Brad's Campsite Jambalaya

Everyone loved it. I agree that the liquid should be reduced. We cut it back to 4 cups and it was great!

• 史蒂夫

• Chicago, IL

• 10/6/2021

Wow, *so* delicious! Makes a huge quantity--I ran out of room in the skillet, so ended up halving the rice and broth so it would all fit. Next time I might use only 2 sausages so I can fit more rice. Definitely making again.

• jackalucy

• Santa Monica, CA

• 2/21/2021

While I cannot imagine bringing raw chicken or shrimp on a hiking/camping trip, I absolutely love this recipe! I have made it many times and received rave reviews. I originally sought it out because of the delicious jambalaya a local restaurant serves. This recipe is every bit as good as that restaurant (and I am not paying $18/serving). Like other reviewers, I cut the amount of chicken stock by 1 cup and it always comes out great!

• ncbludvl

• Greensboro, NC

• 5/28/2020

Easy, fast and delicious. Made this with my teenager. As others noted, cut the broth down by a cup. We were also very generous with the creole seasoning (used low salt variety) and tomato paste.

• twoneatboy

• 4/14/2020

This was fabulous! I forgot to add the okra even though I went out and bought it, lol. I had left over rice already cooked so I added that right at the end which also meant I reduce the stock (I used veggie) to 2 c. I used a skillet since I just have an electric stove and did not add oil for the meat - the sausage provided plenty. Loved this!

• lora_lu

• Denver, CO

• 3/6/2017

Delicious flavor, but bad texture - definitely use less liquid!

• lauramarigny

• New Orleans, LA

• 11/1/2016

Excellent dish!

• dawnmdavid

• NYC

• 9/17/2016

Delicious!! So easy and quick and a great hearty meal for our Southern snow blizzard. And because I'm now a Southern gal I added a lb of steamed frozen okra with the shrimp. Took the advice of others and cut the broth to five cups. Great recipe. Will surely make this again.

• marahilary

• High Point, NC.

• 1/24/2016

Really nice and spicy depending on the sausage you select. I didn't need to add any other spices and there's enough salt in the tomato paste and sausage that it doesn't need anymore. My only recommendation is the lack of okra which I would assume is a staple for jambalaya for the liquid texture. If I had had some, I would have added.

• cheerycook

• 1/10/2016

After leaving Lafayette, LA more than 10 years ago, I'd been making Jambalaya the best way I could, and it was alright, but not very close to the real thing. This recipe was not only very close, but it was fairly quick and very easy. Use less liquid with the rice though as the recipe calls for a bit too much for my preferred texture.

• cjaimes

• Murfreesboro, TN

• 7/15/2015

This was so good, and so easy to make. I prepped everything in a few bowls and then added as needed. I cut the recipe in half and found that there was too much liquid for the rice, so next time I'll cut down on that. Otherwise it was delicious and easy!

• JoshuaGilman

• Boston, MA

• 6/6/2014