Jambalaya from Jubilee: Recipes from Two Centuries of African-American Cooking (page 173) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 03, 2023

    Very good. Perfect rice to liquid ratio, rice was cooked to perfection, not mushy, no clumps, no uncooked grains. I made half a recipe and made a few substations based on what I have on hand. Used bacon for the salt pork, skipped the ham but increased the sausage and the shrimp a little, and instead of garnishing with parsley, I used the scallion greens that were leftover. After 20 minutes, there were still a few crunchy bits of rice, I added the shrimp (31/40 size) and cooked for another 3 minutes, but the shrimp were not quite cooked yet, so I gave them another 2 minutes, but 1/2 to another minute would have been better. Only complain was that it could use a tad more vegetables, a little bit of celery would have been nice.

  • anya_sf on February 20, 2023

    I made approximately 1/2 recipe, adjusting some ingredient quantities for what I had on hand (a whole green pepper, 2 slices bacon instead of salt pork, 6 oz andouille, 1 thin slice deli ham, canned tomatoes). The rice cooking method gave it an enjoyable, fluffy texture, even though the rice was fully cooked after 20 min, so I had to add a bit more water with the shrimp. Next time I'd check the rice after 15 min. 3 hungry people finished it all.

  • Dannausc on January 09, 2022

    I didn’t have salt pork so I just used ham. I used cilantro in place of the parsley, as that’s all I had. I thought it was quite good.

  • intrepidcook on December 26, 2021

    This was going to be a special meal for Christmas Day, but it was sadly disappointing. A lot of work for nearly tasteless rice mush.

  • mjes on September 14, 2021

    I halved the recipe and still had very large servings. This has andouille, ham, chicken, and shrimp making it quite meat forward. This is an excellent recipe but when repeating, I will problem cut down on the quantities of the meats while keeping the balance between them.

  • stef on March 21, 2021

    This was so tasty. Used basmati rice and it came out so nice and tender. Rice absorbed all the liquid in 12 minutes and was cooked. Shrimp turned pink in about 3 minutes and had that lovely crunch. Used 1/2 teaspoon cayenne which was spiced just right for us. Definitely a repeat.

  • patioweather on December 23, 2020

    I am not a huge fan of jambalaya but I loved this one. Based on comments here and on FB, I added a touch more tomato for liquid and baked 25 mins instead of 20. It was too soft so I will stick to the recipe next time. Instead of messing with the salt pork, I used bacon fat I already had in the fridge.

  • Foodycat on August 05, 2020

    I fiddled the quantities to make less but still ended up with 4 hefty portions. I used a piece of gammon instead of the salt pork and ham, but had to add a splash of olive oil for frying the vegetables because it wasn't very fatty. I added a stick of celery because I like it. My cat was lying on the cookbook so I had to guess at the amount of paprika and salt - ended up using a bit more paprika and a bit less salt. It was very nice! The parching technique for the rice is new to me but it did give lovely separate grains.

  • babyfork on April 18, 2020

    I halved the recipe. Since there's a bit of a pandemic I used what I had on hand. I used pancetta instead of the salt pork (it tells you to remove the salt pork after browning it and drain on a paper towel, but never tells you if you are supposed to add it back in a some point, so I left it out since it was pretty salty). I used canned Muir Glen fire-roasted diced tomatoes instead of fresh and a 4 oz can of mild Hatch green chiles instead of the green bell pepper. I had everything else. Baked for 20 minutes and added the shrimp and baked for ten more. The rice was the tiniest bit crunchy, so I think a little more liquid and time would have been good. But it was very tasty.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.