"Taste was very good, but there is no way that this recipe is correct. 3 cups of stock to 3/4 cups of rice? Perhaps brown rice, but I doubt that would even work. This came out more like soup. Jambalaya is not supposed to be soup, but rather pretty dry with all liquid absorbed into the rice. Think consistency of red beans and rice but with more yummy treats. I liked the recipe, but next time, I would probably double the rice for this amount of liquid--or reduce liquid by 1 cup if keeping the rice meansurement static. Much better (though longer to cook) jambalaya recipes out there, including any number by Prudhomme (brown meat with spices first and finish in oven). This is a decent QUICK jamby but take a little time and you will find better.