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“A tour guide in New Orleans gave me this recipe. It’s so easy to prepare. The deliciously authentic Cajun flavors make it one of my favorite recipes.” —Donna Lamano, Olathe, Kansas
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1-1/3 cups equals 556 calories, 25 g fat (13 g saturated fat), 184 mg cholesterol, 1,345 mg sodium, 57 g carbohydrate, 2 g fiber, 27 g protein.
Originally published as Captain Russell's Jambalaya in Simple & Delicious February/March 2011, p14
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 03, 2013 by asselin_jules
AMAZING! It was so easy to make and didn't take long to cook therefore something I could cook any night of the week. Only substitution was I used mild italian sausage instead of andouille and a dash of red pepper flakes instead of the hot sauce.
AMAZING! It was so easy to make and didn't take long to cook therefore something I could cook any night of the week. Only substitution was I used mild italian sausage and a dash of red pepper flakes instead of the hot sauce.
Reviewed on Oct. 25, 2012 by dordor363
I made this according to the recipe. It was very good. The whole family liked it. I did add some extra broth after the first 45 minutes and I would probably add even a bit more next time. I would also up the meat. Definitely do the whole pound of sausage and perhaps add some chicken. Definitely a do over!
Reviewed on Mar. 15, 2012 by margo1976
I made this just like the recipe with no substitutions. It is absolutely amazing. I have never had Jambalaya before but thought this was so good that I could almost picture myself eating in New Orleans.
Reviewed on Mar. 09, 2012 by mcrain
Super easy and super yummy. Not a big fan of shrimp so I substitute chicken instead. =)
Reviewed on Mar. 01, 2012 by vaughnlulu
I took out the sausage and doubled the shrimp it is SO good! This recipe was a keeper
Reviewed on Oct. 19, 2011 by tania511
I never comment on these things, but I had to for this recipe. This was AMAZING! So easy to make and full of flavor! We like heat, so I added crushed red pepper flakes and extra hot sauce. Will definitely be making this again! Thank you so much!
Reviewed on Aug. 28, 2011 by BrittneyR
I have made this twice now! It is SO good!!
Reviewed on Aug. 21, 2011 by ccolor1
I'm not normally a big fan of jambalaya, but this was really good. Mine looks much drier than the picture so before we actually dig in I'll probably add more liquid. Outside of chicken instead of shrimp I followed the recipe and had fun making it. Thanks for posting it!
Reviewed on Apr. 16, 2011 by amyga
This recipe is by far one of the best I have made in a long time! I made this in a dutch oven and it worked great and used a 14.5 oz can of broth and that seemed about perfect.
Reviewed on Mar. 19, 2011 by Sodbusterswife
Made this for dinner and the family loved it. It was very easy to make and full of flavor.
Reviewed on Mar. 12, 2011 by amytime99
YUM! Didn't have andouille so I pre-cooked some sweet italian sausages and used them along with some cheddar/turkey sausages I had in the freezer. Went heavy on the Creole and the hot pepper sauce and it was awesome! I added another splash of beef broth before the last 15 min. of covered cooking time. The rice cooked perfectly without being mushy or crisp.
Reviewed on Mar. 11, 2011 by CincyGirl89
reallly good!!! a definite keeper, thank you!!!
Reviewed on Mar. 06, 2011 by hraum
We loved the flavors of this jambalaya, but for some reason the rice wouldn't cook. I'm pretty sure the rice must have been old. Definatley making it again! It was so easy!
Reviewed on Feb. 26, 2011 by asabot
I'll be honest, when I first mixed up the soup, broth, and tomato sauce this didn't look appetizing and as I put it in the oven I questioned whether this was going to be any good. It's delicious! My family loved it and I thought the leftovers were even better (except for the shrimp of course).
Reviewed on Feb. 20, 2011 by taza1b
Tastes authentic and was easy to make. The whole family liked it.
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