Cindy's Jambalaya Recipe - Allrecipes.com
Cindy's Jambalaya Recipe
  • READY IN ABOUT hrs

Cindy's Jambalaya

Recipe by  

"This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2010

I would like one thing. Saute the rice till it turns white. then add wet stuff. THis will make the rice grain for grain. I am from New Orleans and this is how i was taught. Other wise. Right on.

 
Most Helpful Critical Review
Nov 05, 2010

this was ok. not a lot of flavor came through and i even put extra seasoning in. i will keep looking for a jambalaya recipe.

 
Apr 23, 2010

I can't believe I've been published again! This really is a fantastic recipe for such an easy one! Like I said in the little blurb, you can add just about anything you want, even leftover rotisserie chicken. It will be the best meal you've ever made!!!

 
May 10, 2010

This is a great recipe missing only the main ingredient, Sliced OKRA. Needs at least a cup of okra, medium pods slice about 1/4 in thick. Still it is so good I will give 5 stars

 
Sep 09, 2011

I had some challenges for our dinner tonight. I’m in Naples now but I’m going home in another day, so I wanted to come up with something using ingredients I already had. I didn’t want to go to the store for MORE stuff, nor did I want anything wasted. Also, I’ve got limitations, because of Hubs’ sensitive innards, with heat and spice, both of which I generally have to eliminate. With a little research it became apparent that jambalaya, which I’ve never had before, was the way to go. I came across a lot of good recipes for it, but none so simple, so straightforward, so uncomplicated, as Cindy’s. Some reviewers commented her recipe was a little weak on spice – first, that’s a GOOD thing for Hubs' innards and, second, that’s easy enough to fix, right? If you want more spice, add more spice! I decided on this recipe but knew I would make a couple of small changes – I would cook the rice separately, only because I make every attempt to limit the amount of starch I consume. And I used fresh, chopped, red-ripe tomatoes instead of canned. This was, in a word, delicious. Hubs, SO stingy with 5-star ratings, gave this an immediate 5. Weak spice? Maybe a little – but Hubs just sprinkled a little extra Zatarain’s Creole Seasoning on his serving to his liking. I thought it was just right. When you’ve got great flavor, you don’t need to drown a dish in spices and/or “heat.” Except for family favorites I don’t often make the same dish twice. This one will be an exception.

 
May 04, 2010

I made 1 change to this. I used Quinoa instead of Rice. I also added some chicken. This was GREAT! I will be making this again. Thanks Cindy

 
May 06, 2010

I really enjoyed this jambalaya. I used converted white rice like Uncle Bens. Converted rice holds it's shape and texture in rice recipes and casseroles. Bighunk

 
May 03, 2010

Great and easy! I looked at several other jambalaya recipes from this site but chose this one because it had the fewest steps....no taking meat out and putting it back in. I used a ginger chicken broth I had leftover from making chicken salad the other day, and it added a nice layer to the jambalaya (the ginger was very subtle). I meant to add a bit of chicken base to the broth since it was homemade and unseasoned, but I forgot so had to add more salt to the finished product than I would have liked. I will definitely make again using a well seasoned broth next time.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 938 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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