This was just perfect! We didn't have any ham to put in it but I'd almost be afraid it would've made it too salty with the spice mix having salt in it already. We put it in a huge cast iron Dutch oven on a cookie sheet (because of the feet). Absolutely scrumptious, wouldn't change a thing! Thank you for sharing.

Soooo delicious! This is really easy to make, and easy to adjust if you don't have all the different meats on hand. Just make up the difference with a meat that you do have.

This was pretty good! Next time I don't think I will add as much rice though.

Greetings all! :-) Thank you for trying my recipe, and for your reviews. Some have commented on the rice being under cooked or mushy and I'd like to address that issue. Unfortunately, oven temperatures very dramatically and not everyone has the same type of cookware. For my old oven, and the very large enameled roaster pan I use, the rice did cook correctly. I recently purchased a new gas stove and nothing seems to cook the same (wish I had my old stove back...LOL). I find it now takes closer to 2 hours in my new oven. With this in mind, I suggest checking the rice more often during the baking time, and adjusting the cooking time and/or temperature to suit your oven and cookware. And if you cut the recipe amounts by half, please remember to adjust the cooking time too. Traditionally Jambalaya has more of a porridge consistency; therefore the rice will absorb most of the juices. If you prefer fluffy rice, surely you can cook the rice separately. If you like a soupy consistency, you can certainly use less rice.

This was bar none the best jambalaya I have ever had. I had people finding me in the crowd to ask "the one who made the jambalaya" for the recipe. MAKE THE CREOLE seasoning that is linked you will love it for so much more than this. Modifications: not much - I used fresh shrimp, and layed two red snapper filets on the top while cooking. I delicately turned my rice beneath the filets and when ready to serve, stirred the filets in & they broke up through out. It was divine! I read the reviews so I new that the rice took a long time. I don't have a professional oven, just let it keep cooking, don't panic -- you will not regret making this!! OUTSTANDING ON THE YUMM-O-METER!

I used one of those large All-Clad roasting pans and the cooking time required was over 2 hours! I followed the recipe perfectly, but everytime I checked the rice, it was still hard. Good idea for having it oven baked, but I had a hard time getting the rice to cook in a decent amount of time.

Used web site converter and changed servings from 16 to 8.Attempted on stove top on med heat for 25 minutes total, first 10 med(knob 5), last 15 low(knob 3). Added red bell pepper too; put cubed meat in uncooked so will have creole flavor when cooks with rice. Came out beautifully.Great recipe.Thanks!

I was really pleased with both how relatively easy this was to make and how well it turned out. I used shrimp, clams (shucked), chicken and kielbasa. Didn't omit any of the veggies, and used long grain brown rice instead of the white rice, but otherwise followed the recipe exactly. I felt like it was a little on the soupy side, so just cooked it longer than called for. I also wish it was a bit spicier which I'll just adjust next time by adding in some more spices or I'll use spicy sausage. Definitely worth making again though

Good recipe, but rather time intensive for a weekday meal. I'll save it for company next time. I scaled down the recipe to 8 servings and still had lots of leftovers from serving our family of 5.

I used four cans of chicken broth for this recipe, and it turned out perfect. I think next time I might cut the rice down to 3 cups, so the texture will be a bit more soupy. Instead of andouille sausage, I used someleftover grilled brats that I had stored in the freezer. What a wonderful taste! The seasonings were perfect. I will be making this for an upcoming dinner party that I will be hosting.

This is great...my family loves it. But I do cook the rice separately since my son and daughter in law are on a low carb diet.

We used instant rice. I think that was no-no because it cam out kinda mushy. Plus this recipe will feed a virtual army. We had to use 3 different pans. Next time I will be sure to cut the recipe in 3rds and use long grain rice. Very good though!

This is wonderful recipe. Not too spicy. I made it exactly as stated except I used 2 cups of rice instead of 4. I also put my jambalaya into 2 crock pots instead of in the oven. This recipe makes a huge batch.

I work in the foodservice industry and wanted to make a jambalaya for Fat Tuesday. Traditional recipes wouldn't work because I couldn't cook the volume of it I needed on the stovetop. When I found this baked version I was thrilled. I wasn't able to use the ham or the shrimp, so I doubled up on the chicken and the andouille. It was great! Because I was making it in big hotel pans, I ended up cooking it an extra 45 minutes, but that wasn't a big deal. Thanks for your help!

I loved that you can cook this in the oven like a casserole! It was good, but the downside is that it is rather mild and bland & pretty darn tomato-y even though I modified the receipe with more spice and less tomato, but it was good and my daughter ate her whole bowl. I'm going to make this again on Tuesday for a Mardi Gras party but I'll make additional changes. To test the recipe out today (before Tuesday's party) I cut the recipe in half and then modified it by using only 1 cup dry rice. I pre-cooked two skinless/boneless chicken breasts that I had cut into small cubes and I pre-cooked half of a smoked beef sausage sliced (draining both meats.) I added only one can (14.5 oz) chopped tomatoes instead of 28 oz whole tomatoes to my veggies, tomato paste mixture after it were done cooking and warmed the tomatoes through. I also added a 1/2 can of black beans (drained) at the same time I added the chopped tomatoes and wamred them through. (I had also added 1/2 red bell pepper to the 1/2 green bell pepper, 1/2 onion, 2 cloves garlic and the 2 stalks celery.) I added three drops of Dave's Insanity sauce to the tomato paste, but a shake or two of tobasco would be good too. I will add tobasco and maybe some ground dry red pepper flakes on Tuesday... something to give it a bit more spicey flavor. I didn't use ham, and didn't miss it. I added frozen, raw shrimp... a nice good medium size and they were good... I might add more shrimp next time. I layered everything int

I made this last night for a mardi gras party. It was wonderful. Not too spicy, but with a nice kick. Great for a group with varying spice tolerance. I followed the recipe exactly, with the exception of using raw shrimp. A keeper!

Oh my goodness. I am not sure if I did something wrong as I followed the recipe exactly but this was absolutely horrible. The one thing I did appreciate about the recipe is that for the Creole Seasoning they gave you another recipe on how to make it. I will definitely keep the Seasoning recipe but that is it.

Excellent!! Skipped the cayenne peppers. used creole recipe- very flavorable. This has now become one of my husband's favorites! Even my young kids ate it.

Very nice flavor, although we like things a little spicier (not HOT, but spicy) so I'll add more next time. I even used spicy andouille sauage too. My main complaint is that the rice became very mushy. This was my first jamablaya attempt, so maybe it's supposed to be like that. Next time, maybe I'll cook the rice separately. Oh- also, I put in ham, but I never actually tasted or noticed it. The chicken & shrimp way overpower it. My finacee said he loved the flavor, but not the texture.

I would concur with the 5 star rating this recipe has received. I made this last night for dinner in my new Le Creuset dutch oven and it worked perfectly. I had to cook an additional 30 minutes to let the rice finish cooking. I would recommend that you fully stir the jambalaya at the halfway point. The rice on the bottom was much softer than the top so I think if I had stirred it more effectively it would have cooked more evenly. Everyone loved it and I made it almost exactly as directed. The only change I made was adding raw shrimp (shelled and deveined) not cooked like the recipe suggested. I find that pre-cooked shellfish doesn't allow it to flavor the dish near as much. Great recipe and I will make this again. If you follow Weight Watchers this would be 8 pts per serving. Thanks for submitting this dish!