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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!

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BluEyeDiva June 05, 2008

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!

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kit in NO February 16, 2007

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!

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Kathy T. March 23, 2014

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!!!

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ninzin January 24, 2014

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!

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Rani.Samy August 11, 2012

Awesome Jambalaya, big hit at our Mardi Gras Party

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eddemasi March 13, 2010

Just like my grandma made! Traditional southern Jambalaya and very good recipe. Thanks for sharing!

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Sherrybeth May 11, 2006
Jambalaya (Authentic)