Recipe by Campbell's Kitchen
"A classic New Orleans jambalaya recipe that will make for a pleasing dinner!"
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Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
green pepper, diced
2 large stalks
1 (14.5 ounce) can
skinless, boneless chicken thigh, cut into cubes
(uncooked) regular long-grain white rice
fresh medium shrimp, shelled and deveined
This was a fairly good recipe. It was easy to make and tasted great. It needs a little bit more spice for me so I added some Tabasco to it and it was great.
I thought I was being smart by putting some brown rice in so it would take longer to cook. It made absolutely NO difference. Made as the recipe states, this is a mushy mess. Don't even attempt it unless you cook the rice separately and add it at the very end.
I am SO disappointed that I didn't realize this first -- I could swear that I've made this mistake before. NEVER AGAIN.
note: to be totally fair, my family really liked the TASTE of this recipe. My 2 year old ate 3 helpings, plus leftovers the next day. BUT I would NEVER remake this recipe as written.
5stars on taste
3stars on the prep procedure.
Another reviewer was right; definitely cook the rice separately or add it later on.
Cause the rice comes out mushy if you follow the directions.
It tastes great though;the only improvisation I performed was some "BAM!!"
Great recipe-- I ended up adding a few dashes of hot sauce and cooking the rice separately, and it turned out wonderfully.
The recipe might have also been better with only one can of chicken broth.
I made this last night and it tastes awesome. The only thing I did differently was cook the rice seperately. But otherthan that It was a really easy and delicious recipe.
I doctored this recipe based on the reviews. I added a can of Rotel tomatoes in additional to the regular can of tomatoes - that gave it much more spice. I also cooked the rice separately in a rice cooker which keeps the rice warm for hours until ready to use & added it in before serving. If cooking rice separately I'd reduce the chicken stock. I also used boneless chicken breasts & cooked on low for 5 hours. I will make this again, but will reduce the stock since I added a can of tomatoes and I will add a capful of liquid smoke to give it more of a roux flavor. My family loved this!
The taste was very good, but it got extremely mushy! I left it in for about7 hrs on low, but I probably should have stopped it at 4 hrs because I think it must've been ready then. After 7 the rice had almost disintegrated! It was more like a rice-tomato paste thing than actually seeming like rice. But like I said, the flavor was good. I would make it again, knowing to cook it a lot less long.
This recipe was very good, but definitely COOK THE RICE SEPARATELY. I didn't read that advice until it was too late, and the rice was mushy. Too mushy, but the flavor was great. I didn't add shrimp, and I only had Montreal Steak Seasoning, so that's what I used. I will make again, but won't add the rice at the same time. We had biscuits, and corn on the cob, and banana splits for dessert. I made this with things I had on-hand, so it was cheap to make, and very filling.
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