Reviewed: Oct. 3, 2008

Pretty tasty! I added some cooked rice and corn during the last 30 minutes, and used way less red pepper. Worked well in the crock pot.

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JessiJunk

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

I was pleasantly supprised how good this turned out. I made this minus a few ingredients so my picky family would have a better chance of liking it. I made it minus the celery, green pepper, shrimp and cayanne pepper and it still turned out very flavorful but not spicy. I added the chicken breast frozen and pulled them out about 30 min before it was done and shredded them up. I also added some rice about 30min before it was done and the rice absorbed all the flavorful juice. The only problem was after I turned off the crock pot when it was perfect the rice kept cooking because of the residual heat. Next time I think I will turn it off just before the rice is done. I will definatly make this again!

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S. Orlando

Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Sep. 30, 2008

I've never had/made Jambalaya before but my husband was craving some so I gave it a try. I'm so glad I did!! He had a huge bowl and loved it. I don't usually like spicy food but the flavor was wonderful. I didn't change the recipe but I did remove about a cup of the liquid, added the rest of the chicken broth and used that to make instant rice on the stove. The perfect addition to the Jambalaya!

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Laura

Cooking Level: Intermediate

Home Town: Acton, Massachusetts, USA

Living In: Windham, New Hampshire, USA

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Reviewed: Sep. 30, 2008

Great basic recipe! I added garlic, bay leaves, a little worcestershire and some cooked ham. I had to use kilbasa. I threw it all in the crock pot with the chicken breasts frozen, just took them out later and cubed them. I didn't find this spicy at all, so i just tasted and added as I went on. It turned out great and made enough for an ARMY!

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maggie4007

Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 21, 2008

My Louisiana husband didn't care for this recipe...he couldn't fathom the idea of cooking the rice separately so when my back was turned, he added 2 cups of rice to the slow cooker...how rude! No wonder it turned out gluggy and wrong. Keep those men out of the kitchen I say! (well, they can do the dishes)

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Sep. 18, 2008

It was wonderful!! Great combination of seasonings. I made the 8 person portion, the only thing was... it only fed two of us. So if you plan to make this for a family, I would double up on portions :) It's THAT GOOD!

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Brittany

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Reviewed: Sep. 3, 2008

Was a bit disappointed after reading all of the positive reviews. This came out more like a stew than Jambalaya. It had a good amount of kick to it but it was pretty bland overall. Probably will not make again.

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JayViolet

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

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Reviewed: Aug. 22, 2008

This was really good. I lived in New Orleans for a while and this jambalaya is as authentic as it gets.

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Jessica

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Reviewed: Aug. 9, 2008

This is another one of the those recipes where the quality of the ingredients selected makes a big difference. It is spicy (which is good) and the sauce is very thin (which isn't). I'm not sure if it will help, but I am going to add some tomato paste next time I make this. Also, it the interest of saving money, the shrimp could be left out, they didn't add much.

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paul is hungry

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Aug. 7, 2008

I have no clue on the negative ratings, this came out great! and looked like the picture too. the only changes i made was a use half turkey keilbasa and 1/2 anduille because that's what i had, used the cajun spice from this site so didn't add the additional spices except for the cayanne. lord it was good. the only thing i think i'll do different the next time is leave at the additional cayenne, it was pretty spicy the first day, the longer it sits the hotter it gets! this was probly one of the best jambalaya recipes i've had in ages. not to soupy not to thick great mix of flavors and textures! served it over brown rice.

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leda

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Aug. 6, 2008

it seems to be missing some thing big, won't make it again!

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JnNevins

Cooking Level: Intermediate

Home Town: Mequon, Wisconsin, USA

Living In: Newburg, Wisconsin, USA

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Reviewed: Jul. 22, 2008

wow! really, really good!! very spicy, but not so spicy that you wanna stop eating. just awsome! can't wait to make again this winter! and really good with corn bread :)

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Ella

Cooking Level: Intermediate

Home Town: Clinton, New York, USA

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Reviewed: Jul. 19, 2008

For a slow cooker recipe I thought this was great. I did make a few changes though. I used 3 cups of diced fresh tomatoes instead of the canned diced tomatoes. I also added 8oz tomato paste and did not add broth. I did add about 1 T knorr chicken bullion with spices as well as 2 small grated hot chilies. I didn't have regular onion so I sliced up several scallions and chopped up half a bunch of cilantro which I added at the end with the shrimp. due to others on the site mentioning that the recipe was "mush" I set my slow cooker for 5 hours on medium. I stopped the cooker at 4.5 hours and added the shrimp, scallion, cilantro and about 3-4 cups hot cooked rice. mixed it up and let the whole thing sit on off for about .5 hour. It was very good. I think I could have gotten away with cooking the jambalaya 4 hours as the chicken was a touch overcooked

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smeesme

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

Very good Jambalaya! The recipe is easy to follow and comes out nice and spicy.

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CA Cook

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

This was very good! I like lots of flavor and was not disapoointed! Followed the recipe very close with the exception of added extra chicken.

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Cindy

Home Town: Goleta, California, USA

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Reviewed: Jun. 26, 2008

Very tasty. I used Kielbasa sausage instead of andoille to cut back on the grease. It didn't make as much as I expected, but not bad either. This was my first time making Jambalaya and I think it turned out great.

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Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

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Reviewed: Jun. 20, 2008

This was great and so easy! And I completely disagree with those who said it was too spicy. If you like spicy food, the spice was actually perfect. The only change I made was to use the fire-roasted diced tomatoes in place of the regular diced tomatoes. I served it over some brown rice and it was awesome.

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Rachael

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jun. 17, 2008

watery...when I added rice to it...became dry...

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Jun. 15, 2008

Yum! This one is going into the regular rotation ... finicky husband had THIRDS and then packed up leftovers for lunch today. As others noted, it definitely was "soupy" even after I drained the tomatoes and decreased the amount of chicken broth. I added several cups of cooked basmati rice (basmati was all we had on hand, but worked fine) to absorb the extra liquid ... the consistency and flavor came out just right. Initially I went light on the cayenne pepper and cajun seasoning after reading complaints that it was too spicy, but I ended up adding more at the end and the added kick was great.

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Shana

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Reviewed: Jun. 15, 2008

We did not care for this recipe. Sorry! We found it just hot and not full of flavor. It was a little runny also. I did cook the rice seperately and mix it in the end, but the flavor was just not there.

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