Reviewed: Feb. 10, 2010

This has a very nice flavour, it's a little on the spicy side but not too bad. I did find it a little watery, so next time I'm going to cut back on the liquids. Otherwise it's a keeper for sure!

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sruddach

Home Town: London, Ontario, Canada

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Reviewed: Feb. 10, 2010

I made this for the Super Bowl in honor of NO and I must say it was WONDERFUL! Per another review I also used 4T of the creole seasoning on this site and with the spiciness of the sausage it was just right. I see how some could find it "soupy" but i thought it needed the jiuce with the rice to keep it from becoming too dry. All in all, I would highly suggest this recipe!

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Cyd

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Reviewed: Feb. 9, 2010

Very tasty. I will definitely make this again. Although I didn't use the additional teaspoon of cayenne pepper. The Cajun spice was enough for my northern taste. Delicious!

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erin

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

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Reviewed: Feb. 9, 2010

I made this today and it was great! The only subbing I did was I added about 1/4-1/2 cup more fat free chicken broth(accidentally!), used 2 cans of tomatoes to make the total amt and one was italian seasoned(figure I would be adding oregona anyways so no big deal), left out the red pepper, and since I couldn't find andouille sausage I used Tony Chachere's chicken with green onion and jalapeno sausage. This dish did not come out spicy though it got hotter the more I ate. If my re-heats are the same next time I may add a bit more. I was afraid the sausage would be too hot but it wasn't. I used the high setting for 4 hours then added precooked shrimp I had thawed in the fridge then put under hot water to finish thawing. I let it cook on high probably another 20 min while i fixed some 10 min brown rice. I got about 9 generous 1 cup servings and it was weight watchers friendly. The sausage and shrimp I used were both less than a pound (14 oz for the sausage and about 12-13 oz for the shrimp)I ate with 1/2 cup brown rice in a bowl since the extra broth wasn't needed! good recipe and I will make this again. thanks for sharing!

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quilt938

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Reviewed: Feb. 9, 2010

Good, could have a little more kick.

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pamrob

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Reviewed: Feb. 9, 2010

This is a delicious recipe. I don't care for spicy sausage so I substituted Andouille w/ Chicken & Apple smoked sausage and it was great! The spice ingredients in the recipe still gave it a nice kick w/o using a spicy sausage. This one's a keeper! My super bowl guests loved it.

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pmh1961

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Reviewed: Feb. 9, 2010

Family loved this. Found it rather soupy too, so added Minute rice right before serving to soak up extra liquids. Made serving super easy to have rice already mixed in.

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Mimi

Cooking Level: Expert

Home Town: Studio City, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 8, 2010

Very, very good! Simple to make and you have a lot of leftovers! Will be making often!

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khbunny83

Cooking Level: Intermediate

Living In: Canton, Illinois, USA

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Reviewed: Feb. 8, 2010

We served this at a New Orleans Saints Super Bowl party. It was easy to make and everyone loved it. I add extra vegetables to any dish whenever I can and with this recipe you can easily add more peppers, onions, and celery; for these items I did about 1.5x what the recipe asked for. The spices seemed to be the right amount; you could taste it and know it's there yet it wasn't too spicy. There have been several conflicting reviews on this recipe regarding "spiciness." This makes me think it's more related to which andouille you choose rather than the actual spices in the dish. Also, some people have said this recipe was too watery; even with the added vegetables. We found the consistency to be excellent for placing over rice. The jambalaya did cook much more quickly than I was expecting. It was done after about 4 hours on low.

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ClovisLorax

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Clovis, California, USA

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Reviewed: Feb. 8, 2010

Colleen, thanks so much for this recipe. My husband loves jambalaya and I have never found a recipe that does much for me. This one was the one!!!I followed directions to the T with the exception of red pepper for green pepper, didn't have green. I made this for the superbowl party and everyone loved it. I had people eating it before I could get the rice cooked!!!

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Mr. Bob

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Reviewed: Feb. 8, 2010

Came out great...made zatarains jambalaya rice on the side and poured this on top.....very low fat especially using turkey kielbasa and chicken breasts. Delicious!

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Camille

Cooking Level: Intermediate

Living In: Encino, California, USA

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Reviewed: Feb. 8, 2010

I made this for Superbowl Sunday and it was excellent!! My husband had 2 bowls!! I did add a little (about 1 cup) brown rice towards the end, the consistency was a little to thin for me - this was perfect. I highly recommend this recipe!

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Mrs. Drew

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 8, 2010

I made this for our Super Bowl party and people just loved it (I didn't have any leftovers - boo!). I did make the following changes: 1) I used kielbasa instead of andouille sausage because kielbasa is easier to cut into pieces. 2) I drained the tomatoes because the juice from the other ingredients makes it too runny if you don't (it happened to me the first time I made it) 3) I don't like fish so I increased the amount of chicken and sausage. 4) I don't know if it's my slow cooker or not, but at Low, it was done within 5 hours.

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CASEYLACH

Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA

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Reviewed: Feb. 8, 2010

I made this for my Superbowl party yesterday - in honour of the Saints and it got rave reviews from everyone. Super easy and delicious! Thank you Colleen,

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SOG

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Reviewed: Feb. 8, 2010

Excellent dish! My husband kept saying "this is good" between bites. Trust me, he is not prone to giving out praise. I followed the recipe as given. I did however cut the cayenne pepper in half. I was afraid that the cayenne peper and andouille sausage would be to hot for us. I also added a whole 32 oz container of chicken broth, because I wanted it soupy. I also put in a package of frozen cut okra. Just seemed right some how. HA. A super great recipe and a keeper in this house! Thanks for sharing.

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lanie60

Cooking Level: Intermediate

Living In: Humble, Texas, USA

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Reviewed: Feb. 7, 2010

I made this for superbowl and I was very impressed! Everyone loved it. This is soupy, but we prefered that and wanted a recipe that had some broth to it. I cooked rice seperatly and put the jambalaya over it. I followed the recipe exactly as is and i'm glad i did. The seasonings are perfect. It is about a "medium" for spicy. It was too spicy for my kids, but perfect for the adults :) The taste is wonderful and I thought it packed a lot of flavor. Oh, I highly recommend buying deveind, peeled, RAW shrimp instead of cooked...the raw shrimp is a much better texture ...doesn't seem as "rubbery" as the pre-cooked can seem. I put the shrimp in about 1 hour before it was done and it was cooked perfect. I will make this recipe often

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Michelle

Cooking Level: Intermediate

Home Town: Lowell, Arkansas, USA

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Reviewed: Feb. 7, 2010

Didn't change a thing. Delightfully spicy!

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suzaloo

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2010

I am in love with this recipes. It definitely replaces my old recipe. The flavors were perfect, even though I only had one teaspoon of cajun spice left. I ended up adding a little bit of everything that makes up the cajun spice. Also, I used red bell pepper instead of the green because that it is all I had. Otherwise, I made it exactly according to the written recipe. I made this for Super Bowl Sunday and it was the perfect meal!

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Carrissa

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 7, 2010

Spicy and delicious! I added a swish of wine, a pinch of chicken bouillon granules and a sprinkle of sugar to balance out the flavor and add depth. Also added an extra tsp. of Cajun seasoning. Yum.

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Amber

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Reviewed: Feb. 7, 2010

Delicious but had to use Italian sausage as I couldn't find anduille and although I put it in sliced, the casings must have dissolved and it turned into what looked like ground sausage...any ideas why?? it was still delicious!

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Donna

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Colleen's Slow Cooker Jambalaya

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