Too heavy on the thyme for me. Frankly, I just don't care for it.

Reviewed On: Aug. 18, 2009

As a native New Orleanian I just couldn't make this without fixing it so that it would be more like Creole and not just chicken in tomato sauce, so I added some ingredients that are in a classic Creole sauce, (well ignoring that it's not shrimp, but chicken). I cut up the chicken into small pieces, used 28oz of crushed tomato in a can instead of the stewed tomatos, added 1/4 - 1/2 c dry white wine, abt. 5 dashes of worcestershire sauce, abt. 8-10 dashes of hot sauce, and a pat of butter. I omitted the mushrooms, and jalapenos, (not Creole). It's still not a true Creole sauce, but it's decent to put over rice and serve to the family or close friends as long as I don't claim it's Creole. BTW a true Creole sauce takes a million ingredients and half of your day, Creole is the fancy New Orleans style of cooking and almost always has some kind of sauce. Cajun cooking is more country fare and can usually be made in one or two pots. Cajun cooks had a farm or a boat to tend to and didn't have time for fancy dishes, unlike the wealthier people in the city.

Reviewed On: Jul. 22, 2009

It has good flavor, and would have gotten another star except for that fact that it is NOT JAMBALAYA. Jambalaya is rice cooked in a liquid until the liquid and it's flavors are absorbed by the rice. New Orleans style jambalaya has tomato making the rice a redish color, while Cajun jambalya is brown. This dish is more of an etouffee, (stew), but without using a roux. A good dish and extra points for using the trinity, just not a jambalaya. BTW: I'm reading where people think jambalaya is soupy! Jambalaya is not soupy, if it is you are doing it wrong! (Some non-Louisiana natives must have came up with that concept.)

Reviewed On: Jul. 22, 2009