Skillet jambalaya from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

  • red peppers
  • chicken thighs
  • bottled clam juice
  • long grain rice
  • garlic
  • onions
  • parsley
  • canned tomatoes
  • andouille sausages
  • shrimp
  • chicken broth

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

  • Eat Your Books

    Can substitute chorizo or linguiça for chorizo.

  • Laura on January 30, 2011

    This was easy to prepare and quite tasty, however it lacked the spiciness that I want in a jambalaya, even with the suggested addition of 1/4 tsp of cayenne -- not nearly enough. If it were spicier, I'd give it more stars. We were out of tabasco sauce, so we sprinkled it liberally with Sriracha, but tabasco would have been a better flavor accompaniment.

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