Jambalaya

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Like many others, I almost never follow a recipe faithfully. With this one, since it had been many years since my last attempt at Jambalaya, I stuck with the ingredients as listed, but upped the proportions and added more seasoning.

I don't even measure most of the time, but there was probably one-half to a full cup each of celery, onion, and red bell pepper, and about 2 cups each of the proteins. I also use a cajun spice blend that has no salt or MSG, Tabasco for the hot sauce, crushed fresh garlic and garlic powder, and I leave out the salt. Oh, and I substituted tomato puree for tomato sauce, again to cut down on sodium. There's plenty in the sausage.

I just made it for the second time tonight, and everyone who has tried it has asked for more -- some people who haven't even tried it yet, but just know my cooking, have asked for it as well! It's yummy, and I can't think of many improvements on this concoction.

Enjoy!

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I usually review a recipe for the ingredients. I never follow the amounts listed as I have been cooking for over 65 years and have done lots of parties, dinners and events during that time. I used 4 links of Italian hot sausage cut into one inch pieces, about 2 cups of boneless chicken tenders, 2 cups of arborio rice, 1 cup of celery, 2 medium sweet red peppers, 6 cloves of garlic, about 1/2 cup of parsley, one can of chopped tomatoes with their juice, one can of tomato paste, one large tablespoon of concentrated chicken paste, about 3 cups of water (it will absorb-and you may need more later, 2 chopped large onions and about 3 squirts of Sriracha sauce. Followed the instructions, more or less and then let stand for about an hour before reheating and serving. This could be made in a crockpot also, after sautéing everything, including the rice. BTW, it came out delicious.

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This turned out delicious using ingredients I had on hand. I didn't have tomato sauce, but did have a can of crushed tomatoes which filled in just fine. I also opted to add some creole seasoning and dried red chili peppers because I only had buffalo flavored hot sauce. It had the perfect amount of kick (my husband and I LOVE spicy dishes and a delicious flavor! I will definitely be making this again, especially since I can make it with what we usually have stocked in the cupboard.

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My husband and 20 year old grandson went crazy over this. I used thyme and oregano in place of the basil and parsley after reading severl other recipes and cut down on the hot sauce. I used a chicken from the deli. Next time I make this (soon! I will put in more chicken sausage and vegetables. Thank you for sharing a great easy recipe.

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Loved this and it turned out perfect. Thanks for sharing.

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Saw this on Triple D and made it the following week. Didn't want to waste any - so I used leftover rotisserie chicken. Recipe has a fantastic flavor ~ easy to prepare. This is a keeper and will be added to our dinner rotation!

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Being born and raised in New Orleans, but living in Northcentral (nowhere Arkansas I'm always looking for new twist on back home recipe's. Absolutely LOVE this one, awsome flavor!!! Chop up some shrimp and add them in the last few minutes of cooking adds a little something extra. Now I'm ask to cook it for people up here for all kinds of occasions. THANKS!!!!

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This is now my go-to recipe for Jumbalaya. I also add fresh cooked shrimp at the last minute,
with pieces of lefter over rotisserie chicken and the chicken andouille sausage. OMG!
My family ate it all up! I caught my son eating it in the middle of the afternoon the next day!

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This is awesome. I have never had Jambalaya before so I have nothing to compare it to but this was delicious. I made it exactly the same as on the show for the daily special at cafe that I co-own. People loved it. Will definitely make this again.

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I have a 2 year old, so I chopped up the sausage and chicken into bite size pieces rather than shredding. Definitely recommend using candl's addition about topping it basil, rosemary and garlic (we also added salt/fresh pepper. We used chicken breasts and cooked them for 30 minutes at 450. The chicken alone makes for a great dish!
There were literally no leftovers after eating this. Even our 2 year old loved it and had seconds. Our neighbor is also a fan. This recipe is definitely a keeper on our list!