Cajun Jambalaya

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Followed mostly to a tee except used store bought creole seasoning and didn't have celery, oh and added red pepper in addition to green. Thought it was great, full of flavor, will make again!

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Good stuff. I used left over meat from a picnic instead of using fresh and it was really good.

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I have made this recipe for several years now and have had rave reviews. I find though that as written there is not enough of the good stuff. SO I double the shrimp, chicken, sausage, onions, peppers and tomatoes but retain the rice, stock and spice ratio.
I noticed one users complained of a "soup" issue - perhaps the recipe should stipulate long grain rice, as if you are using something like minute rice then yes, you are going to have a situation on your hands. Long grain rice can absorb much more fluid.

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Excellent taste, I've made this dish many times and it always comes out great.

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I made this last night for a dinner party. I quadrupled the recipe. I sauteed the veggies in a pan and added to stockpot as I went along. Used canned diced tomatoes with the juices since I had that on hand in my pantry. The ESSENCE spices are great! Marinaded the chicken in it for about an hour, used chicken thigh meat instead of breast since breast meat tends to be drier. Used andouille sausage, it was so good! Didn't use shrimp b/c some of my guests don't eat shell fish. Let the rice come to a rolling boil, then turned heat down to simmer level. Sauteed the meats then added to the pot.

Be sure to take out the bay leaves after you are done cooking. You don't want to bite into that.

Served it alongside with Emeril's collard greens, cornbread, and peach amaretto bread pudding. Mmmmm it was delish!

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The recipe was easy and good. It was much longer to prepare than the time alloted (35 minutes and it tasted as if I was eating a bowl of salt! I even used low sodium chicken broth. I would substitute with half water next time and half the salt in the creole seasoning to make it less salty (ick!

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I have been trying various recipes trying to duplicate Mother's jambalaya in New Orleans (I also love the Jester's stuff in MSY airport - though they are not equals. Anyway, this just about did it and with a few twists, I think I got close. I doubled the veggies for my own taste, added more seasoning and hot sauce, added 4 c of stock to about 1.25 c of rice. I kept the lid off and stirred very often to develop the starch and make the rice thick and creamy (like risotto. I also added some extra dried oregano and thyme at the end. Cut your chicken with the grain and use local smoked sausage to make it most authentic - I think putting the sausage on the grill for crisp skin would be perfect but I didn't have time. It was excellent. I think a little tomato paste would also do well for a different twist.

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Very good and almost as easy as making the stuff out of a box!

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I was SO impressed with this dish, I signed up just to rave about it. This Jambalaya was incredibly simple to make and the flavors were out of this world!! My 3-year-old even loved it. I will make this again and again, especially when I'm having guests.

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This recipe is great and very flexible. I subbed tomato sauce for tomatoes, and little italian sausage meatballs for andouille. Fantastic! My roommates love it.