good dish, these just aren't the flavors I like best. Spicy and savory aren't as good as sweet and delicate.
FAN-TASTIC! Used olive oil instead of peanut oil and sauteed the andouille with the veggies since it was precooked. Added some frozen shredded chicken. Used some frozen homegrown tomatoes and added some (very) spicy salsa since I didn't have enough tomatoes or any hot pepper sauce. Didn't have file powder and it turned out great anyway. Used long-grain brown rice cooked for 20 mins separately, and then I added to jambalaya and simmered for another 20 since it was the long cook kind of rice. My husband said it was some of the best jambalaya he's had in a very long time.
I have to say that I totally changed this recipe due to my tastes and on what I had on hand. I used olive oil instead of the peanut oil. I used a Kroger (Smith's) ground country sausage instead of the andouille sausage. I used two (1/2 inch) slices of a turkey ham instead of the chicken breasts. I added more of the vegetables, and used garlic grandules instead of real garlic. I used some fire roasted tomatoes with garlic instead of the crushed Italian style. I used a wild rice and brown rice mixture that I cooked ahead of time to make sure that it was cooked. I then let this simmer for about 30 minutes to let the flavors blend together. It turned out so good that my husband can hardly wait for me to make it again. Thanks for the great recipe starter, and I think I will try it again and maybe I will use all fish items. Who knows!
Terrific with Trader Joe's Chicken Andoullie Sausages!
Wowee! This is by far the best Jambalaya I have ever tasted! And I love my cajun food! Try it, you will most definetly not be dissapointed...Thank you for such a scrumptious recipe!
Overall this recipe turned out very delicious. The last time I had jambalaya, it was made by a real cajun, but it didn't have as much tomato taste to it. I increased this recipe because I could only find a 16 oz package of sausage, a 28 oz can of crushed tomatoes, and my chicken was a pound and a half package of chicken tenderloins. So I increased the other ingredients similarly. I ended up using 3 cups of Jasmine rice with 4 1/2 cups of chicken broth. The real test is yet to be taken... How will my husband like it?
Great dish! No variations really, just omitted the red pepper flakes and used a bit more creole seasoning.
This was fantastic! Very easy to prepare. I added shrimp at the very end. I added a bit more rice too and ended up with a large pot. It was so good we barely had any leftovers - even my young boys loved it, and they never like anything I cook. Thanks for sharing.
from new orleans and it is very good and pretty easy. I make for the kids but leave out the red pepper flakes as they dont like it and i adjusted seasoning a bit. I also increased sausage and chicken, used canola oil. Take out green pepper, add lots onion. season chicken with tony chachere while cooking
Very good. The flavor was amazing! The chicken was so flavorful and tender! YUM! My rice did burn on the bottom of the pot, like black burnt, but I just didn't scratch it off and poured it into a serving dish and it didn't ruin the flavor. Next time I'll just cook the rice separate because my kids love plain rice anyway.
I used brown rice and cooked it separately then combined it with the vegetables and meats to which I had added about 1 1/2 cups of chicken broth. Delicious!!!
My family fought over the last serving of this. They loved it! I thought it was quick, simple and delicious. I am making it twice this week!
I used about 1 lb of deer sausage and 1/2 lb of chicken. Threw in a couple diced jalepenos and doubled the hot sauce since I like things spicy. Couldn't find any file powder. Turned out delicious and just as good reheated for lunch the next day.
I am relatively new at cooking, and this recipe is pretty easy to follow and delicious. I literally created an account to 5* this. I added a diced habenero and omg it has a LOT of kick. Great meal, thanks so much
This was delicious. I used smoked turkey sausage and toned down the hot spices so that my 4 1/2 year old could also eat it. One suggestion. If you choose to use brown rice like I did, you will need to use already cooked rice or it takes forever to get tender. Also you need more liquid for brown rice. No fault of the recipe though. Will make it again.
Very good! The amount of water is right - I thought it seemed high, the juices from all the other stuff might make it too soggy but instead the rice that ended up on top was a bit undercooked - MY fault. Follow the recipe. I used about half the tomato stuff too which also could have been the reason for that. I also put the lid on the giant pan/wok thing I was using during the simmer phase.
Delicious!! After the Jambalaya was cooked, we threw raw shrimp into the pot and put the lid back on for 10 minutes (we stirred the shrimp into the jambalaya mixture). It all came out soo good! The kids ate it all and had seconds because the flavors were mild. The adults sprinkled Frank's Hot Sauce on top of ours to spice it up a little bit more.
Excellent, this is one recipe I truly CRAVE when it's been too long. This is SPICY, go easy on the hot peppers--you can always add more later if it's not spicy enough for you! I also added thyme and oregano. Oh and I know adding sour cream isn't proper cajun, but adding some at the table will tone down the spiciness if needed.
Fantastic recipe. Whole family loved it. Used 3 cans of chicken broth and instant rice. Added white pepper, red pepper, and Mrs Dash due to some of the reviews stating it needed salt. The Mrs Dash really added flavor at the end. Also used hot and medium Italian sausage due to the family not liking andouille sausage. It was perfect. Not too spicy and fantastic flavor.
Just made this for my husband and he has declared it his all time favorite - and has requested it for future birthday meals. I used half the rice (and half the water) and did not use the file powder. He also prefers chicken thighs so I used 6 thighs. Since I am vegetarian, my version used 2 pounds baby portabellas in place of the meat, red wine vinegar in place of the Worcestershire Sauce and veggie broth. I haven't had jambalaya in years, and this was certainly worth the wait. Thanks for the great recipe!
I am from Louisiana and this is AWESOME! Skipped the file powder because I've never eaten jambalaya with it. Added a large can of crushed tomatoes as someone said it needed it for rice, but wound up having to add extra rice because it was too soupy. No big deal, had some in the fridge. Easy and delicious!
First time making Jambalaya and it was great. After reading many reviews I was careful with the spices since too hot isn't what we like. I used fresh locally made Andouille sausage which added plenty of it's own spices, pre-cooked chicken and 1/2 to 3/4 lb. large peeled shrimp, double the amount of tomatoes, red pepper (green are so boring), a couple bay leaves, and a TBL or 2 of tomato paste. No celery, used some celery seed, and Cajun seasoning. Be careful with the salt! I cooked the rice separately, based on reviews, in chicken broth. I simmered it very slowly, then refrigerated for about 4 hrs so the flavors would come together. Reheated and served with the white rice. Delicious and will definitely make this again. Thanks for the recipe, and all the previous reviews!
Excellent!! Between two hungry guys and myself it was gone before I got the chance for a second helping! Will definitely put into the rotation! Thanks Terri!!
Mixing italian tomatoes, worchestershire sauce, and hot pepper cauce in a jambalaya recipe was a disaster. The salt proportion was way too much, and cooking rice in an already finished dish is just nuts. Salvaged it with some extra saltless cajun seasoning to some degree but do yourself a favor and avoid this one!
The crunchy rice problem is because the pot has to be covered while cooking the rice. The first time, I found this recipe to have too much of a tomato flavor. I substituted 8 oz of chicken broth for 8 oz of the crushed tomatoes, and it was perfect the second time.
Took forever for all the liquid to absorb into the rice, so it ended up a little mushy. Next time I think I'll cook the rice separately. Either way, it tasted just GREAT, mushy or not! A keeper for sure!
Really enjoyed this recipe. I didn't have the file powder and it tasted just fine. My 3 and 7 year old children loved it, even had two helpings!!
An excellent dish! We made it vegetarian by using tofu instead of meat, using more vegetables like red pepper, and using vegetable stock instead of chicken broth. It was fantastic!
I WAS LOOKING FOR A RECIPE FOR CHICKEN AND FOUND THIS ONE. I HAD ALL THE INGREDIENTS IN MY KITCHEN AND DIDN'T HAVE TO GO OUT. IT WAS REAL EASY TO MAKE. EVERYONE ENJOYED IT.THE ONLY THING I CHANGE WAS THE RICE. I USED INSTANT INSTEAD.
Absolutely delicious! I will never make this from a box again! Thank you for sharing this recipe!
this was really good but a little too spicy. i made it exactly at it says, next time i will leave out the hot pepper sauce or the red pepper flakes.
Very good. I backed off on the hot sauce a bit, since I am more of a "medium" heat kind of a girl. Used canned turkey instead of raw chicken, since that is what I had. Threw in some small shrimp with there were just a couple of minutes left. Yum!
Family said... No more Box Jambalalya...LOL!!!
Loved this recipe - though I didn't make it as traditional jambalaya. I used hot italian sausage, and also threw in a couple of spare mushrooms that I had on hand. I also added a bit of the celery leaves, and some fresh parsley. I skipped the file powder as I did not have it on hand. It was excellent.
PERFECT!!!! I use turkey sausage and brown rice for a healther version, and I use Rotel instead of Italian tomatoes.
Tasty! Used kielbasa & heaping measurments on the spices (except file powder, didn't have that). Will definately make this again.
Excellent recipe! Easy to add your own lagniappe like kitchen bouquet.
Very good! I did not have the file, so I added okra, as many other recipes said to "substitute". Really there is not a substitute for file, but to thicken it, it did the job! Definantly will make again!
My go to recipe. Did I make changes? Sure! I believe recipes are like a AAA trip tic, it tells you how to get there, but not all the stops. Main change was 28 oz tomatoes. That's all I had. Simmered abut longer.
Well I grew up in Louisiana and tomatoes don't go in Jambalaya. I left that out and the result was great!!
I have never had Jambalaya prior to trying a few recipes. We made a huge pot of this, some to freeze for later. We added shrimp. word of caution, portion control is impossible for me and this recipe. It is so addictive to my taste buds. The taste, texture, spice all work together. Nice to come home, reheat and eat :) Ps, favorite recipe I have found- period.
I made this for the super bowl an it was wonderful an a great hit. They cleaned it up. Thank you Teri
Delicious! To suit our tastes, we use chicken and ham and shrimp, no sausage. We halve all the "spicy" spices, and double the crushed tomatoes. We cook the rice in a rice cooker on the side. Thanks for all the helpful reviews!
Great recipe! Store didn't have file powder, so I used 1/4 cup cornstarch for a double batch, turned out great.
I made this for some family when I was in Virginia. The recipe is easy to follow and it was good. However, being a South Louisiana native, I have a bone to pick with you about the tomatoes. That is a North Louisiana concoction. A true South Louisiana jambalaya doesn't have those dreadful things. Other than that, it's a good recipe. Just be sure you know what part of the state you're cooking from.
Excellant recipe. Couple of minor changes to try. Used hot italian sausage & added a fresh red pepper. Also did not cook rice in sauce, did not use file powder & added a tablespoon of powdered chicken broth to the sauce instead of the prepared chicken broth.
This recipe is fantastic! M family loved it. The only thing I did differently was covered it after I put the rice in I covered it and we used beef sausage.
I wish I could be as excited about this one as everyone else. It had a great list of ingredients, but was just okay. Probably won't try this one again. Rice was too wet and the spices were overwhelming. (I like spicy food)
This was a fabulous meal! My father raved it was the best meal he's had in a long time even tho my mother is a terrific cook. Several in my family cannot eat garlic or too much hot spice so I made the following alterations: No Cajun or file spice - instead I used Smoked Paprika & Basil. Smoked kielbasa instead of Andouille. I also added a can of cream of chicken soup which gave it all a very yummy creamy smoked flavor. I served the rice on the side. It was even better the second day.
I absolutely love this recipe. I've made it several times now. As with most recipes, I use it as a base, and modify it according to what I have on hand, and our tastes. I have never seen file powder, and haven't needed it as a thickening agent at all. I use whatever sausage I have on hand (usually a spiced chicken sausage), and don't always add another meat (chicken or shrimp). I also don't use any salt or pepper. The Club House Cajun seasoning I have on hand spices it up sufficiently. I also use that seasoning liberally, I don't measure...I also use a quinoa, sprouted and wild rice blend to up the healthy factor. I know I change a lot, but my recipe wouldn't be as good, without this one to give me guidance. So, thank you so much!! (I also pop in some mushrooms and use diced tomatoes)
Very easy to make, do not worry about not having the File Powder. Be careful with the spice as it can get hot fast. Easy to add, hard to remove.
Excellent recipe!! DH says the spices absolutely "exploded" in his mouth. He just kept saying over and over how good this was. The flavors meld together perfectly. I think it will be even better tomorrow after it sets over night. Super simple and quick to come together. Had everything on hand. Will probably add oysters and shrimp next time, as this is DH's favorite combination. Thank you for sharing!!