Very tasty, but as other reviewers have said, very watery. I only used 1/2 c broth, but I think next time I would leave that out, and only add it if it looked dry towards the end of the cooking time (like when adding the shrimp). The flavor also seemed a little "flat" - next time I will use 3 tsp Cajun seasoning to see if that resolves the issue (it was plenty spicy, just missed a little "oomph"). I used boneless thighs, as it seems to me that they tend to do better with the longer cooking times required when using the slow cooker; I added uncooked shrimp at 7 hours and turned the heat to warm, and even then, the chicken was a little overdone to my taste (something to do with the texture), so next time will add the shrimp and turn to low at 6 1/2 hours. I used Creole Seasoning (from this site), served the jambalaya over rice, and served Homestead Cornbread (also from this site) alongside, with fresh fruit as the salad. Very nice on a rainy, blustery evening.
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