Reviewed: Nov. 5, 2009

Used 2c water and bouillon instead of broth. Didn't have Creole seasoning so I used Emeril's Original Essence and a few splashes of hot sauce and frozen shrimp, thawed. Also cooked rice separately and threw it in with the shrimp.

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Kristin

Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA

Living In: Crown Point, Indiana, USA

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Reviewed: Oct. 29, 2009

I doctored this recipe based on the reviews. I added a can of Rotel tomatoes in additional to the regular can of tomatoes - that gave it much more spice. I also cooked the rice separately in a rice cooker which keeps the rice warm for hours until ready to use & added it in before serving. If cooking rice separately I'd reduce the chicken stock. I also used boneless chicken breasts & cooked on low for 5 hours. I will make this again, but will reduce the stock since I added a can of tomatoes and I will add a capful of liquid smoke to give it more of a roux flavor. My family loved this!

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Staceyhy

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Reviewed: Jun. 25, 2009

Well...I really wanted to like this but the problem has to be the cooking time. The TASTE is great but the consistency is mush. The recipe "as is" definitely needs adjusted..and even with that (I did reduce the cooking time), it still came out with the mushy rice. I'm not sure if I"ll try this one againl I'm still looking for the "one" jambalaya recipe!

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 13, 2009

The recipe was great. I used Cajun seasoning and added the rice at the end and it turned out great. I will make this again for sure.

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Sun Ye

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Reviewed: Apr. 14, 2009

I made this recipe three times. I loved it each time. What I did differant: I added twice as much an extra can of tomatoes, because my housemate and I love the red stuff; shrimp I left out, and I added 50% more sausage and chicken. I added an extra stalk celery and added twice the green peppers. Cooking it for 8 hours makes everything mushy. Cooking it for 7 makes only vegetables firm. Rice still comes mushy. However, the taste is awesome and I love recipes where I don't have to stick around to watch.

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jXp

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Reviewed: Oct. 23, 2008

The taste was very good, but it got extremely mushy! I left it in for about7 hrs on low, but I probably should have stopped it at 4 hrs because I think it must've been ready then. After 7 the rice had almost disintegrated! It was more like a rice-tomato paste thing than actually seeming like rice. But like I said, the flavor was good. I would make it again, knowing to cook it a lot less long.

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MIKEY

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Oct. 22, 2008

Good flavour and easy to prepare, but turned out REALLY mushy. Not how you would expect jambalaya to be. Was like glop, not rice. Wouldn't make it again. I think this is just something that shouldn't be made in a slow cooker.

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Oct. 9, 2008

It was just okay. Jambalaya is probably better made on the stove top. The crockpot variety resulted in a watery mush of meat and vegetables that none of us particularly cared for.

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Trish

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Reviewed: Oct. 6, 2008

Very good and simple. DO NOT COOK THE RICE IN THE SlOW COOKER. Cook it separately. It will keep your jambalaya from becoming mush!

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yippee5

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Reviewed: Sep. 11, 2008

This rating is really more like a 4.5. It was good enough to make again but not spectacular. Good flavor - the guys all went back for seconds. I omitted the shrimp because I didn't have any on hand. I did also cook the rice separately and added it at the end. I can see where it would have been mushy otherwise. Served with cornbread muffins.

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Holly

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

This recipe was very good, but definitely COOK THE RICE SEPARATELY. I didn't read that advice until it was too late, and the rice was mushy. Too mushy, but the flavor was great. I didn't add shrimp, and I only had Montreal Steak Seasoning, so that's what I used. I will make again, but won't add the rice at the same time. We had biscuits, and corn on the cob, and banana splits for dessert. I made this with things I had on-hand, so it was cheap to make, and very filling.

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tooterbell

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Reviewed: May 13, 2008

I thought I was being smart by putting some brown rice in so it would take longer to cook. It made absolutely NO difference. Made as the recipe states, this is a mushy mess. Don't even attempt it unless you cook the rice separately and add it at the very end. I am SO disappointed that I didn't realize this first -- I could swear that I've made this mistake before. NEVER AGAIN. note: to be totally fair, my family really liked the TASTE of this recipe. My 2 year old ate 3 helpings, plus leftovers the next day. BUT I would NEVER remake this recipe as written.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Apr. 17, 2008

My family liked this recipe, I did as other recommended and cooked the rice separately. I also added a few dashes of hot sauce to make it a bit spicy at the end of cooking. Good recipe!

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Daisy

Cooking Level: Expert

Home Town: Leesburg, Virginia, USA

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Reviewed: Mar. 18, 2008

Great recipe-- I ended up adding a few dashes of hot sauce and cooking the rice separately, and it turned out wonderfully. The recipe might have also been better with only one can of chicken broth.

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Brizzle

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Reviewed: Feb. 28, 2008

followed recipe and was very good. will make again

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WICKETMIKE

Cooking Level: Beginning

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Reviewed: Feb. 22, 2008

5stars on taste 3stars on the prep procedure. Another reviewer was right; definitely cook the rice separately or add it later on. Cause the rice comes out mushy if you follow the directions. It tastes great though;the only improvisation I performed was some "BAM!!"

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PVARKEY

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Reviewed: Feb. 8, 2008

My son who refuses to eat vegetables, had four helpings. Everyone else had 2nds and 3rds. The only thing I changed was that I cooked the rice and put it in later, and I cooked the chicken thighs on the bone. This recipe was the BEST.

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HSMOMMY00

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Reviewed: Feb. 7, 2008

I made this last night and it tastes awesome. The only thing I did differently was cook the rice seperately. But otherthan that It was a really easy and delicious recipe.

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LoveX_Deni3d

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Reviewed: Jan. 13, 2008

I thought it had good taste (we did season it more with garlic, salt, pepper) but I would definitely wait and add the rice later next time- it came out a little mushy. But it did taste great!

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danielle626

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Reviewed: Jan. 10, 2008

I made it without shrimp but it was excellent.

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Diane N.

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Campbell's Jambalaya

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