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.
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