I agree with Chato on cooking the rice separately and shrimp needing more time to cook. I used a cup of white, uncooked rice instead of brown, and cooked it separately on its own. That way you only need to add a cup to cup and a half of chicken stock to the jambalaya (I used chicken broth). I also let the shrimp cook with the rest of ingredients for 10 minutes rather than 5, that way the texture of the shrimp feels more done. I scoop the rice in a bowl and top it with the jambalaya for each serving portion. I find that if I add all the rice to entire jambalaya pot, it get's too mushy when you re-heat left overs. I also added about half a can of corn, and it added a nice flavor and texture. Other than that, great dish and just the right amount of spices.
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I agree with Chato on cooking the rice separately and shrimp needing more time to cook. I used...