Jambalaya

  • litgourmet Posted: 01/03/09
    Worthy of a Special Occasion

    One reviewer mentioned that this took 90 minutes; for me, it took 60. I have a *large* saute pan, so instead of removing the chicken, I pushed it to the edges and let it stay in the pan the whole time. After long-grained rice comes to a boil, it should take more than 11-12 minutes to cook the rice. No peeking or stirring if you don't want a sticky mess! Then the diced tomato liquid is absorbed in about 2 mintues, and if you use precooked shrimp and chop it, it takes just another 2 minutes to heat it through. No reason to let it stand 5 minutes. We serve the green onions on the side to keep them fresh for the leftovers.

  • Margareta Posted: 01/21/09
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    My husband gave this 5 stars. Preparation took less than 1 hour. I sliced 1 chicken breast half, used pre-cooked homemade turkey sausage and rinse and ready salad shrimp for the recipe. I also reduced the rice to 1 cup and only added 1 (14 oz) can of chicken broth. I always salt to taste, which I think brings out a lot of flavor. This is a keeper for us.

  • BPeeples Posted: 02/21/09
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    This was very easy to make and really good. I was impressed...definitely a keeper.

  • NikNat624 Posted: 02/22/09
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    My boyfriend made this for me last night and it was delicious. It is a great recipe for him since he is not the kind of cook to measure things exactly. We added half a de-seeded jalapeño to the veggies and the heat turned out perfectly also we found the liquid amount to be exactly right. Nice, quick, easy and really tasty.

  • mbarta3 Posted: 05/03/10
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    Very delicious, flavorful, and easy recipe! I used hot italian turkey sausage, which was very tasty, but I think I prefer the texture of the real thing. Rinse the rice before mixing into the vegetables to prevent stickiness. I just put the rice in a colander in the sink and swish around until the liquid is no longer cloudy (about 5-7 minutes).

  • fullmoon Posted: 04/06/09
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    This recipe is fabulous! I have made this multiple times and my family and guests always love it (and ask for the recipe!). I usually follow the recipe as is but sometimes add more chicken or shrimp, or do a half brown rice combo. Highly recommended!

  • MariaRT Posted: 04/15/09
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    This recipe was very delicious, however, the rice didn't cook all the way through.

  • JJ1916ohio Posted: 09/01/10
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    Really, really good. We gobbled this down. I used hot spanish chorizo instead of the smoked turkey sausage simply because I had a link and was trying to use it up. Didn't use the shrimp since we don't like it. I also used brown rice and increased the chicken stock to 3 cups and cooked it longer (in order to get the brown rice cooked all the way through). Used 1 tsp paprika, 1 tsp smoked paprika and aded 1 tsp of cajun seasoning. I also tossed the chicken in zataran's blackening seasoning. Spicy, but delicious. I served with a fruit salad to cut some of the heat. My only real issue with the recipe was the yield. I measured out 1 1/3 cup for each portion (not even using heaping cups just standard) and with that I got 4 servings not six. I don't think a 1/4 lb of shrimp would have really made that much of a difference to the overall yield. Maybe brown rice doesn't get as "fluffy" as white? I would definitely make this again but either make 4 (1 1/3) cup servings or 6 (3/4) cup servings.

  • No Longer Registered Posted: 01/25/11
    Worthy of a Special Occasion

    Even my hubby who does not like rice had two helpings of this recipe. I left out the shrimp cause hubby can't eat it (would have loved to have it though). I left the chicken in the pan the whole time and it turned out great. Definately a keeper recipe.

  • FlyerFaninCO Posted: 03/06/11
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    We really liked this recipe. Left out the shrimp this time around and it still had great flavor. We will make this again.

  • anhara49 Posted: 10/01/11
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    I prepared this for a luncheon at a health fair sponsored by the Brother to Brother organization and it was such a hit many of the volunteer medical staff insisted on being invited by next year. I did add red and yell bell peppers to promote the reccomendations of including additional servings of of veggies in daily diet. It has been added to one of my favorites for home and buffet pot luck selections.

  • PinkLadyLA Posted: 10/20/11
    Worthy of a Special Occasion

    Loved, loved, loved this! I followed other reviewer suggestions and left out the shrimp, increased the chicken and sausage, and doubled the green peppers. This was just the right amount of spicy for my boyfriend and me. I will definitely make this again. I made hush puppies to accompany this but wasn't happy with the recipe I chose.

  • ExplorerClub Posted: 09/27/11
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    Made this without the chicken, and it was still delicious. The shrimp took double the time to cook though.

  • avivaleah Posted: 12/02/11
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    I made this for dinner tonight and we loved it. I only used chicken breast and probably used a little more than 1/2 pound. I also doubled the amount of shrimp (used black tiger shrimp). I had to add a little more broth after the 15 minutes of cooking the rice since all of the broth was absorbed already. I had to cook the shrimp for a few more minutes than instructed. A little more salt was needed to the whole mixture, but this was probably because I used broth and tomatoes that were both extremely low in sodium. We had plenty for two adults and three children with leftovers in the frig for one more serving.

  • laegnome Posted: 12/16/11
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    This recipe lacked a little flavor for me...wound up having to use extra salt to kick things up a notch. I might try this again adding some cajun spice mix or something. I also agree that this recipe would be okay without the shrimp.

  • thelialaluna Posted: 02/11/12
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    Used some bottle clam juice for a little additional kick and topped it off with chicken stock for the required 2 3/4 cup liquid. Doubled the celery and peppers and probably used 1 1/3 c. of regular kielbasa. Oh, and I sauteed the chicken in a little bacon fat because I had some handy. It took longer to cook, like many. Next time around I would maybe used less stock and cook all the way through with the lid on. Besides that, we had a great supper!

  • Beaker30 Posted: 02/03/13
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    Rice didn't cook all the way through. Should have added more stock. Used andoille sausage and threw in a bay leaf. Flavor was really good.

  • gcatkids Posted: 03/03/13
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    Had some left over rice that needed to be used, so made this. This was a lot less labor intensive than other jambalya recipes that I have tried without any sacrifice in flavor. I didn't have any shrimp on hand so increased some of the other meats to compensate and used a smoked paparika which I think really added something special. Served with sweet cornbread. This recipe is a keeper

  • OJWoman Posted: 03/13/13
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    This is our family's "slow" jambalaya (our "quick" one is here: http://www.myrecipes.com/recipe/pasta-jambalaya-10000000223279/). I wouldn't say this is a easy weeknight meal, though. I prep all the meat and veggies earlier in the week and it still takes 45 minutes. I make the rice separately (brown rice - 45 minutes - almost exactly the right amount of time). And we double the meats - I know that makes it less "light" but it is difficult to buy meat in such small quantities. But with all that - we love this one. Truly a favorite that stays in our rotation!

  • redcucina Posted: 11/26/13
    Worthy of a Special Occasion

    Really wished I had liked this more. The consistency and flavors weren't what I had hoped.

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