Comments on: Shrimp & Chicken Jambalaya Recipe

By: Chicken & Shrimp Jambalaya from Mike's Table

Chicken & Shrimp Jambalaya from Mike's Table — Sat, 01 Aug 2009 06:05:05 +0000

[...] had a few sources of inspiration for this dish, and if anything, it served as a reminder that I need to do more NOLA style food [...]

By: Michael Crist

Michael Crist — Fri, 09 Jan 2009 14:02:26 +0000

Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.

By: Mark

Mark — Mon, 28 Jan 2008 05:47:34 +0000

Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.

I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).

Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.

By: Oliver

Oliver — Thu, 20 Oct 2005 17:16:33 +0000

Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!