Cajun Jambalaya

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I've made this recipe several times and now have the honor of making it for my freemason brothers, gonna have to times it by 4 though!!!

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Great recipe, add a dash of liquid smoke if you have it!

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Amazing recipe and the meal I get the most requests for. Every time I make it, I am reminded of when I lived in New Orleans. I always add more vegetables than the it calls for and I am used a can of diced tomatoes (drained in the winter when I can't find good ripe ones or to help cut down on all the chopping.

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omg. this recipe is a must try, I had never had jambalaya before let alone cooked it but it was great. I did double the recipe and it was just enough for everyone to get seconds .As emeril would say Bam this was a hit I will be making it again and again

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I took other reviewers advice and did double the veggies. This, by far, was one of the BEST Jambalayas that I have ever tried. I am certainly keeping this recipe!!!

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Our first try at Jambalaya.....excellent! This recipe will not disappoint. We couldn't find andouille sausage, so substituted it for chorizo, and it still came out great! I agree with the other posts....double the recipe because there won't be any leftovers.

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Delicious with just enough spiciness.

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This was so good! It was fast and not a lot of work. Make sure you make exta because there will be no left overs!!

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This is amazing! I make it at least once every other week. I also double the recipe a lot of times to have leftovers. Sometimes I alter the amounts of meats, adding more shrimp/andouille and no chicken, but it's delicious either way. And so easy! Awesome recipe :

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Very authentic flavors! I kept the rice seperate; served the jambalya spooned over top. Left the shrimp whole, with their tails on, added crawfish tail meat (available frozen, here in Denver, CO and sliced okra. HUGE HIT!!