Recipe by Cindy Shivers
"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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smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
chopped green bell pepper
salt to taste
Cajun seasoning, or to taste
uncooked white rice
1 (14.5 ounce) can
diced tomatoes with juice
dried thyme leaves
peeled and deveined medium shrimp (30-40 per pound)
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.
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.
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!!!
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
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.
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
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 284
** Calories from Fat: 104
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