Reviewed: Apr. 13, 2009

This was excellent and easy. I omitted the peppers, but otherwise followed the recipe. I put the sausage and chicken in frozen, and they still came out cooked and tender. Be sure to have a good rice on hand to eat this over.

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mk

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Reviewed: Apr. 12, 2009

this is more like chicken creole instead of jambalaya but it was wonderful no matter what! I had to improvise on the ingredients (had no sausage and used stewed tomato instead of diced). It was a little juicy but turned out perfect with adding cooked rice into it

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Dev

Cooking Level: Intermediate

Living In: Niceville, Florida, USA

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Reviewed: Apr. 9, 2009

My family loved it - a little spicy for me but it was great!

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Lisa

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Reviewed: Apr. 7, 2009

Wow, I was really impressed! We all loved this. Working evenings, I am now forced to feed my family via the slow cooker, and I have not found much that turns out well, but this recipe is every bit as delicious as a stovetop version. The only thing I changed was substituting crushed tomatoes because I was out of diced, and it worked well. Top Notch! Thank you.

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MamaK

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

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Reviewed: Apr. 6, 2009

This recipe was so very easy and tasted great (to me and my family). My husband loves cajun food, and said that this was very close to what he likes. I will definitely be making this again. Thank you for a wonderfully easy recipe!

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ChallengedCook

Cooking Level: Intermediate

Living In: Jenks, Oklahoma, USA

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Reviewed: Apr. 3, 2009

Absolutely amazing. The only thing Added was Chipotle pepper and used Rotel instead of tomatoes - YUM

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jess_0721

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Apr. 3, 2009

This turned out so yummy with just a little bit of kick. I added some blackbeans I had left over from a previous dinner and used chili pepper powder because thats all I had, also added a tsp of minced garlic. And I just left the chicken whole to cook until right before adding the shrimp and it was very easy to shred apart in pot. This filled my 5 qt pot to the top but it cooked down. I added 2 c. cooked brown rice at the end to reduce a little of the soupiness of it. I will still be having lots of left overs even after all my husband ate last night. I will be making this again!

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traci82

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Reviewed: Mar. 31, 2009

This isn't typical Louisiana Jambalaya, but this recipe is awesome. I loved it! My husband said too much tomato, but he went back for seconds. I didn't have celery, but didn't really miss it. This is worth a try, and will fix it again.

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: Mar. 29, 2009

An excellent, easy dish. Prep took less than 20 minutes. I put 2 cups of rice in about 30 minutes before serving, but otherwise followed the recipe and it was delicious!

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John

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Reviewed: Mar. 29, 2009

made this for my family and they loved it...we used old bay instead of cajun seasoning, and smoked sausage in stead of the anduli. Very quick easy and delicious!

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irishjoy

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Reviewed: Mar. 29, 2009

This was pretty good! I have never made jambalaya and this one was easy to follow. Thanks!

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*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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Reviewed: Mar. 28, 2009

Great recipe! I doubled the recipe and served it to 14 adults last night before heading out to a jazz concert. Cooked it on low for 8 hours; used 2 crockpots. I cooked the rice seperately and served by placing a scoop of rice into an oversized bowl and then ladeled the jambalaya over the top. Served it with warm crusty bread....delicious; received rave reviews. I did make a few alterations: cut chicken into smaller than 1 in. cubes, used both chicken breasts and boneless thighs, used Ro-Tel diced tomatoes with green chili peppers + diced tomatoes to make up the 28 oz called for in the recipe, omitted the green bell pepper, added a clove of minced garlic, lightly browned the sausage before slicing for the recipe, used water with bullion cube rather than the chicken broth. Because of the Ro-Tel mentioned above + the andouille sausage I omitted the cayenne as the taste was hot enough. I will most definately make this again. Added bonus: the house smelled terrific!

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mella

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Reviewed: Mar. 26, 2009

This was really good but I had some problems with cooking time. I cooked it on high for 4 hours and the veggies were not done, still very very crunchy. So, I left it alone for another hour and it still wasn't done. I then transferred it to a pot on the stove and cooked it another 40 mins. I had some leftover brown rice from the other day, so I added the cooked rice and the shrimp (partially defrosted) to the pot and cooked for another 5 minutes. The rice helped somewhat with the runniness of the jambalaya, it is runny. I used smoked turkey sausage instead of andouille because that's all I had. It was very good and I think the next time, I will cook it all day on low instead of the high method, which didn't work out for me.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 25, 2009

This was a very easy recipe and tasted great!! I halved the recipe (only to 6 servings) used a whole can of tomatoes and extra sausage. Turned out great..love the crockpot!!

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cookin'momma

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Kennard, Texas, USA

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Reviewed: Mar. 25, 2009

Great flavor. I used stewed tomatoes. Very thin even after adding a can of tomato paste but very very good tasting. I did not use shrimp. Also, don't cook but on low for 6 hours or high for 3 hours otherwise the chicken will be tough. Will make again!!

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 24, 2009

Absolutely delicious! This recipe has the perfect New Orleans jumbalaya flavor! Adding 2 cups of instant rice (I used brown) in the last 30 minutes is KEY! Made it the perfect consistancy -- not too soupy, not too dry! THANK YOU so much for the recipe! I will make it often.

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mlcrawfo

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Reviewed: Mar. 23, 2009

This is requested - almost demanded - at our potlucks at work. We stick with the recipe almost as written. But we add a spoon of minced garlic and use jalapeno instead of cayenne pepper (adjusting the qty of jalapenos to adjust the heat.)

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