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I won a contest at work with this recipe, in the 'Best Overall' category. It takes a fair amount of prep time, but it is worth it - especially the chicken stock! My notes: add a can of diced tomatoes, save chicken stock to thin the 'sauce' and only combine with rice right before serving, or serve over rice. I will definitely be making this recipe again and again. *Note: It makes a LOT of jambalaya, so invite your family & friends over for the fun!
Authentic, right down to the parsley and thyme! Converted rice really is easier because if you don't handle long grain rice correctly, you end up with a gloppy mess. Thanks for a perfect recipe every time!
The base recipe was good, but I thought it was very bland. I added some Rotelle tomatoes with chiles, and lots of Creole seasoning to liven it up. Then it was wonderful!
When I got back from New Orleans, I was craving the jambalaya that I had at an amazing restaurant. THIS IS IT!!! Authenic, delicious, perfect.<br/>THANK YOU for sharing!!!
AMAZING! We were sick today and I needed to use what I had on had. I subed bacon fat for the ham and used chicken thighs instead of the ham. I had boxed chicken stock so I added the ingredients for cooking the chicken in the rice instead plus a small bay leaf. I used regular long grain not converted, my husband is from India and prefers basmati.
I added Tony's creole salt and my own Cajun seasoning at the end, and on each serving. For me, that made the dish. I was using local Slovenian sausage so I didn't get any of the seasoning for andouille. I can't wait to make this with andouille sausage!
Awesome Jambalaya, big hit at our Mardi Gras Party
Just like my grandma made! Traditional southern Jambalaya and very good recipe. Thanks for sharing!