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Jambalaya Recipe

Jambalaya

Recipe courtesy The Gumbo Pot, Los Angeles, CA

Show: The Best Of

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

Showing 1-10 of 13

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  • on December 21, 2011

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    excellent recipe!! saved this recipe back in 2004 and have cooked it for my birthday party two consecutive years. i just cooked this again for this year's party and people always love this dish. tastes so much better than restaurant ordered jambalaya. this is so easy to make! i usually simmer the "sauce" for several hours to make it thicker and the color darker. i switch the andoulle with smoked sausage and hot links for a greater kick!

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  • on September 01, 2011

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    Very Good!

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  • on January 05, 2010

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    DELICIOUS! And easy! Served it over brown rice for my Dad. He couldn't get enough.

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  • on May 03, 2006

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    I can't wait to try it out it looks easy and fun too!

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  • on February 28, 2006

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    I like things really spicy, so this was a little too mild for me. Other than that, it was really good.

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  • on December 16, 2005

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    Best I've made, easy to follow, and great for parties

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  • on August 04, 2005

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    This was a great recipe. I am a college student and I don't have a lot of money so I didn't put in the scallions and it was still really good. Don't skimp on the sausage though, it's flavor is what really makes it good. Also, this is a good one if you don't feel like cooking very often. I doubled the recipe and ate it for a long time. It keeps very well and I think that it gets better with age!

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  • on May 02, 2005

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    Great flavor. Even people who dont like spicy food will like this dish.

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  • on December 21, 2004

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    The great thing about this recipe is that I can make it ahead and add the meat & rice a half hour before serving. Cooking the rice on its own and adding it later improves the consistancy. Great for a lorge party!!!

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  • on November 15, 2004

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    This recipe was delicious and very satisfying on a cold evening! It was so easy that my 14 year old daughter made this. We substituted smoked sausage for the andouille and reduced the chile flakes to 1/2 T. so it wouldn't be as spicy. Delish!!!

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