Everything Jambalaya

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This dish was easy to make and very flavorful. The only thing I would do differently next time is to add the rice in and let everything simmer together to give the rice some more flavor. Although the ice-cream scoop rice did make for a nice presentation, I am more about the taste than the look of the dish. I also did not add the shrimp in as one of our dinner guests is allergic and it still tasted great. I would definitely make this again! Thanks Rach!

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We have this jambalaya at least twice a month. I love it. Don't forget the scallions, thyme and dash of salt at the end. It makes the dish!! I use regular polish kielbaska or summer sausage instead of the spicy sausage. Absolutely delish!!!

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This recipe is AWESOME!!! I have been trying to make this dish for weeks and finally go to it last night. The only change I made was to Emeril-ize the diced chicken and put Essence on the chunks and let it sit for few hours. I also found that getting that sear on the chicken and andouille is quite importantfor that great flavor.
With 3 healthy appetities that had 2 servings each, we couldn't finish it off and 1 good sized portion was left.
Great recipe Rach!!!

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I had never made anything like a jambalaya before in my 50+ years and I was glad I tried. I made it for my kids on Family Dinner day and it scored very high points. Of course I had not made it quite hot enough for them so I set a bottle of hot sauce on the table and they devoured the whole thing. I should have doubled up and had some leftovers. Thumbs up for Rachael.

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I like this basic recipe but made several changes which I felt improved it. First I think the recipe calls for way too much poultry seasoning; 1 teaspoon overpowers the other flavors. I cut the poultry seasoning back to 1/2 teaspoon. I also felt the recipe needed minced garlic and dried red pepper. I tend to like my rice cooked into the jambalaya rather than served as white rice -- so I doubled the amount of chicen broth and added the two cups of uncooked rice into the stew once I brought the broth/stew to a boil. I covered it and let is simmer on low for about 20 minutes.

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This dish was easy and had a vast array of flavors. It had just the right thickness with a very consistant sauce. Word of note, pay attention to the large deep skillet. I found my cast iron chicken fryer perfect for this. It will need large and deep. all around this recipe was excelant and will go into my weekday menu rotation.

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I love this dish because like its name, I literally have "everything" on hand most times to make this anytime. Didn't have shimp, but it is still really tasty and so easy to make. Its really good as leftovers too. This is going to be a classic at my house.

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Believe the reviews, this one is excellent! I didn't have chicken, and I substituted keilbasa. Absolutely wonderful over brown rice. Thanks, Rachel!!!

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I was afraid. and hopeful.
I only had polka and chicken.

it so worked out! save time with the onion chopper. onions=done. celery=done.

too soupy at end? do the cornstarch trick.
ps. 45min.

I served with Cornbread. aww yeah.

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I first tried this recipe last year for both my family's thankgiving dinner AND my boyfriend's family thanksgiving dinner. Everyone loved the jambalaya and I got a lot of compliments for it. It's very hearty and has such a grate flavor profile with all the different spices. The best part is, the recipe is very easy. Once you chop up all the ingredients, you pretty much just throw them all in the pot and let it stew.

Because the recipe's so simple, I've used it enough times that I have it completely memorized. It's perfect for dinners during the week, I usually cut the recipe in half for just one meal, but sometimes I make a big pot so there's enough leftovers for lunch the next day. Also a great choice for potluck dinners!