I wanted to make this low fat, so I took another reviewer's advice and used low fat yogurt instead. Only I didn't have plain yogurt so I used lemon and omitted the lemon juice. It is pretty good, I'm sure mayo would be better (but isn't everything that's fattening?) I added a little salt, pepper, parsley and white vinegar to cut the sweetness a little. I think this would be best with dijon or a spicy mustard, but that's just my preference. Overall, great recipe. I love when I can make something with ingredients on hand vs store-bought dressings.

Reviewed On: Nov. 1, 2009

This was very good, but I did double the spices and added garlic, diced green chiles, a can of jalepinto beans, and a bottle of beer, which all helped the flavor even more. I also drained and rinsed the black beans before adding them to the slow cooker. I will definitely make again, I appreciated how simple it was to make and the colors of the black beans, white onion and red pepper made the presentation awesome as well.

Reviewed On: Oct. 28, 2009

This deserves an extra 5 stars for being so easy. I cut my chicken into cubes while it was still mostly frozen and just threw them in with everything else and it came out fine. I cooked on high for 3 hours and added the shrimp (also frozen) with one hour left. I cut down on the cayenne just a tad because I used half andouille and half LA Hots hot links, which are super hot IMO. I like my jambalaya more dry, but I don't want to change anything with the recipe. I will just drain some of the juice with a slotted spoon before dumping over my rice. Excellent, I can't wait for my family to try it.

Reviewed On: Oct. 23, 2009