so far i have made this dish 3 times in the past month or so. the first time i made it, the rice wasn't cooked all the way AND it was mushy at the same time BUT the flavor was there!!!!! so the next time i tried using minute rice. i followed the directions as is but left the rice to add last and voila!! it was perfect!! soo good. i also added leftover chicken i had in the fridge so i recommend that too. i also don't like too much heat and so i left out 1/2 the seeds from the serano. so you can try that too if you're like me. overall, awesome flavor and it's definitly a keeper recipe. thanks for sharing!!!
I halved the recipe and used the exact ingredients. It has good spice, so if you can't stand the heat you might want to back off the pepper. My husband loved it. I don't recall him ever saying "this is REALLY" good. He actually got up and put what was left in a tupperware container. That was definitely a first and we've been married 25 yrs. This is a keeper.
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!
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.
Jambalaya doesn't need to be hot, so I omit the cayenne, but this is my go-to recipe otherwise.
This was fantastic! I also halved the recipe. I used the whole can of diced tomatoes, since I didn't want to save half the can. I couldn't find the Serrano pepper at the store, and didn't want to buy a whole thing of cayenne pepper since I don't ever use it. Instead I added some Chipotle flavored Tabasco and it spiced it up nicely. Definitely a keeper and will make it over and over!
Oh so good. I followed your recipe exactly, except added more meat. We used the sausage, but added some shrimp too! We really liked this ALOT! We all thought it had a nice heat, not too overpowering, my ten year old could handle it. Thank you so much for sharing this with us, we really liked this.
This recipe is amazing. I make it at least once a month and have been for the past few years. The leftovers are just as good as, if not better than, the freshly made jambalaya. I make it exactly as the recipe states but do add an extra cup or so of chicken broth to thin it out (personal preference). Definitely a five-star recipe. Thanks Grace Lynn!
I thought this was fantastic-my Dh said it was too spicy. I am enjoying the leftovers.
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.