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Legendary Jambalaya Recipe

Legendary Jambalaya

Recipe courtesy Chef Jason Girard

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Average Rating:

Total Reviews: 22

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  • on May 20, 2013

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    This is a great bombproof recipe. I cook for 8 to 10 people almost every night so double the recipe. I also add a pound of frozen shrimp in the last 15 minutes as well as some cayenne pepper at the font to give it extra kick. You wont eat better in south Louisiana.

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  • on January 26, 2011

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    Awesome! I added a jalapeno pepper, added another teaspoon of hot sauce, added 1 tablespoon of creole seasoning, took it up just a notch!

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  • on November 16, 2010

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    This is one of the best things you'll ever eat! Excellent flavors! I made it as written, with the exception of using a full pound of andouille and added some shrimp at the end. You MUST try this dish!

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  • on May 20, 2010

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    I've never made jambalaya and only tasted it twice but my husband LOVES the stuff. He likes spicy foods so I added twice the hot sauce and it had us sweating. Couldn't find file so it was omitted. We had shrimp on hand so I added that to the pot toward the end when the rice was cooking. My husband said it was a little soupy but the flavor was excellent. He's already looking forward to polishing off leftovers tomorrow. Definitely a recipe to keep.

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  • on May 14, 2009

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    We all loved it; and I was serving cajuns. It could be spicier, but that is easy enough to adjust on your own. It was easy and very, very tasty - not too tomato-y like some recipes I have had - really great flavor.

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  • on April 11, 2009

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    I have now made this twice--thefirst time was for my family and while my husband and mother in law were in love the kids thought it was too hot. Made an even bigger batch and took it to a family function and it was gone way too soon with many asking for more!! I added shrimp the second time, mostly because I found it on sale that week, and used kielbasa rather than the andouille and that small substitution cooled it down enough that everyone enjoyed it. Thank you for the great recipe! Will be making it again!!

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  • on March 22, 2009

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    After a long search for a great Jambalaya recipe, I found this one and was definately not dissappointed! Followed the recipe exactly and wouldn't change a thing. Had just the right amount of heat. I didn't have trouble finding file powder, as some others had, and it was pretty inexpensive at Walmart. This is definately a keeper. My husband is still raving about it and I fixed it two days ago!

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  • on March 08, 2009

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    I made this for my husband and me and it was fantastic! I used 1 can of Rotel tomatoes (diced tomatoes with green chilis and a small (8oz. can of tomato sauce because that was all I had on hand and I did not use the file powder and it was so good we ate it all in one sitting. It was just unbelievably good!

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  • on February 25, 2009

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    Very easy. I used tapatio because I didn't have anything else which did the trick.
    Family liked this so much they asked for more. Next time, I'll make more! :
    Also, we missed the shrimp so i'll do that next time too.

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  • on August 20, 2008

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    My family likes jambalaya, though I usually make the box dinner stuff. This recipe was full of flavor and had a nice heat to it. We used Srirachi sauce for the hot sauce because of its slow, flavorful, gradual heat. It was too hot for my 11-yr. old son so next time I will half the creole seasoning.

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