Louisiana Sausage Jambalaya

We cut down the sausage to 12 oz, added 2 large chicken breasts (cut into 1 inch pieces) and about 12 shrimp (put these in the last 5 minutes of cooking)... it turned out great. DH said it could use more heat, even though I doubled the cayenne... next time I may add 2 serrano chilis, or find another way to increase the heat... overall, really tasty!

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I cut the recipe in half as I didn't want 10 servings. I have to admit I substituted the sausage. I used bulk breakfast sausage, like Jimmy Deans but different brand. I also altered the method. I browned the sausage then added the veges. Because I had the fat from the sausage, I reduced the butter to 1 Tbsp. I also used a whole can of tomatoes, in spite of cutting the recipe in half, as others had commented that more liquid was required and didn't want to save 1/2 the can of tomatoes. I actually had to add liquid to about double the recipe amount to get the rice done and soft. It was a great tasting recipe, (I would have preferred it to be spicier) but I got no compliments, no doubt due to the fact it took too long to get done. I'm not saving this to my "favorites" folder, but it's worth a try if you want a substitute for the boxed stuff.

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I thought this was fantastic-my Dh said it was too spicy. I am enjoying the leftovers.

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I used this recipe for inspiration tonight. I didn't have green pepper or any other peppers so I left them out. I halved the recipe but did use a whole box of chicken stock and a quart of homemade tomatoes. I used chili pepper instead of cayenne. I added all but the rice to the crock pot and let cook for a few hours. The last hour I cooked long grain rice and then added to soak up some of the juice. The only other change I made was to add one cooked chicken breast and low fat turkey sausage.

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I needed a recipe for just sausage (no chicken or shrimp) and this one worked perfectly. I made double the amount and used a mix of Andouille chicken and Andouille pork, keeping one of each out to pan fry and use as garnish. The smell, since I used basmati rice, is unique and yumtastic.

Even without the thyme and using chili powder instead of cayenne, it's tasty. And you can make it using brown rice, but don't add more than 1/3 extra cup of chicken broth. I added 1/2 cup extra and am having to steam away the excess liquid.

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I love this recipe and make it quite often, at least once a month. It makes a ton of food for cheap and the leftovers are, in my opinion, better than the original dish. I do basically the same as the recipe, just up the serrano because I like the spice. So good, and so versatile if you're willing to play around.

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LOVED THIS!!! Thank you so much for posting - just what I was looking for today. Wanted to use up a lb. of chicken andouille sausage - and thought rice / cajun and found this recipe. Perfect! I altered the proportions of the recipe and am writing it here - cause it was perfect for us and I'll be making this many times again! Cut the recipe to 5 servings...followed the spices but then : used 1 lb box brown rice - probably darn near 48 oz. chicken broth...whole can of crushed tomatoes, used one small onion, one leek, 3 green onions, 3 large garlic cloves, 1/2 of large green pepper, 2 celery stalks, a bit of dehydrated jalapeno (didn't have fresh chiles) - a bit of butter and a bit of spicy olive oil. This cooked on the stove a long time - maybe 1.5 - 2 hours... and I think the brown rice was what took the time and soaked up all of the chicken broth.... In these proportions, the spiciness was perfect for us. I'll be making this many many more times - as I have a bunch of the chicken sausage in the freezer! YUUMMMO. Thanks!

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I cut down on the butter and added a little olive oil. This was by far the best jambalaya recipe I have ever had!! Highly recommend trying it!

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This is an awesome recipe!! I cut it down to 5 servings and felt that it was a lot more than 5 servings, which means plenty of leftovers. I did 1/2 of a serrano pepper, only 1/8 tsp of cayenne pepper and the full amount for 5 servings for the creole seasoning. I thought it was just a little too spicy for us so I think next time I'll use 1/4 of a serrano pepper and completely leave out the cayenne. I had to add some water to it as it was cooking and I used a full can of tomatoes with their juice. Other than that, I followed the recipe exactly, using smoked sausage. Very good and easy!!! Thanks for a great tasting recipe :)

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This was delicious! We used a little more sausage, and leftover turkey and turkey stock instead of chicken. Great way to repurpose those thanksgiving leftovers! (Left out the tomatoes due to dietary restrictions)

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I grew up eating cajun food/jambalaya! This is a great recipe and has become a family favorite. I make it as the recipe states and it makes a ton!!

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This is simple and scrumptious! I had to modify a bit as I didn't have serrano chili or green pepper so I used canned chilis and red pepper. We love the heat so I used a bit more cayenne and some crushed red chili pepers. The smell as it was cooking was intoxifying! Thanks for the great recipe!

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I made a half recipe of this, which made a lot. I used hot Louisiana sausage, so I cut down a bit on the cayenne pepper. I didn't have any celery, and I wanted more vegetables in the jambalaya, so I added a 16 ounce bag of frozen mixed vegetables when I added the rice. I know that's not traditional in a jambalaya, but it was really good.

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This will be my new jambalaya recipe. I used the box stuff before and this was so much better, and I felt a little better about feeding it to my family. I did not have a green pepper so I left it out and I used a can of diced tomatoes with green chilis, so I left out the serrano pepper, and it was plenty spicy. I also used smoked sausage. Thanks for a great recipe!

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Great Jambalaya I amost mad a diffrent on but I am glad I made this one. Next time I will use smoked sausage and not andoullie just because the andoullie was to spicy.

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The other reviews are right! This is an awesome Jambalaya recipe. Nice and spicy!! I added diced chicken to mine. Very yummy. Thanks for sharing.

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This was excellent and authentic jambalaya. As good as the Gumbo Shop, a wonderful little restaurant in the French Quarter. We go to New Orleans often and this recipe outshined many of the jamabalayas we have had there. We don't use a lot of butter in our house, so the 1/2 cup did seem a little too buttery in flavor for us. I think next time I will use half butter and half oil. I did leave out the Cayenne, because I felt it would be too spicy for our children using the pepper AND the cayenne. A real keeper! Thanks!

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Cooked this last night. I added two chicken breast and four bratwurst b/c that was all I had, everything else was the same. My dh loved it and so did I. Boy were we sweating while eating this, it was spicy but really good. Thanks Grace Lynn!

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This is an excellent dish. I had to alter it a bit to suit our tastes and what I had on hand, but not in any major ways. I subbed a yellow pepper for the red and left out the thyme. I also reduced the cayenne to 1/8 tsp. I did not have any creole seasoning, so I used cajun. Even my picky 15 year old loved this. It is very easy to make and has tons of flavour. Thanks for the recipe.

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