2 (10-oz.) cans diced tomatoes and green chiles, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken
1 pound peeled, medium-size raw shrimp, deveined
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions
How to Make It
Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.
This is good. When I added the 3 cups of chicken broth it looked like it could use more so I added the remainder of the can plus a little water. When I stirred the sauce about 10 minutes in it still looked thick so I added another 14.5 oz. can of broth. That seemed to do it. Except for that I followed the recipe. Everyone liked it.
This was very good, with a few changes (thus 4 stars). I increased the amount of heat substantially, as it seemed too mild on first tasting. I added some red pepper flakes and several strong dashes of Tabasco, as well as salt and black pepper. It really helped. Having previously made a similar version from Cooking Light, I had so much trouble getting the rice to be tender, I decided to cook the rice separately, using only the chicken broth, until it was almost tender. Then I added it to the vegetable mixture along with the chicken, tomatoes and sausage (smoked andouille chicken sausage), and cooked it until tender and well-heated (I did add a little more beef broth and did not drain the tomatoes). This really made a big difference, the vegetables still had their texture and color, the rice was tender but not mushy, and the spice level was just right for us. I served it with some steamed broccolini and the New Orleans Bourbon Bread Pudding (from this site). We really enjoyed this bit of New Orleans at home.
This needed way more liquid than the recipe calls for. I used only 1 can of tomatoes, didn't drain it, and used 3 cups of broth, then another cup, THEN a 14 oz can of broth. It took an additional 20+ minutes to cook. Good flavor, but not the "best I've ever tried".
I have never made Jambalaya before and my boyfriend asked if I'd make it for his birthday dinner. I was a little worried about how it was going to turn out, but this recipe was both easy and fabulous.
Definitely keeping this as 'my jambalaya' recipe. :)
I have tried numerous Jambalaya recipes, including others that were in Southern Living that I did not like. This one is the best. Great flavor and just the right amount of spice. Instead of 3 cups of broth, I used a little more, (2 cans) and only (1 can) of diced tomatoes. So delicious! Glad I finally found one I love and my husband does too.
I am curious as to what kind of rice one uses that cooks up in a tomato broth. I am 2 1/2 hours into waiting for my short grain brown rice to soften - - never again. I will make the rice separately - which is exactly what my instinct told me to do. Please don't suggest white rice or an instant rice - why ruin dinner with that? I will most likely make this again, but I certainly learned my lesson today.
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