Reviewed: May 24, 2012

Love, love, love this recipe! This is a keeper!

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Reviewer:

Katrina

Cooking Level: Beginning

Reviewed: May 24, 2012

Really, really delicious ... really!!! Used chourice sausage instead of andouille, 1 med. onion, 2 cups chicken broth, Emerill's Bayou Blast, and 1 1/2 c. uncooked short grain rice. Will most definitely make again. Thank you colleen!

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Reviewer:

Curlyfry

Cooking Level: Intermediate

Home Town: Falmouth, Massachusetts, USA

Reviewed: May 24, 2012

This recipe is awesome and the 8 other people I fed it to tonight agree! I followed the recipe to a tee, only thing I added was a couple cloves of chopped garlic and I used raw frozen shrimp added an hour before it was all done cooking. Also, there was no andouille sausage at my grocery store so I bought sausage called Lousiana hot links, I figured it must be close. Thank you Colleen!

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Reviewer:

RachelJD

Reviewed: May 23, 2012

I made mine on the stove quick-style, then added about 3 cups of cooked rice toward the end of simmering. Total simmer time was about 30 minutes (until peppers/onions were soft). Had switched out the chicken breasts for thighs, used bulk Andouille Sausage and a little more cayenne that it called for. Phenomenal!! Even the picky eater had two bowls.

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Reviewer:

HarleyChick

Cooking Level: Expert

Home Town: Brandon, Minnesota, USA

Reviewed: May 17, 2012

I did not care for this recipe. I followed this recipe the letter. I served it to company and never was so embarrassed in my life. People actually aughed and said that the taste must all be in the soupy liquid in the pot.

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Reviewer:

Wlkrbuc

Reviewed: May 14, 2012

Turned out GREAT for me. I used sausage, chicken and shrimp. Perfect amount for 4 people. Had with cornbread, of course!

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Reviewer:

lilkate07

Cooking Level: Intermediate

Reviewed: May 8, 2012

I halved this (everything, chicken, sausage, shrimp, etc). Used frozen thighs. When putting in the shrimp, I broke up the chicken and added a leftover carton of chinese rice. Served it all with a little shredded cheese on top. You'll need to season it to your own taste - for me, that meant super-hot!

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Reviewer:

tmw2005

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Apr. 29, 2012

I generally do not rate recipes that I alter, but this alteration was out of a missing ingredient and I feel it's missing did not change the overall result. I did not have enough broth, but as it stands, it really didn't need it as I prefer a thicker Jambalaya. I also added brown rice to the dish rather than cooking seperately (with about an hour left) and it was perfect. Used the Cajun Seasoning from this site - yummy dish - and easy! Makes a ton, freezes quite well.

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Reviewer:

tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Apr. 24, 2012

I love this dish. I use chorizo sausage instead (personal preference) and omit the cayenne pepper because chorizo is so much hotter. I do everything else the same, cook the rice in my rice cooker and then serve the jambalaya over the rice. I love adding a scoop of sour cream on the side to balance out the heat...perfect!

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