Notes

By Joslyn H, author - Greetings all! :-) Thank you for trying my recipe, and for your reviews. Some have commented on the rice being under cooked, or mushy, and I'd like to address that issue. When I say stir half way through, please be sure to stir completely, from the bottom up and all around the sides. Oven temperatures very dramatically and not everyone has the same type of cookware. For my old oven, and the very large enameled roaster pan I use, the rice did cook correctly. I recently purchased a new gas stove and nothing cooks the same (wish I had my old stove back...LOL). It now takes 1 3/4 to 2 hours in my new oven. With this in mind, I suggest checking the rice more often during the baking time, or adjusting the cooking time and/or temperature to suit your oven and cookware. If you cut the recipe amounts by half, please remember to adjust the cooking time too. While cooking, the rice will absorb some of the spices; therefore the finished dish will not taste as spicy as it does before cooking. The amount of spices listed is for those with average tolerance for spice. Feel free to use more, or less, to suit your taste. Traditionally Jambalaya has more of a porridge consistency; therefore the rice will absorb most of the juices. If you prefer fluffy rice, surely you can cook the rice separately. If you like a soupy consistency, you can use less rice. This recipe can also be prepared in a large stockpot, on the stove top, if you prefer. I find it scorches easier though, so watch it closely.

By KLAVIGNE, voted most helpful negative review - This recipe has a great taste, but is incredibly hard to cook. If you make this recipe exactly as indicated, it takes at least 2 times the amount of the time indicated by the recipe. The recipe also takes at least 1.5 hours to even prepare. Don't think that I'll make this recipe again just because it's wayyyyyyyy too time consuming and its very hard to make it turn out right especially if you would be an experienced cook.