Cajun Jambalaya

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love the flavor of it all. This is the fist jambalaya recipe I've ever made, but I always have the opposite problem of everyone else with the rice. I don't get mushy rice, the rice just doesn't seem to cook. The liquid seems to evaporate as opposed to the rice soaking it up. What am I doing wrong? I'm using long grain brown rice, I'm not sure if it makes a difference, but the recipe did not specify what rice to use. I have made the recipe twice and the first time I cooked with no lid on the pan and thought that was where I went wrong so this time I cooked the rice with the lid on the pan, but still the same problem. Rice isn't cooking even after 45 minutes, and extra liquid. Please help. I am obviously not a very experienced cook. Thank you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

DO NOT AND I REPEAT DO NOT USE THE AMOUNT OF SALT LISTED. I DOUBLED THE RECIPE AND DID NOT DOUBLE THE SALT AND WE STILL COULD NOT EAT IT!!!! IT WAS SO SALTY THE WHOLE DISH WAS RUINED. I MADE THIS DISH FOR MY SONS BIRTHDAY - IT WAS HORRIBLE!!!!!!! I had read all the reviews and not one mentioned to much salt - but it WAS!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making this recipe for almost 5 yrs or so. I dont put the rice in the jamba because it gets melted down and a mess. So I have a seperate white rice cooker with rice and people can add a scoop of rice in thier bowl and pour jamba on top. Friends come over all the time wanting jamba and I have a recipe to feed 20 plus people as I cook it in a big pot outside on a turkey fryer propane base. They bring the great red strong wines, and I have the jamba. Great for a cold winter football night with friends.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was the best! I just used what I had, so no shrimp and I used smoked smoked sausage instead andouille. I can't wait to try this recipe again, just with ALL the ingredients! Absolutely a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was awesome! My husband who doesn't care for celery and green peppers ate it all! I made it with shrimp and chicken sausage and it was delicious. Not too salty, I used low sodium chicken stock and it was just right. The only thing is that I think they have the wrong photo because mine didn't look like that at all. Regardless, it tasted great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome recipe. I love the taste of Andouille sausage so I added almost a pound. I also did not chope the shrimp because I thought it looked awesome with the whole shrimp.
This will be a comfort food go-to recipe for sure.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this 3 times and always a hit!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this jambalaya multiple times and it's very good. I've seen a few comments about the salt in the Creole Seasoning/Bayou Blast being too much. Folks, you aren't supposed to use the entire amount. Third item down the ingredients list is "1 Tablespoon of Creole seasoning, recipe follows." So no, you don't use all that you make. And if its too much salt and you're on a special diet, modify! Anywho, I do enjoy this recipe and just recommend that for people having trouble with the rice, you may want to slowly add the chicken stock a bit at a time. The first time I added it all at once and it didn't cook properly at all. Also, it will help you to keep it from getting soupy. Good Luck!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is by far the best Jambalaya I have ever made. I could not find Andouille sausage in Ontario so I substituted it with Hot Italian Sausage.
I am always asked to bring my Jambalaya to social functions. A great recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It would have been great except for the two Tablespoons of salt