Reviewed: Oct. 10, 2009

Really enjoyed this...I hadn't made a Jambalaya before and this was great. Used Kielbasa sausage and frozen chicken breasts that I shredded later. Added the Creole Seasoning Blend that I made from this Allrecipes and it was great. Thank you.

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sjnfagan

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Reviewed: Oct. 7, 2009

This recipe was awesome! Very easy to make and tasted very very good. As for the reviews of being too watery, some jambalaya's are a little soupy for a slow cooker you just can't go wrong. I used the creole seasoning recipe from this web site (3 Tbsp) you might just use 2 Tbsp. of the seasoning if spicy is not your thing. Next time I will definitely use shrimp, all I had was chicken and some hillshire turkey kielbasa. I used some left over rotisserie chicken and it was perfect, also added 1 boneless breast I recommend if you add chicken breast not to put it in until the last hour because it was a little over cooked. But I personally will use a rotisserie chicken again next time the meat was perfect!

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KiD CuDi

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Reviewed: Oct. 2, 2009

very easy and good.

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Wendy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 2, 2009

very easy and very tasty!

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

This recipe was so super easy! The results were wonderful!! I'll definitely make it again!!

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Heather

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Reviewed: Sep. 29, 2009

This was great! Substituted 3 TB of "Creole Seasoning Blend" from this site in place of all the spices. Had great flavor- a little spicy but not too much to handle. DH agrees, this is a keeper!

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NIFFER82402

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Reviewed: Sep. 29, 2009

Really tasty and easy. It is a bit more liquidy that the usual stuff, but not a soup. The only thing I'll do differnt next time is grill the sausage a bit before hand. I would have liked to see some grill marks on it.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Sep. 27, 2009

very good!! i added frozen chicken breast tender to the mix in the very begining and shredded them later to save time. i also added a bayleaf or 2. I added cooked rice to the mix the same time i added the shrimp. Loved it

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nestars@yahoo.com

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Reviewed: Sep. 27, 2009

I love this recipe, except that I like my rice to cook with everything else. So, I sauteed the meat and veggies, threw everything plus 1 tablespoon of sugar, minus meat, in a pot. I included 1 part rice, 2 parts chicken stock, and cooked the rice. The meat was added at the end to avoid overcooking. The crockpot may reduce the pre-cooking, but my approach avoided the long cook time.

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Fly by Light

Cooking Level: Beginning

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Reviewed: Sep. 23, 2009

My husband is Cajun so I've learned how to make Jambalaya, Gumbo, and Etouffee from his Grandma in Louisiana. When I made this recipe I felt like I was cheating because I know the time and love that cajun recipes take. This was so easy to make and during the day when I would smell the deliciousness that was coming from the slow cooker, I felt guilty. When I started plating this Jambalaya and saw the herbs, meats and sauce dripping down and coating the rice under it, I again felt guilty. But, when I tasted the first bite, my guilt went away. This Jamabalaya is wonderful and I still can't believe it came out of my slow cooker. For the Cajun seasoning I used the "Creole Seasoning Blend" from this site which I recommend. I will be making this many times.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Sep. 21, 2009

This was a good base recipe, but after I followed it almost too the letter, it was kind of bland. I think next time, I'll look for a better cajun spice since I think that might have been part of the problem.

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DrA

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Reviewed: Sep. 21, 2009

My husband declared this the best jambalaya he's ever had before we even plated it. He was taking bites out of the crock pot. =) I followed the recipe with the exception of using the Creole Seasoning that another reviewer suggested and I'm glad I did! That seasoning is delicious!! I also drained half of the tomato juice out because some people said it was soupy. Mine still came out soupy but we actually kind of liked the consistency. The juice really went well with the rice. While it was a little soupier than restaurant jambalaya the flavor was fantastic! Thanks! (This was even better the second day! I made brown rice using 50% broth and 50% of the juice from the jambalaya and it was delicious!)

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prgr2007

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Reviewed: Sep. 21, 2009

I LOVE this recipe! I did a few things different. I doubled the chicken and didn't add the shrimp and only used 1/2 the red pepper. I thought there was a lot of liquid, so when it was time to cook the rice, I took 1 cup of the juice to cook the rice in. Once the rice was cooked, I added it to the jambalaya. Then I made cornbread with honey butter. Mmm, delicious!

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Lindsay

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Reviewed: Sep. 20, 2009

Great recipe! Nice and easy, love cookin in the crockpot. I used a lite smoked sausage instead of the andouille. Served with brown rice. Will make again!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Sep. 17, 2009

This was great! Between work and school I'm always looking for "keeper" slow cooker recipes, and this is definitely one of them! My changes (due to taste/ingredients on hand): Added 1 clove of minced elephant garlic, added 1 packet of Chipotle Taco seasoning, substituted Turkey Keilbasa for the sausage. It was light and spicy (we love that!!) and delicious!

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MeriD

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Reviewed: Sep. 10, 2009

I only did a couple of things different... 1) lessened the cayan pepper a tad & 2) used raw frozen shrimp instead of cooked and added it 1 hr prior to finish. It was perfect!

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Corin

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Reviewed: Sep. 8, 2009

I made this last weekend as a Sunday meal. Put everything in the crock pot in the morning and let it cook through on low until dinner time. Was a complete hit! Here are the changes I made: I used leftover garlic bologna sausage and left over pork from the night before and I skipped the chicken. I had a ton of fresh tomatoes on hand that needed to be used, so I used them rather than the canned. I used mostly red, but there were also a few yellow and orange tomatoes thrown in. I also added a yellow bell pepper to the mix. I used Indian Cayenne, which I find to be a little spicier than regular Cayenne. Everything else I did exactly as stated and added the shrimp in (frozen) about 1.5hrs before serving. This was so flavorful and spicey. Just fantastic and only got better the next day! Served over white rice with a sprinkle of mozz. cheese on top.

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ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 5, 2009

I cooked this exactly as it was written, and was not impressed. It was rather bland, and for the most part tasteless. The chicken, sausage and shrimp were all over cooked, and the sauce was extremely bland until I added a lot of hot sauce. This, at least to me, is nothing like authentic Jambalaya from LA. It was edible, however.

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jsautter

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Reviewed: Aug. 30, 2009

Overall this was pretty good. Very quick and easy to prepare. For us, the heat level was perfect. Unlike many other reviewers, I didn't find that it was too "soupy". However, I did feel like something was missing, though I am not sure what. I'll probably make again and see what I can do.

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