What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients—garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.
This recipe is excerpted from Quick Fix Meals.
Make Ahead Tips
After cooking the rice and simmering the jambalya, let both cool to room temperature, then transfer to separate large zip-top plastic bags or containers and refrigerate up to 3 days. The jambalaya mixture will also keep in the freezer up to 3 months. There’s no need to thaw before continuing. To reheat, transfer the jambalaya to a large saucepan and set over medium heat. Bring to a simmer and let simmer for 5 minutes to heat through. Remove the bay leaves and stir in the cooked rice and parsley. Proceed as directed above.
Make it an authentic Mardi Gras meal and serve Classic Bananas Foster for dessert.
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I haven't made this yet, but it looks promising as a good make-ahead recipe. Reason I'm posting is that I have a question: Should the tomatoes be drained? So many recipes fail to stipulate this.
This is a great recipe! There are a few things I would change, however.First off, I would marinate the chicken. Even though this dish is bursting with flavor, the chicken, having been put in without any sort of rub or marinate, came out not tasting like much. I would also marinade the shrimp although those came out with more flavor than the chicken.I also added 2-3 times more Cajun seasoning than was recommended, but that is my own personal taste. I also added quite a bit of Cayenne pepper to kick it up a notch, as well as 2 seeded jalapenos instead of just one.All in all, this was a great dish that will most definitely be made again! Great recipe :D
All spice, no flavour. Surprised and disappointed.
This is a winner! Easy, fast, yummy.
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