Cajun Jambalaya

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I think this recipe is great. My friend is allergic to shrimp so when I make it for her I just add more sausage & chicken instead, flavor is still excellent

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I have made this several times and my family loves it! I did make some changes though, instead of using all white rice i used a combination of wild rice, brown rice, and parboiled rice a 1/4 cup of each. using these types of rices will prevent the rices from sticking together as white rice will do when it cools, especially if there are leftovers. My husband doesn't care for celery in it so I omitted that and I only use Italian sausage of shrimp. If you don't have tomato's on hand you can use tomato sauce.

If you decide to use wild rice you may want to partially cook the wild rice,as it takes wild rice a little longer to cook. I would suggest cooking it at least halfway and drain before adding it the mixture and then let it finish cooking.

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Came out very spicy. Added hot peppers. Tasted great.

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Amazing recipe! I wanted more of a 'soup' jambalaya, so i added 6 medium sized tomatoes (pureed, 4 cups of chicken stock, and double the creole seasoning the recipe asked for. Came out delicious, everyone wanted more!

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Excellent recipe, very tasty and easy to prepare.

My suggestions:

The original recipe is shy on vegetables. You can easily double the amount of celery, bell pepper and tomato without changing the amount of rice.

If you substitute andouille with another type of sausage, it would be wise to start the whole process with browning sausages in the pot, and then pour in the vegetables over the sausages and follow the rest of the recipe to the letter.

If you choose to add okra, it should be poured in at the same time as shrimps and chicken. Okra cooks fast and becomes gelatinous if overcooked.

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Yum. Great recipe. Appetites differ... but this was plenty for the two of us plus enough for another meal for 2 (to the comment re: feeding 4 people. I used 2 boneless chicken thighs and a can of diced tomatoes instead of fresh - let the juice reduce a bit before adding the chicken broth. I also mis-read the recipe and added 5 cups of chicken broth (rather than 3 and the result was a perfect creamy thick jambalaya. I also used 8 ounces of spicy kielbasa instead of andouille (I know - I hate reviews that change up the recipe so much. This is a great recipe though - easy, flexible, and yummy.

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Recipe is great, but you'll have to double it to feed 4 people. Throw in a few extra shrimp too..

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Excellent! I'm not a spicy person yet I LOVED this dish!

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Still can't believe this Irish heritaged New Englander just rocked a Cajun cuisine staple. thanks Big E.

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First of all, my dish didn't look ANYTHING like that picture. And I can't imagine how it could if you made it according to these directions. Is that CORN!? And those veg. are far from chopped.

But anyway, delicious flavor. A little spicy for me, but that's cajun food. I liked that you can still taste some complexity despite the heat.

My meat cooked in 20 minutes, not 10 minutes. I also bought some pretty large sausages from Whole Foods, so maybe that's why. It didn't seem to affect the rice at all though.

To the reviews that mention mushy rice: I would suggest trying this with long grain white rice. This is what I used; I used the full 3 cups of broth and my rice was not mushy at all. Definitely make sure the cooking time on the rice you use is ~20 mins. If it's less (ie: Minute Rice then that could cause the rice to be mushy too. And the dish isn't covered while the rice cooks. I felt weird about that, but apparently that is the right way to do it!

Bam!