Jambalaya

Just ok, not the real thing, but it hit the spot anyway.

This was fantastic! Even better as leftovers!

Fantastic flavors! I took everyone’s advice and added extra chicken broth. I also used brown rice. I needed to cook it an extra five minutes and then, after I added the shrimp, it was perfect. I also had to make my own Cajun seasoning since I had none. Great heat, really hearty and warming on a cold winter night.

It was delicious! We used two 14.5 ounce cans of diced tomato, 2 cans of hot green chilies and 3 1/2 cups of chicken broth and 3 teaspoons of the creole seasoning. served with sour cream on the side; Yum. It makes a big pot full.

Why would you give a positive review to a recipe that sabotaged the chef? Clearly the rice is not right following the recipe.

Excellent flavor combinations. A couple of hints:

1. It seems the liquid amount in this recipe is either too little or the rice amount is too much. I would suggest 2 parts chicken stock to 1 part long-grain rice. In my opinion, there was a too much rice in each bite. Perhaps 3 cups broth with only 1 1/2 cups of rice would be a better balance.

2. "Diced tomatoes and green chiles" is simply "Rotel". It comes in original or mild. If you would prefer less heat you could use 1 can of original and 1 can of mild or 2 cans of mild.

3. If you don't have Creole seasoning, simply add the following: 1/2 tsp Onion Powder, 1/2 tsp Garlic Powder, 1/2 tsp dried Basil, additional 1/2 tsp dried Oregano, additional 1/4 tsp dried thyme, 2 1/2 tsp Paprika (1/4 tsp of Cayenne if you like extra heat, additional salt & pepper as needed)

This was a really great recipe.  I Veganized it.  I used vegan shrimp, vegan andouille sausage, vegan chicken, and a vegan mock chicken broth.  I also replaced the rice in the recipe with farro. This was an amazing dish.  I will definitely make again and again! 

"I am curious as to what kind of rice one uses" - Traditionally, jambalaya is made with long-grain white rice.  ... "Please don't suggest white rice" - OK, nevermind.

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.

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 did everything as instructed except an accidental overdose of creole seasoning. Turned out phenomenally!

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.

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.