I would have rated this a 5 star recipe if not for the issue with the rice being mushy on the bottom and undercooked in some parts. I wish I read all the reviews first, but I spent almost 4 hours baby sitting this jambalaya. I set 2 timers, one for 90 minutes which the recipe called for, and then one for 45 minutes so I could stir it halfway during the cooking time. I did that, but after the hour and a half, a lot of the grains were still hard. I thought I did something wrong and started reading more reviews while I was still baking the jambalaya. I kept stirring it and checking it every 10-15 minutes until most of the rice was completely done, but I have to say, it is not easy to stir such a large amount of rice. My arm got tired, and I did use the entire 16 serving portion because it too, was for a potluck. I was so tired when I was done, but the bad part of it is, the shrimp got so chewy, because I used cooked frozen, as the recipe called for, and the chicken was in shreds because of the long cooking time, so I threw the entire thing away except for a small bowl, for comparison. The next day, I did as many reviewers suggested, cooked it on the stove. It worked, but this time, I halved the recipe and used raw shrimp. The reason I still gave this 4 stars was the flavor was outstanding. It was soo good and I got rave reviews at the party. I cooked it in an old Lodge dutch oven with the handle and just brought it to the party like that. It looked rustic and hearty.
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