Reviewed: Jun. 12, 2009

This was really good. I didn't have green pepper so I used my can of stewed tomatoes which was really good! Also, I did not have shrimp, but I didn't miss it. Substituted a veggie sausage b/c that is all I had and added more cubed chicken. Really enjoyed it!

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hango2u

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Reviewed: Nov. 29, 2008

The recipe was great. I needed to add a second can of diced tomatoes and a bit more chicken broth to let the rice cook long enough to get the desired tenderness. A few sprinkles of creole seasoning gives it a little extra bite.

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Snipes

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Reviewed: Jul. 21, 2008

Really good! I added more cayenne because we like things spicy. Served with hot cooked white rice and a fresh avocado salad (chunks of avocado with salt, olive oil and vinegar topped with sliced purple onions) which helped take the edge off the spice. Delicious!

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MIMI1414

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 5, 2008

Very good. I will definitely make again.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Mar. 1, 2008

This was awesome! My hubby and I just loved it. He ate seconds and then ate the leftovers the next day. Thanks for sharing!!!

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DitzyDame

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

I made this last night for me and the hubby. We loved it! I doubled the recipe because it didn't seem like it would make too much. Well, I should have quadrupled it! The leftovers were gone by noon today! I made it as written and I wouldn't change a thing.

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Michele

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 6, 2008

This dish was okay...there was something missing though and I just can't place my finger on it. I may make this again, but I will add a different variety of spices and ingredients such as spicy chicken sausage or something.

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Caligyrl

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 29, 2008

Very good. It was my first time making Jambalaya. To cut some calories I used smoked turkey sausage. I added more rice which required a little more chicken broth and longer cooking time. I will be making this again! Thank you for sharing.

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coujen

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 6, 2008

Wonderful recipe and easy to personalize. I've made it several times and always get rave reviews. My husband's co-workers got the leftovers one time and went on and on. Thanks!

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Carrie

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Jan. 6, 2008

This was our first attempt at Jambalaya. We really didn't even know what to expect. Hub made it last night and it was FANTASTIC!!! He doubled the recipe (good thing!), upped the cayenne to 1/4 t. and he added about 2 T. Tiger Sauce. Otherwise, he followed it to the letter. This was just the best! Thanks so much for sharing this.

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Dec. 21, 2007

i made this for my girlfriend and I for Dinner! I woke up in the middle of the night and had to eat more. Will definitely make this again!

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SJ Shark Fan

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Dec. 3, 2007

FANTASTIC LOW CARB RECIPE!!!! and surprisingly simple? I doubled the recipe, used a 10 oz can of diced tomatoes with chilis and a can of chicken broth. Didn't have bay leaf, put in a dash of basil instead. Used one packet of "instant" microwavable brown rice for whole pot. Used double sausage and no shrimp. We all loved it - including a 2.5 yr old!!!!

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story'smom

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Reviewed: Nov. 28, 2007

This was a great recipe and I only altered a little. I personally don't like tomatoes so I just used the drained juice from the can. I also added more cayenne for personal taste. This came out really really good, though.

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srmcin

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Aug. 26, 2007

This is unbelievable I have made it 5 times now. It gets better each time I make it. Made it for a party my pot was the first one empty.

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katie1200

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Reviewed: Feb. 10, 2007

This dish was amazing. I ncreased the recipe to make 6 servings. I cooked my chicken breast before hand in olive oil with 2 cloves of garlic and the chicken was seasoned with garlic salt, paprika, and cajun seasoning. I upped the rice to 1 cup and broth to 1 and 1/3, and all the meats to 1 pound. Very tasty, I served it with texas toast on the side.

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jenn84

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Jan. 30, 2007

Pretty good. I added some worchesire as well as Creole seasoning and some black pepper. Used instant rice and added a can of beef broth. Used frozen diced onions and green peppers as timesavers. Just threw some raw chicken breasts in the mix and let them cook, then shredded the meat. Not the best jambalaya recipe but certainly not the worst. Also, left out the shrimp because of a shellfish allergy.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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