Reviewed: Aug. 27, 2012

A great dish. Was the best Jambalaya I've ever had. However, unless you want it extremely hot, don't use a teaspoon of cayenne pepper. I used a half teaspoon and it was very spicy. Also, I used cooked frozen shrimp but mine turned out too tough. Next time I'll use raw shrimp and only cook it for no more then ten minutes. This should make a great recipe even better, I think.

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Reviewer:

James

Reviewed: Aug. 25, 2012

I've made this recipe 3x so far and I absolutely love the flavor! I even made it for this past year's Xmas party and got great reviews. There's only 3 slight changes I've made to the recipe: 1) Rather than using 1 cup broth, I used the entire can (main reason is I'm an amateur cook, I don't know what else to do w/ the remaining) 2) Increased chicken to 1 1/2 lbs, per request from the boyfriend (big meat eater) 3) Added 2 cups okra. This is a personal pref in my jambalaya. Overall, w/ the extra broth, there was plenty of 'soup' to add the rice! Thank you for sharing the recipe with an amateur cook!

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Reviewer:

Susan

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Aug. 24, 2012

I pared down the recipe a lot being that there are only two in the house and made in a small crock pot. It was wonderful! Just the right amount of spice. I also cooked up some organic rice the nice before (1 cup after cooking) and added that right to the crock pot with the shrimp at the end. Then turned the pot up to high. It was done about 15 minutes later. Everything was warm. The rice was great. Easy. Love it. Will absolutely make it again! Thanks for the post!

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Reviewer:

campergramma

Cooking Level: Expert

Reviewed: Aug. 18, 2012

Excellent, very simple recipe. Used more mild version of sausage and kids loved it.

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Reviewer:

D-Man and Pivo

Reviewed: Aug. 17, 2012

very juicy, but i didnt mind. i strained it, took the surplus juice and used it for cooking rice- it was great! thanks for this great recipe :-)

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Reviewer:

chukluvr

Home Town: Ontario, California, USA

Reviewed: Aug. 15, 2012

I substituted the andouille sausage for 1lb sweet italian turkey sausage to make it leaner and I used diced tomatoes with seasoning (i think I used garlic and sweet onion flavor). I did not add the shrimp to the pot until I was ready to serve it - I thawed the shrimp and added it at the very end to heat through before serving. I recommend doing it this way to avoid mushy shrimp. Anyway, I've been eating the leftovers all week with some nice crusty bread. My husband tried it mixed in with rice. Excellent recipe, definitely a keeper!

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Reviewer:

pam

Reviewed: Aug. 14, 2012

Simple. Spicy. Great!

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Reviewer:

Chris

Reviewed: Aug. 12, 2012

Not my favourite, but everyone else liked it.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Aug. 12, 2012

This was ok. It seemed to be missing something.

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Reviewer:

learmanswife

Cooking Level: Intermediate

Reviewed: Aug. 11, 2012

Ingredients look ok but I am from New Orleans, my parents are from NO, my parents parents are from NO. This is more like Gumbo than jumbalaya. Jumbalaya is not liquidy, or soupy. You should think of jumbalaya as more of a cajun rice pilaf made with veggies and meat.

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