Jambalaya II

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Most Helpful Positive Review

Oct 15, 2003

Awesome recipe. Took more time than indicated on recipe though. Give yourself a good hour and a half once you start putting it all together. Used chicken breasts and boiled them alone. Used italian sausage, baking it in the oven at 325 degrees for about 45 minutes. Did cook the chicken and sausage the day before and refrigerated as suggested. Added 1/2 pound of fresh, pre-cooked shrimp with the meat. Flavor is mild enough that there is a kick but won't send you running for the water. If you like your food hot I would add more spices.

—MURPHI1216

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Most Helpful Critical Review

Sep 27, 2010

My result tasted ok, but it didn't have that jambalaya taste I was hoping for so I am not giving this a high rating. It tasted more like some other kind of stew. Also took a bit longer than expected to prepare and was better with added salt and extra spices. Will probably not make this again as I am wanting to make jambalaya!

—Kendall

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218 Ratings

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Mar 10, 2003

This recipe is unbelievable!!! I make it for my husband & usually within a day or two he has completely polished it off (by himself!!!). The only suggestion I can offer is to make this a little easier and faster, I've never stewed the chicken. I will just take cooked chicken breasts & combine everything at once.

—BRUZER

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Jan 04, 2004

Add a pound of shrimp to this the last five minutes and it rocks.

—ANGELAADS

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Sep 20, 2003

Absolutely delicious! I've always loved jambalaya, but never thought it could be so easy to make. Now I make it on a regular basis, my husband and I enjoy it very much. Since neither of us like sausage I use raw deveined shrimp, and toss them in during the rice cooking stage.

—LILLYBETH

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Feb 28, 2003

This is a winner. It took me about 1 1/2 hours from start to finish. I used chicken breast, Eckridge beef smoked sausage, and added shrimp at the end. I had only tomato sauce rather than paste and it worked out just fine. I also used about a cup and a half of rice and increased the stock accordingly. I don't think you can mess this one up - just stick with the basic recipe and add or delete spices as you like. I added salt and pepper and a few shakes of creole seasoning. I'll be making this again for sure. Thanks for the recipe!

—TexasBecky

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Nov 12, 2003

This is the PERFECT for someone who hasn't cooked cajun food before. It provides an excelent Jambalaya base which stands on its own very well. Also, and perhapse more importantly, it gives you a nice general recipie to build off of and create your own dishes with whatever's around. Tons of fun!

—OGAPO

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Nov 01, 2003

I cook a lot of different types of Jambalaya (vegetarian, spicy, pasta, etc.) and this is a very good recipe. I used chicken cutlets; browned them (on both sides with a little bit of the spices from the recipe), cut them into chunks, and added them for the last 15-25 minutes of cooking.

—CHACHAHONEY

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Nutrition

Calories
556 kcal
28%

Carbohydrates
35.3 g
11%

Cholesterol
101 mg
34%

Fat
28.7 g
44%

Fiber
3.3 g
13%

Protein
37 g
74%

Sodium
1254 mg
50%

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

Nutritional Information

Jambalaya II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 556
Calories from Fat: 258

% Daily Value *
Total Fat 28.7g 44 %
Saturated Fat 9.4g 47 %
Cholesterol 101mg 34 %
Sodium 1254mg 50 %
Potassium 844mg 24 %
Total Carbohydrates 35.3g 11 %
Dietary Fiber 3.3g 13 %
Protein 37g 74 %
** Sugars 9.2g
Vitamin A 37 %
Vitamin C 82 %
Calcium 12 %
Iron 58 %
** Thiamin 63 %
** Niacin 119 %
** Vitamin B6 43 %
** Magnesium 19 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.