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My family has enjoyed this delicious Cajun recipe for many years. —Lizzie Whitten, Oak Grove, Louisiana
Nutritional Facts 1 serving (1 cup) equals 319 calories, 14 g fat (4 g saturated fat), 53 mg cholesterol, 1,292 mg sodium, 27 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Jambalaya in Country February/March 1991, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 01, 2013 by ckelley116
So unbelievably delicious...I used andouille sausage, twice as much chicken and no ham, crushed tomatoes instead of diced (I have a rather childish issue toward the texture of tomatoes) and added a few dashes of Sriracha (would have used regular hot sauce, but I didn't have any and didn't realize it until I went to add it). Used 1 1/2 tsp cajun spice blend instead of salt, pepper and thyme. Wow was it good. I'm going to sub shrimp for the ham next time, and there will definitely be a next time!
Reviewed on Jan. 21, 2013 by Blooming flower
It's a little on the salty side
Reviewed on Oct. 14, 2012 by Triciaann813
It was excellent...made a few changes; added canned corn & crispy onions, used Anaheim green chile in place of green pepper, used Creole spice, didn't add the ham or parsley.
Reviewed on Oct. 27, 2011 by shiach
This is a favorite in our house, a great go to dinner.
Reviewed on Oct. 10, 2011 by erin183
This was my first jambalaya ever and it was easy to make and yummy to eat!
Reviewed on Mar. 14, 2011 by melissa1883
I haven't eaten the meal yet because it is taking way longer than 1 hour for it to bake. We are going on 1 1/2 hours and there is still a lot of liquid...so beware when planning. I'll let you know if it tastes good. It ended up taking 1 hour and 40 minutes...but it was delicious!!! I will definitely make it again but plan for more time. :)
Reviewed on Mar. 07, 2011 by acosully
i just made this for my family for dinner, eating it right now. it is so amazingly good! it was really easy to put together, even used up some leftovers that were sitting around. good recipe to kick off some mardi gras festivities!
Reviewed on Sep. 12, 2010 by BirdWatchinFool
This an easy to make Jumbalaya recipe and tastes great. Great football meal!
Reviewed on Jan. 19, 2010 by FriedaG
Taste of Home has apparently changed the photograph since yesterday when I was looking at this recipe. I prefer the one found in the February/March 1991 edition of Country. Besides that, I recognize many of the older recipes by the photographs I have viewed for years and the new photographs only confuse me. As for the recipe, I have made this version of Jambalaya for years.
Reviewed on Feb. 03, 2009 by djb1240
Sounds like a winner.
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