Everything Jambalaya

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This one's a keeper. Only made a few changes. First, I simmered the shrimp tails in the chicken broth for about 25 minutes. They really infused the broth with another layer of flavor before adding it to the jambalaya. I cut the amount of poultry seasoning in half, since I'm not too fond of it anyway and wanted more seafood flavor. I was out of cayenne (hard to believe, so I just used Louisiana Hot Sauce. I simmered the whole thing for about an hour or so before adding the shrimp because no one was home to eat when it was ready. Actually think this might have added a deeper flavor. It turned out great with just the right amount of heat.

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I have made this a few times - most recently for my boyfriend and his brother. They both loved it. The other reviews are correct - only a professional could make this in 30 minutes! The chopping does take a while... but it is so worth it! I serve it over jasmine rice. The leftovers are great too.

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It definitely took me longer than 30 minutes to make (I have the recipes in one of Rachel's "30 Minute Meals" cookbooks. But it received rave reviews at my dinner party. It is easy to make, but I'd plan an hour. After I had it prepared, I transferred it to a crockpot and it simmered for annother 7 hours. I didn't add the shrimp until about 15 minutes before I served it. It was even better the next day!

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Excellent recipe, yet simple...

I would recommend more hot sauce + I added some garlic powder + fresh jalopeno (with seeds and some Jerk seasoning. I believe I made it even better! :

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THERE IS NO WAY THE PREP COULD BE DONE IN 10 MIN.
JUST GETTING THE CASING OFF THE SAUSAGE AND CHOPPING IT CAN TAKE THAT LONG, AND THEN ALL THE ADDITIONAL CHOPPING, AND MEASURING THE SEASONINGS,ETC IS TIME CONSUMING. BUT ANYTIME YOU SPEND ON THIS IS WORTH THE GREAT TASTE.

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It was labeled easy and it really, really, really was!!!! and it tasted great as well!!! I have never been a great fan of jambalya. The only time I tried it was at an office christmas party. It was awful!!! So I've always refused to try it anywhere else thinking I wouldn't like it. But I trust Rachel Rays recipes and they usually are pretty good. Even though I don't like garlic in anything when I try her recipes without it it still tastes great. My family agrees too. So I am now a fan of......Jambalya!!!! thanks to RR!!!!!


Cindy
Randallstown, MD

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I made this recipe recently for my boyfriend and we both loved it. He went back for a big bowl of seconds, which he only does when he really enjoys a dish! I am making this again tomorrow. It really only takes about 30 minutes! Often recipes claiming to be easy either take too long or skimp on taste, but this recipe is easy to make and has terrific flavor. Thank you Rachael Ray!

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I have been making this recipe for a couple years now and it is a great starter. Once you make it, you can add or subtract heat by using different peppers or pepper spice. I have used different sausages in it too-depending on what I have on hand. Luguica, polish, hungarian and italian-but andouille is standard. I also prefer to make the rice separately and serve the jambalaya over it. As with most recipes of this type, it is better the next day and freezes well-it you have any leftovers. My family always requests this if we are having a potluck.

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I'm a forty-five year experienced cook, and I have to say this simple-to-prepare dish is as good as anything that involves more complicated prep. My family loves it. Perfect for winter football and basketball games dinners, any entertaining when you're looking for something easy to please a crowd. I have to admit I have several of Rachel's recipes that I love. Thanks.

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I have made this recipe several times and have had great results. Everyone loves it! I travel for a living and recently returned to LA for a nights stay. I had jambalaya at a local restaurant and found it to be so dry that i asked for a to go box just so I could throw it out. I couldnt wait to get home and make this recipe for myself and fiance. Its so fast and easy. And the flavor is unbeatable! Thanks!