Reviewed: Mar. 6, 2009

Thiw was so easy and smelled so good - we all loved it. I used turkey sausage instead and it was perfect!

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Reviewed: Mar. 4, 2009

This jambalaya was very tasty. My boyfriend and I are allergic to seafood so we substituted the shrimp for more sausage. It was a little watery so in the future I would probably use less broth.

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je1435

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Reviewed: Mar. 2, 2009

I made this for work for Fat Tuesday. I doubled the recipe, in hopes that there would be some to take home for dinner. There wasn't. Everyone raved about it! I will be making this again, this time for the family!

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Dee

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Reviewed: Mar. 2, 2009

Don't let the picture deceive you. It doesn't do it justice. This recipe is fantastic. I most recently served it during a dinner party at my home and everyone loved it. No changes necessary! It is a little spicy, so if you have folks that are faint of heart, you could reduce the amount of cajun season and cayenne pepper.

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Teri H.

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Reviewed: Mar. 1, 2009

I made this recipe for our Mardi Gras party. I used spicy sausage so I only put in half the cayenne pepper amount. My guests raved about it. There was not one teaspoon left!!

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Ruthie

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Reviewed: Mar. 1, 2009

Very, very good. I followed the recipe except for adding a bit of garlic, one small can of tomato paste per other reviews and I added a full 2 cup can of broth. I don't understand why others said to drain the tomatoes( I didn't) and why the recipe called for only a cup of broth. I feel you need this liquid. If it gets a bit soupy so what? The liquid will be at the bottom of the pot but the rest will be nice and moist. Definitely a keeper!

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Joe M

Cooking Level: Intermediate

Living In: Concord, Ohio, USA

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Reviewed: Feb. 25, 2009

DELICIOUS!! I dedided in the mid afternoon to make a "Mardi Gras" dinner for my family on Fat Tuesday. Fearing that the meat would not be done by dinner time, I browned and partially cooked the chicken and sausage before adding to the crock-pot. The flavor of this Jambalaya is perfect! I will make it again! Thank you

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LOVEKTB

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Reviewed: Feb. 24, 2009

We loved this! I made exactly as recipe reads expect i used beef smoked sausage because i couldnt find the andouille. will make again. thanks!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Feb. 23, 2009

I made this in our hotel room for Christmas Eve dinner. It was super yummy! Some of the reviews say that jambalaya is supposed to be like a soup, but it's not...I think they are thinking of gumbo...I live in New Oleans...We did spice it up a bit with some hot sauce, but for the children, it was just right!

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jenpayne05

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Feb. 23, 2009

I was looking for a crockpot recipe to make on a rainy New England weekend and chose this one. I was not disappointed. The flavorful aroma assured me it would be delicious...and it was! I followed the recipe carefully making a few adjustments based on previous comments(thank you). I used boneless chicken thighs and 3 cloves of chopped garlic for more flavor. I drained the can of tomatoes before adding, using only the chicken broth for liquid, figuring I'd add the tomato juice if necessary. It was not. After 3 hours on high it was perfectly done and enjoyed over a scoopful of brown rice. The andouille sausage and seasonings give it just the right amount of heat. Hubby had 2 servings and I had 1 which left a generous serving each for lunch today. Only this morning did I realize I had forgotten the shrimp which are still in the freezer. Can't wait to try again, next time with the shrimp!

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SWAN22

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Feb. 22, 2009

Truly an exceptional recipe. I followed the recipe exactly and it was superb. I worried about having enough liquids, but it was totally unfounded. All agreed this was remarkable. Thanks for a super recipe

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Feb. 21, 2009

This was excellent! My husband lived in New Orleans for 13 years before I dragged him off to the midwest, and even he was impressed by this one. Easy and delicious. Didn't have a bell pepper or celery on hand so I threw frozen soup vegetables into the mix - worked out fine. Made some homemade bread to soak up the extra liquid. Wonderful dinner!

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Karinya

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Reviewed: Feb. 9, 2009

I decided to make this on a snowy Saturday and it was wonderful. I live by myself and have been eating it everyday for the past 4 days! It just keeps getting better and better.

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shebs57

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Reviewed: Feb. 9, 2009

To cut the soupiness, I kept adding teaspoons of corn starch until it was the thickness I wanted. Also, I used my boyfriend's own version of cajun spice, which was way too spicy for me. I cut the spiciness by adding 2 tsp of rosemary and an 8oz can of tomato sauce. Great recipe and very easy to make!!

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Katie B

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Reviewed: Feb. 4, 2009

This recipe was so good and so easy! I made it pretty much as written. I added the rice along with the shrimp in the last 30 minutes of cooking. I added 3 1/2 cups of rice and it was perfect, still juicy but not too juicy. I will definitely leave out the shrimp next time. It came out rubbery tasting and was even worse when re-heated. I will up the chicken and sausage to 1 1/2 pounds a piece. I will also put 1/2 a teaspoon instead of the full teaspoon of cayenne pepper since my husband found it to be a bit too spicy, which didn't stop him from taking seconds! I was fine with it as it was but it did have a nice kick. I also subbed the andouille sausage for nitrate-free unprocessed sweet italian chicken sausage just so that it would be more weight watcher friendly. I will be making this one again for sure!

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Stephanie K

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Reviewed: Feb. 2, 2009

Me and my whole family loved this recipe. My husband's dad makes jambalaya every Christmas but won't share his recipe, this was a very close recipe to his and I will definately be making it many times!! Neither of my parents have ever had it before and they both absolutely loved it. The only things I changed was I just didn't add as much green pepper and onion as it said just because of personal preferance. Then for seasonings I used only the recipe for "Creole Seasoning Blend" found on this site. Then I mixed the cooked rice in with it before serving it. Fabulous!!

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derricksdoll

Cooking Level: Beginning

Living In: Bismarck, North Dakota, USA

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Reviewed: Feb. 1, 2009

this is a great recipe, i added 2 cups of rice to make this more filling, its delicious

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lpga63

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Reviewed: Jan. 30, 2009

Not to our family's liking.

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BELINDA

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Reviewed: Jan. 29, 2009

Yummy...I doubled the amount of Creole/Cajun seasoning and added a couple minced garlic cloves. Just the right amount of spice/flavor...actually, if I wasnt making this for a large crowd I wouldve doubled the cayenne pepper as well! Also added about 4cups of rice to the cooker the last 30min of cooking time and that soaked up every ounce of juice but thats ok, I prefer a slightly drier consistency. Still feel like it needs something else though...next time I am going to add a can of tomato paste or tomato soup or something and I think that will be just right :)

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NITASHA1984

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Reviewed: Jan. 29, 2009

I really loved this. The only things I differently were to use Fire Roasted Tomatoes instead of stewed, used 2 Anaheim Chiles in lieu of the Bell Pepper, used about 1/2 of a large onion, used kielbasa instead of Andouille because that's what I had and left out the celery because I didn't have any. I made some long grain rice in my rice cooker, poured the jambalaya over the rice and it was excellent. It is more like a soup (very brothy) but does well over the rice. You can always thicken it up w/Wondra or even cornstarch, I prefer Wondra however.

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