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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. 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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