Excellent! Flavors are complex and interesting. Best I've tasted. A lot of ingredients, and some preparation, but it does freeze well, so make a double batch and freeze. Servings are GENEROUS - a double recipe gave me 3 meals for 4, plus a couple of lunches.
I made this last night, DH and I both enjoyed it very much. I too have been searching for a Jambalaya recipe. So I actually used your recipe as a base and intermixed it with two other Jambalaya recipes. First I cooked my shrimp in a liquid of 6 cups water and 4 Knorr shrimp flavored bouillon cubes. Cool shrimp and peel, putting the shrimp shells into the broth, boil down till reduced to 4 cups, save. In a 5 quart cast iron Dutch oven I added oil and browned Andlouille, removed and added chicken, boneless,skinless, cut in to cubes and browned. Remove chicken and add to pot onion, 1 cup of diced celery and 1 cup of diced green pepper, I also increased the garlic to a heaping tablespoon, minced fine. At that point I added the seasoniing increasing the thyme as you suggested. Mixed pot up well, added the rice mixed again and let it saute a minute and then added the tomatoes, again adding about a half a can more and approx half a can of tomatoe paste. I strained the broth as you suggested and added that to the pot along with the browned Andouille. Brought it up to a boil, put a lid on, reduce to a simmer and cooked approx 20 minutes. Then I mixed in the shrimp, chicken and 1/4 cup minced parsley. Finally chopped scallions garnished our bowls. Delicious! Made a huge pot, planning to freeze and when reheated will add some oysters and their liquor for a truly New Orleans experience. Thanks again for the inspiration. Leslie
This was very tasty, but DH and I did not care for the texture after freezing, especially the andouille. Might try it again without freezing. Thank you, GinnyP.