Recipe by Campbell's Kitchen
"A classic New Orleans jambalaya recipe that will make for a pleasing dinner!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
Homemade pancakes are so easy to make, and nothing tastes better.
Try one of our dozens of ways to make delicious fresh guacamole.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Try this authentic taste of the Bayou--made quick and easy in your slow cooker.
See how to make this simple Cajun classic.
See how simple it is to make rich and hearty Creole jambalaya.