Recipe by Ernest D. Green
"My dad's Southern recipe."
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chopped green bell pepper
andouille sausage, sliced
1 1/2 pounds
skinless, boneless chicken meat, cut into bite-size pieces
uncooked medium grain white rice
chopped green onions
There isn't much to add to this dish. It's spicy & easy to make. The only things I did different were: 1)didn't measure the onions/green peppers 2)used about 1/4 a white onion, 1/2 a red onion, and 3/4 of a large pepper. 3) used a local, southern spicy, packaged sausage 4)used 2 boil-in-bag brown rice, cooked seperately and added with 1 1/2 cups water at the end. 4) excluded the green onion(didn't have) and served. I tip my hat to you. This is the best jambalaya I've had; Beats any restaurant.
Having a Cajun grandmother, I love Cajun food. This is a really good recipe. It reminds me of weekends at Grandma's house. Thanks Ernest!
Very good recipe. Very simple to make.
This is really good! I make it just as the recipe states, except I use chorizo sausage. I'm actually making it for the second time tonight.
I made this a couple of nights ago...it was amazing! I used Red Bell Pepper (cuz I like them better) and I used shrimp (no chicken...its a texture thing). My boyfriend and I both loved it! I am ready for it again! Thanks for the wonderful recipe!
I love this recipe! I have grown up eating and making jambalaya and I like getting away from the same old tomato base variety. My only twist to this recipe is after browning rice I throw everything into my rice cooker and let it finish the job.
Fantastic and Easy to Make!
Only changes made was that I used whole grain rice and served with spinach, which I mixed into my dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 189
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