The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 22, 2009
It has good flavor, and would have gotten another star except for that fact that it is NOT JAMBALAYA. Jambalaya is rice cooked in a liquid until the liquid and it's flavors are absorbed by the rice. New Orleans style jambalaya has tomato making the rice a redish color, while Cajun jambalya is brown. This dish is more of an etouffee, (stew), but without using a roux. A good dish and extra points for using the trinity, just not a jambalaya. BTW: I'm reading where people think jambalaya is soupy! Jambalaya is not soupy, if it is you are doing it wrong! (Some non-Louisiana natives must have came up with that concept.)
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Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 19, 2009
My family loved this! I accidently got boudain sausage, and I didn't use chicken either. I also omitted the thyme because I don't care much for it. I will definitely make this again, and I will try it with the right sausage and chicken!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 15, 2009
Outstanding recipe. I added alot more spice and it was incredible. I will definitely be making this dish again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 15, 2009
this was very good.i halved it and added 1 c instant rice during the last half hr of cooking. it helped absorb some of the liquid but not all of it. i then took some of the juices from the cooker and made a cornstarch paste and cooked another 15 mins or so. this helped thicken it to the perfect consistency and almost acted loke a roux. i served it with the honey cornbread form this site.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 14, 2009
Wow! Now THAT'S jambalaya! I used sweet italian sausage & it was SO good! I don't like my jambalaya too spicy & this was perfect!
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Cooking Level: Intermediate

Home Town: Placentia, California, USA
Living In: Wrightwood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 14, 2009
This was fantastic! And fantastically easy, I can't wait to share the recipe. We followed it with the omission of celery and halved the cayenne pepper. It still had a bit of a kick without being overpowering. Served over Zatarain's Rice & Beans (1.5 boxes). Thanks so much for the great recipe!
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 10, 2009
Very tasty! I used turkey sausage so I believe this was fairly healthy! It was soupy but I just added in a bit of a cornstarch flurry near the end & stirred in the rice that had steamed earlier. A nice easy twist on jambalaya. Served with sweet cornbread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 9, 2009
Wonderful! I cooked it the full 8 hours on low and then added cooked rice (traditional Jambalaya is a dry dish where the rice is cooked into the dish). I then waited half an hour, added the shrimp, and let it cook another half hour. So my total cook time was approx. 9 hours. Being from Louisiana I was a bit skeptical to try this b/c it looked too soupy, but it was perfect once I let all the liquid cook out!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 8, 2009
Again, I take a new recipe to work! Not only my co-workers, but the doctors and the pharmaceutical reps that stopped by could not get enough! Thanks Colleen, for sharing such a flavorful, easy to make recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 8, 2009
Very good and easy to make before heading off to work and enjoying when you get home. An authentic flavor with good kick.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 7, 2009
Made this for dinner tonight. My father and law loved it. I think it has just the right amount of spice. I used Trader Joe's andouille chicken sausage. A nice recipe to have for an easy yummy dinner
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Cooking Level: Intermediate

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 5, 2009
Very easy and very tasty recipe. I cooked this for my baby who is from Louisiana and was told it was very authentic tasting. I didn't have the special sausage so i replaced that with a polish sausage instead. I also substituted the cooked shrimp for raw ones that i put in during the last 30 minutes. i cooked mine on high for 4 hours. I will definitely make it again! Oh and ps i can not eat a lot of spice so throwing in a table spoon of sour cream in mine worked wonders. I feel it did not distract from the flavor just the heat.
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Cooking Level: Intermediate

Living In: Lockport, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 1, 2009
Made this for our Saturday lunch at work. Everyone raved about it. I think I will precook the sausages next time to reduce the fat. Great recipe!!
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Bob

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 29, 2009
It was okay to me. I felt as though it was a bit bland. I even added some bouillion cubes and extra seasoning to enhance it. I took some over for my friends family and they loved it. So, I'm glad they got to enjoy it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 27, 2009
Fantastic recipe. I just added more cajun seasoning because we like it really spicy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 26, 2009
I cooked it on low for 8 hours and reheated it on high for 1.5 hours the next day. I think I may have overcooked it. The meat was very dried and it was way too watery. Hubby and I like the taste and we both agree on the 4-stars. So I will give it another try with a shorter cook time.
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Cooking Level: Intermediate

Living In: Foster City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 26, 2009
I absolutely loved this recipe! I'm from New Mexico and grew up eating HOT red and green chile - so I used spicy sausage with jalapeno, and added crushed red pepper, and ground red pepper. I invited my parents over for dinner and THEY LOVED IT! Even my dad, who doesnt usually like anything but Mexican food, loved it! I will use over and over again! Thank You!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 25, 2009
This is simply awesome. I'm doubling the recipe next time. It disappeared too fast!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 24, 2009
This was really good and super easy. I omitted celery just because we don't care for it much. Also, I didn't have cajun seasoning, so I substituted Old Bay Seasoning. I thought the seasoning was just right; the cayenne adds just the right amount of "heat". I also added about a cup of fresh crabmeat that I picked from some blue crabs left over from a crab feast and I used uncooked frozen shrimp like some other reviewers. I served it over steamed rice, with fresh steamed brussels sprouts on the side. Delish!
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Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 23, 2009
I did a minor change I used 3 cups of broth(from b/cubes) but it was wonderful. I also cooked my chicken and sausage to prior to adding to cut down on the cooking time but it was great!
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