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"I make this dish for our annual Superbowl party because it feeds so many people. It leaves my mouth watering for it the rest of the year!" Kecia McCaffrey, South Dennis, MA
Nutritional Facts 1 cup equals 288 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 1,185 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.
Originally published as Big-Batch Jambalaya in Taste of Home February/March 2010, p75
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 04, 2013 by LOHMANN7
Thanks to the advice of the other raters, I reduced the amount of rice to 1 cup and the mustard (I used Grey Poupon) to 1/4 c. Very good! If you like your jambalaya a bit soupier, you'll need more tomatoes or broth. Perfect for cold Minnesota nights!
Reviewed on Mar. 21, 2012 by pamdevone
I also reduced the amount of Dijon mustard and I really liked this dish, it was really hearty.
Reviewed on Feb. 18, 2012 by 50suellen
I have made this several times and it never disappoints!
Reviewed on Jan. 31, 2012 by Italy04
This is a great jambalaya recipe. I also will use less rice next time as it absorbed all the liquid and was not soupy enough. However the flavors are great. Tip: I used a creole mustard instead of regular old dijon and it was outstanding. Added so much flavor and didn't overpower the dish
Reviewed on Sep. 22, 2011 by tptaylor13
It doesn't look like the picture, but it tastes great! My family loves it.
Reviewed on Sep. 05, 2011 by KrisRN
There's too much Dijon mustard in this recipe. We threw out the whole batch because it was too overpowering and I couldn't add enough stuff to lessen the taste of it.
Reviewed on Oct. 20, 2010 by veri_keri
I have never written a review before...for anything! But I am compelled to here, b/c I LOVE this recipe! I would consider this restaurant quality, but you know exactly what you're getting. I add fish (any flaky white fish, cod or haddock are perfect) and omit the rice all together. Just serve it on the side and those who want can add it. I used grey poupon for the dijon. It gave it a nice subtle flavor. (I did eyeball the amount. probably used between 1/2 and 3/4 cup). I made this for my sister who doesn't eat red meat, so I used chicken broth, apple chicken sausage and turkey kielbasa. The longer it sits, the better it gets. Can't thank TOH enough for this recipe. I knew I couldn't go wrong when I saw the cook was from South Dennis, MA. This has become a weekly meal for my family.
Reviewed on Aug. 26, 2010 by Groovie72
I really liked this recipe, however I would make a couple of changes. I would reduce the mustard to 1/2 cup and I think I would only put 1 cup of the rice in. I used the full 2 tsp of cayenne because I like spicy food, but it was pushing the limit of what my husband will endure. Next time I think I would cut that by half as well. Overall, it was a very flavorful dish and we enjoyed it.
Reviewed on Feb. 15, 2010 by bugdia
My family loved this interesting concoction. It reminded us of another favorite, red beans and rice. Heart, satisfying. I opted to use 1t. cayenne and 1/4 c. dijon mustard, and 1 c of rice. It was spicy but not overbearing.
Reviewed on Jan. 24, 2010 by rweidman
Thought it was great. The whole family loved it. Note: Used only 1/2 Teaspoon of cayenne pepper.
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