Cajun Chicken Jambalaya

From: Irish Rose

On Jun 4, 2009

We really enjoyed your jambalaya recipe. It was easy and the flavors were wonderful. I used the breast meat from a rotissarie chicken that I had just purchased and added some smoked sausage to your recipe. I also used basmati rice and your ratio of broth to rice was on the money. This is definitely a dish that I will be using in the future. Thanks so much for sharing this one.

From: Are-Oh-Be-Why-In

On Apr 21, 2009

I looked at SEVERAL different recipes and combined aspects of each (they were all extremely similar, just slightly different measurements). I'm choosing to review this recipe, only, because I used this spice mix and in my opinion, it MADE this dish!! From my "research," it appears that two pounds of meat is ideal with 1 cup of rice. The meats tended to vary...all chicken; all shrimp; half chicken, half shrimp; half chicken, half andouille sausage; etc. I chose the half chicken, half shrimp option and my boyfriend and I both LOVED it. (From experience, though, each will be amazing!) I used 1 medium yellow onion, 3 cloves garlic, 2 stalks of celery, and 1 large bell pepper...all of which came out to be more veggies than specified in this recipe. I also used a can of diced (rather than whole) tomatoes and 2 cups of chicken broth. The spices I left as specified, although I did throw in a bit more Tony's at the end (I used Tony Chachere's creole seasoning for my "cajun spices"). The thyme was absolutely PERFECT in this recipe! I sauteed my meats with the veggies. In the future, I'll use brown rice (just our preference for health reasons), so I'll probably end up cooking it separately and then stirring everything together at the end (which is what my mom always did anyway...) Anyway, thanks a ton for the recipe - it TOTALLY hit the spot last night! I've been craving some good cajun cooking! I'm excited to make extra for the freezer (before the rice is mixed in).

From: KITTENCAL

On Dec 19, 2004

Your so right Miss Annie, we sure did like this one! I doubled the recipe and used long grain converted rice (Uncle Ben's) and increased the garlic amout to 2 tbsp. Great combo of seasonings too, and very easy to throw together. I baked mine in the oven instead of the stove top. This will go into my favorites, it is definately a keeper. Thanks Miss Annie for sharing another winner, we loved it!....Kitten

From: ratherbeswimmin'

On Dec 23, 2003

Hey Miss Annie, we loved your jambalaya. Very good mixture of spicy seasonings. Easy preparation and something I would like to make again only next time I will double the recipe so we will have left-overs. Thanks and Merry Christmas/Happy New Year to you and your family.