Jambalaya

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Most Helpful Positive Review

Oct 23, 2006

My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begging me to make it again!

—AVARNEY

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Most Helpful Critical Review

Dec 14, 2010

My rice never fuller cooked, I kept adding broth but the rice is still crunchy. The flavor was great, but I think this recipe needs adjustment, I should have gone with my gut and cooked the rice on its own.

—hothilary36

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401 Ratings

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Aug 08, 2006

Excellent!! Just used olive oil, kielbasa, no file powder, and added some shrimp during the last 7 minutes. Since I added the shrimp, I used a full 28 oz can of crushed tomatoes. Also seasoned with some thyme and fresh basil. Cooked rice separately, so skipped on the broth.

—CINDY18LOU

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Dec 27, 2003

Excellent! All I had on hand was Italian sausage and it was wonderful. I did need to add another can of tomatoes as there wasn't enough liquid for the rice to cook. Family loved it!

—LINDA MCLEAN

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Jul 18, 2004

This was very similar to my usual recipe I use for jambalaya. I have never used file powder and every batch turns out great. File is a thickening agent. Made a lot. Used Emeril's Kicked Up Smoked Sausage, which is pretty spicy. Also, I like cooking my rice separately and then incorporating into the jambalaya. You can do it either way -- I just like the texture of the rice better when cooking separately.

—JDVMD

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Oct 13, 2009

Easy to make and Yuuummmmy. I use to own a Cajun restaurant and this is as good as anything we use to make, but a lot easier.

—Johnchandler

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Feb 21, 2007

This is an excellent Jambalaya recipe. I followed it to a tee, except a I added more spice than I should have. I like spicy foods, but I am a bit nervous to serve it tomorrow to my guests. The previous poster left great advice to go easy on the spices. File powder can be found in the baking aisle and is pronounced fee-lay (according to my grocer) Enjoy!!!!!!!!!!!

—Kris

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Nov 07, 2005

Mmmm, mmmm! Very filling and delicious!! I made this for a French-themed banquet at my high school and it was a hit! The peanut oil was unneccessary because the sausages released plenty of fat. I eliminated the file powder (did not have) and hot sauce, and it was plenty spicy! Try adding thyme, basil and oregano. Thanks for a great recipe.

—HANNAH22

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Nutrition

Calories
459 kcal
23%

Carbohydrates
42 g
14%

Cholesterol
71 mg
24%

Fat
19.6 g
30%

Fiber
3 g
12%

Protein
27.7 g
55%

Sodium
1233 mg
49%

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

Nutritional Information

Jambalaya

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 459
** Calories from Fat: 176

% Daily Value *
** Total Fat 19.6g 30 %
** Saturated Fat 5.7g 29 %
** Cholesterol 71mg 24 %
** Sodium 1233mg 49 %
** Potassium 666mg 19 %
** Total Carbohydrates 42g 14 %
** Dietary Fiber 3g 12 %
** Protein 27.7g 55 %
** Sugars 1.6g
** Vitamin A 16 %
** Vitamin C 34 %
** Calcium 8 %
** Iron 40 %
** Thiamin 245 %
** Niacin 135 %
** Vitamin B6 47 %
** Magnesium 21 %
** Folate 63 %

* 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.