Comments on: Jambalaya

By: Kathryn

Kathryn — Sat, 22 Aug 2026 00:28:49 +0000

I have made this recipe twice, love the flavours and simple ingredients that you have in your fridge. I am having trouble with the rice, I use basmati but it goes mushy. What am I getting wrong, is it rice type? Please help as I don’t want to cook the rice separately.

By: Ron Conklin

Ron Conklin — Fri, 14 Aug 2026 14:53:32 +0000

Great Job

By: Gary Goodnough

Gary Goodnough — Sun, 26 Jul 2026 10:36:11 +0000

I have been making this reciepe for a few years now, and I swear it tastes better every time I make it. NoBody doesn’t like this when I take the time to cook this delicious Jambalaya. But I must say that the 15 min prep time is for professionals. My knife skills aren’t that great. So if it takes me 2 hours to make it, It’s made with the knowledge that everyone going to love it.
This is one reciepe that evolves the more you make it, more chicken, more sausage smoked and Andoulie, Jasmin rice well washed 3 cups, more chicken broth.But the rest pretty much the same. Fantastic Recipe.

By: Derrice

Derrice — Sat, 20 Jun 2026 15:41:53 +0000

This is absolutely delicious. I have made it on several occasions and it never disappoints

By: Carlos

Carlos — Thu, 23 Apr 2026 14:53:43 +0000

VERY GOOD recipe. I prefer it w/o tomato (Cajun as opposed to creole) but it does add a new flavor. Make sure the measurements are exact as balance is key here. I also favor the okra over the file powder as it has more body. I used Canola oil as it has a neutral taste, you might prefer olive oil.