6 Reviews

This was *beautiful*. I made a few changes: instead of cayenne, I used 2 teaspoons of Cajun Spice Mix (leaving out the salt and black pepper from that recipe). I substituted thawed frozen prawns for chicken, just throwing them in with the parsley at the end. I also added a 400g tin of drained diced tomatoes and doubled the garlic. Cook time for me was a full 45 minutes, and to be honest, it really could have done with another 10 minutes but I just couldn't wait that long. I would normally choose cilantro over parsley but in this case I was glad I went with parsley, as it complimented the cajun flavours really well. By the way, I also found this recipe on the USA Rice Federation website. Thanks for posting!

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Gingernut February 24, 2007

This is a winner! Even my daughter love it! I omit the sausage and use more chicken instead. And I add a cup of frozen cut okras as well! Delicious!!

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gildajohnson20 November 18, 2015

I'm about to try this recipe but its clearly NOT sodium free...between the sausage and chicken broth there is no way. But I am going to give it a try n perhaps tweak it a little bit. But thanks for the great starting point!

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sexyli69.le March 25, 2015

Used wild rice instead of brown as I prefer that - otherwise followed the directions. What a fantastic meal - chicken is mild and the chorizo is spicy, and I have to admit I put in more cayanne and jalopeno as I love a spicy dish. No leftovers for this one, so guests loved it too! Thanks for sharing.

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kolibri July 17, 2005
Brown Rice Jambalaya