Reviewed: Nov. 9, 2009

We had a family baby shower this weekend and were trying to decide what to feed everyone after church. There were going to be 30 adults to feed. My son said he didn't want it to be a hassle so he bought a $100 worth of chopped beef at the famous TX BBQ place we have here. Well, during the suggesting of what to make I said "how about Jambalaya?" Well the mom to be wasn't really happy on that idea, but I thought I would make a batch for her to taste. It ended up that she didn't get a chance. It sat in my refridgerator for a couple of days. I decided to make some rice and add two pounds of shrimp and if they eat it, they eat it. OMG, they came inside to fix their plates and they went straight to the Jambalaya. I had throw away bowls to serve it in and they went on and on and on about how good it was. My greatest compliment came from my housekeeper who was born and raised in New Orleans. She said it was excellent. This is important for people just taking a taste. Everyone commented on this. When you take the first couple of bites you think it's not seasoned well. Then on that third bite it bites you back and don't know why but your tongue wakes up and your mind and tummy say OMG, this here is some mighty fine vittles. Then you can't get enough. I am so glad that it made enough for everyone to try it. Everyone did too because so much talk was going on about it and the delay to the taste buds. Thanks Colleen. Got anymore great recipes? I'm going look!!

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ATexasDarling

Cooking Level: Intermediate

Living In: Longview, Texas, USA

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Reviewed: Nov. 8, 2009

Awesome recipe. I read the reviews and tried to cut the juices down a bit, but it was a still little too juicy. I cut the broth down to between 2/3 and 3/4 cups, and next time I'll cut that down to 1/2 cup and add 1/2 teaspoon chicken bouillon, and drain one can of the tomatoes (I used 2 14 ounce cans). I also couldn't find the andouille, subbed smoked kielbasa and added a little more cajun and cayenne. Got rave reviews from everyone!

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Laura

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Reviewed: Nov. 7, 2009

The only thing that I do is add a can of tomato sauce for more sauce.

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Granny Darla

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Reviewed: Nov. 6, 2009

The taste was pretty good, but I would not call this Jambalaya. More like a soup. It was OK ladled over rice, but as I said, not a Jambalaya. And DEFINITELY DO NOT use 1 tsp of cayenne unless you really really like super hot food. I didn't have cayenne and used 1/2 tsp of hot hungarian paprika instead (which isn't even as hot as cayenne) and it was plenty spicy. Don't know if I'll make this again.

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SheilaP1

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 4, 2009

Wow, this is really good and super easy. Didn't have celery on hand, but I don't like it much anyway, so I didn't miss it. Other than that, the spices are perfect and everything turned out great. Yay for leftovers the next day! Thanks, Colleen!

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summer_aggies00

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Excellent dish! The only things I did different was that I omitted the celery since I dind't have any and instead of a green bell pepper, I used part of a bag of frozen pre chopped mixed peppers since that's all I had. I did notice how it was runny like others mentioned but that was solved as I threw my rice into the slow cooker to cook and it sopped up and thickened the sauce perfectly.

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Nov. 3, 2009

GREAT RECIPE! My only variation is that I used the Ro-Tel diced tomatoes (with green chilies). This added some spice so I eliminated the cayenne pepper. The spiciness was just right for us - it may still be a little too hot for some people.

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Rich Greer

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Reviewed: Nov. 2, 2009

Great taste! Couldn't find andouille, so i used smoked sausage.

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JEST

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

Very yummy and healthy! I left all day in the crockpot (on low) without any problems. It is soupy, but just use a slotted spoon to get the good stuff out, and then pour a little of the juicy over the rice. Very good!

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Jennie

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

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Reviewed: Oct. 29, 2009

Very good and spicy! I omitted the celery and bell pepper because my boyfriend doesn't like them, used turkey sausage to make it a little healthier, and added instant brown rice in the last 20 minutes of cook time. Wonderful, thank you!

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KristiC143

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Reviewed: Oct. 27, 2009

VERY GOOD. I used louisianna hot links for the sausage. Turned out very spicey but thats how I like it.

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Sarah

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

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Reviewed: Oct. 27, 2009

I normally don't give 5 stars if I felt I needed to change something, but spiciness can be a personal preference. For me, cutting the cajun spice to 1 tsp and cayenne to 3/4 tsp made this 10 stars++++++. Unbelievably good. The original is great but made my tongue numb even though I love spicy food. To give you an idea, I like "Fire" sauce at Taco Bell, and Late Night Last Call Jalapeno Popper Doritos, but this original jambalaya was too spicy for me. I loved it other than that, though, and the changes made it perfect for me, I will make this over and over again, including for company. I got the andoulle sausage from Wal Mart! Delish!

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KELLYALBRECHT

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Oct. 25, 2009

Very good! Super easy, and was a great way to use the ingredients I had in my freezer. I just put all the meat in frozen and worked out great. My other half (from Louisiana) gave it a thumbs up! Used Creole seasoning.

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ksSC13

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Reviewed: Oct. 25, 2009

This was a good recipe but I wated to right before serving to add the shrimp as it would have made it too fishy. I also used leftover chicken. I liked the fact that it was like a stew. We did not add cooked rice at the end because my hubbie is on the Atkins diet but it would have been a great addition.

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Susie

Cooking Level: Expert

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Reviewed: Oct. 23, 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.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 22, 2009

Fantastic and so easy ! I followed the recipe except I had a heavy hand on the Cajun seasoning and red pepper. This will be a repeat in our house for sure- and also company worthy. Only note- when I mixed it all in crockpot it seemed thick but as it cooked the liquids released and it was soupy. This doesn't bother us, gives the rice something to soak up. I cooked on High for 4 hours and added the shrimp with one hour left. Thanks for the recipe !

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Anne

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Reviewed: Oct. 19, 2009

I made this, followed the recipe exactly, and it came out pretty liquidy.. Very much like a Jambalaya Stew/soup almost. I was hoping for something thicker. Was still tasty though, and my boyfriend has requested that I make it again. I, personally, just wanted something a bit thicker and with more of a kick. This was on the milder side of 'cajun' recipes.

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tael

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Reviewed: Oct. 15, 2009

This was great! It was supper simple to prepare and tasted great. I served it over rice. The leftovers were just as good. I definitely plan to make this recipe again, but I may omit the shrimp to make it an even more affordable dish!

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bn2sweet

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Reviewed: Oct. 13, 2009

I didnt like this. My chicken came out really dry and I didnt think the shrimp belonged at all. Maybe it's just my slow-cooker but everything came out mushy. Sorry not one I'm going to make again.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 13, 2009

Although this recipe was brothy, when I added the rice (2bags of boil in bag taken out of the bags) and shrimp in the last hour (cooking on low) it thickened up beautifully and my bf loved it, the heat was doable and the sour cream topping mellowed it out great for those that couldnt handle the kick. I cooked it 2hrs on high then 4 hrs on low so the flavors had a chance to develop. Also I added the shrimp frozen at the end so they ended up not overcooking in the hour on low heat.

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