Best Jambalaya Recipe

Outstanding!! I made some modifications by using olive oil, kielbasa, skipping the file powder, and incorporating shrimp in the last 7 minutes. To accommodate the shrimp, I increased the crushed tomatoes to a full 28 oz can. Additionally, I seasoned it with thyme and fresh basil. I cooked the rice separately, so I omitted the broth.

I followed the recipe almost exactly, just added extra spices and used a full 28oz can of crushed tomatoes to avoid waste. Following another reviewer's advice, I cooked it on very low heat (setting 1 on my GE gas range), covered, for 25 minutes without stirring. There was still some liquid left, so I cooked it for an additional 10 minutes, then stirred, and let it sit off the heat for 20 minutes... and the rice turned out perfectly!

I thoroughly enjoyed this recipe! While not entirely authentic New Orleans style, it came pretty close and was much simpler to make than a traditional recipe. I skipped the chicken and opted for shrimp in the final 7 minutes of cooking. The dish turned out quite spicy, which I personally enjoyed, but it might be a bit too much for some. Pairing it with French bread really tied everything together. Overall, it was incredibly easy to prepare.

Rewritten review: I absolutely love this recipe! My family isn't a fan of peppers and onions, so I tend to make this dish just for myself when they're away, and it lasts me a whole week! I like to add a red bell pepper for some extra color. Instead of mixing the rice into the jambalaya, I prefer to serve it on a bed of rice. To achieve this, I skip the chicken broth and opt for a 24 oz. can of crushed tomatoes along with an extra 12 oz. can of diced tomatoes with green chilis. Without the broth, the dish has a bit more heat, so if you're not a fan of spice, it's best to reduce the amount of seasoning. Overall, a fantastic recipe!

Fantastic recipe! I adore the flavor. I threw in some shrimp halfway through cooking the rice. This dish has become a new favorite of mine.

I have prepared this recipe numerous times and find it quite simple to make. Instead of using traditional Italian tomatoes, I opt for Muir Glen brand crushed fire-roasted tomatoes, which impart a unique and flavorful twist to the dish. Adding a pound of shrimp in the final 7 minutes of cooking, as suggested by another reviewer, enhances the overall experience. A memorable occasion was when I prepared a slightly modified version of this dish for Hurricane Katrina refugees at my church in Austin, TX. Accompanied by fresh cornbread, my two sons and I cooked up a large batch to serve approximately 30 people. Despite my concerns about meeting their New Orleans culinary expectations, the pot returned empty, and the guests thoroughly enjoyed the meal.

Delicious! The Jambalaya turned out great. I made a couple of adjustments by using chicken thighs and adding a tablespoon of finely minced serrano pepper for an extra kick. I also opted for a no-salt Cajun seasoning. The only issue I encountered was that the rice started sticking to the bottom of the pan while simmering, so I suggest giving it a few stirs throughout the cooking process.

I absolutely adore jambalaya. I prepared it for my nephews and nieces as a special birthday dinner for my nephew. I plan on making this dish frequently throughout the winter.

The dish was absolutely delicious! I added some pre-cooked shrimp and turned off the burner. It truly was amazing!

I have made this recipe multiple times. Occasionally, I like to toss in shrimp or crawfish. The result is fantastic! I always find that I never have enough for leftovers.

This Jambalaya is absolutely amazing! I followed the recipe exactly, with the only addition of a pound of shrimp at the end. I will definitely be making this again!