Reviewed: Nov. 27, 2009

I didn't have the right sausage, so I did without and it still turned out great! Super easy to make too!

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WorkingMom07

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Reviewed: Oct. 12, 2009

My husband (the picky eater) and I thought it was yummy. Followed the recipe exactly.

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JEANINECARTER

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Reviewed: Aug. 16, 2009

I only had a few of the items on hand, but this recipe inspired me to use meats from my freezer and other items on hand to make dinner for my family... they LOVED it.

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Tanya

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Reviewed: Aug. 15, 2009

I really thought that this would be spicier. For us it was actually a bit bland even though I used a 3 pepper rub on the chicken, pan fried it to get the skin crispy and then put it in the crock pot. We liked it and I may try it again but next time I will add rotel tomatoes and some more spice. The chicken was moist but I thought our ham ended up too chewy and so may add it at the end with the sausage next time. All in all a good place to start but not a finished recipe for our taste.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Jun. 29, 2009

Pretty good recipe, quick and easy too! I didn't have time to use the crock pot earlier in the day so I cooked in a medium soup pot, covered, on low for three hours. First I lightly seasoned and browned the chicken (cajon seasoning, garlic salt and lemon pepper) then added ingredients. The chicken was falling apart by the time the sausage was cooked. What I did differently was, I added more than a few dashes of hot sauce, 2 cloves of minced garlic, a bay leaf, and only 3/4 of the can of tomatoe paste. Also threw in a half a bag of frozen sweet corn. I used 2 spicy italian sausage links (removed casings and cut into smaller bites), threw them in the last half hour. I will say that I wouldn't use Johnsonville Italian Hot sausage again. It was good but made the sauce greasy. I also cooked the rice separately in garlic, butter and knorr chicken boullion. I'm sure it would've been too dry if I'd added it. I served ontop of my rice. My husband and I really liked this dish, and would make again, especially when it's cooler out.

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MonaT33

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 8, 2009

Finally, a slow cooker recipe that has a bit of bite!

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ChattyKatty

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

This is a great basic recipe. I added some shrimp just because I had some in the house. I can think of lots of variations on this basic recipe that I may try.

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Rich Greer

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Reviewed: Feb. 24, 2009

Great recipes -- very easy and a perfect cold weather food. I served it over rice with a salad on the side. YUM!

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JOPLIN1975

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Reviewed: Feb. 17, 2009

This is a good recipe, even after I screwed it up a bit. I used WAY more than 2 dashes of hot sauce (this was a good idea). I also added a little water because the liquid level seemed really low (this was a bad idea). Everything was cooked through, but just had a little less bite than I expected (my fault for adding water). Still, this recipe was saved with more seasoning and hot sauce, but I know next time I make it, it's going to have that kick! Sausage is the best part (I added it in the slow cooker instead of the rice, because it smelled so good. I wanted that flavor in with the rest of the ingredients)! Will definitely cook again.

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HHChang

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Dec. 19, 2008

This recipe was turned out good. However, I did not get 8 servings. The next time I make this recipe I would double it.

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terryslady

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Reviewed: Aug. 20, 2008

I had to really doctor this up. It just tasted of tomato paste. I don't think I'll make it again.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Aug. 4, 2008

Like many reviewers, I used this recipe as more of a "base" and added flavors to suit my own taste - canned chipotle peppers and chili oil for heat, no green peppers or tomato paste, cajun seasoning, fresh thyme, a few cloves of garlic and some Gumbo file. Turned out very good, just the right amount of kick. Will definately make this again.

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MNWILD

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

Try instead of rice, use tortillas and serve as a fajita with grated Chedder cheese and sour cream.

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skyhawk6977

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Reviewed: Jan. 29, 2008

Ehhhh....This came out pretty good, however, I did some tweaking! I used fire roasted diced tomatoes, added a cup of beef broth, a couple beef cubes, garlic, worcestershire, chipolte chili powder. I used chicken tenderloins and a whole pack of Healthy Choice kelbasa. It didn't have much of a flavor before this. Now, that I have more of a liquid based, I would add the rice to the whole pot.

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Amy

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 26, 2007

Absolutely fantastic-and added to my favs list! My husband raved on this one. I would add more hot sauce. Also, I topped with a light sprinkle of Creole seasoning when serving.

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MARSIZEMORE

Cooking Level: Expert

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Reviewed: Sep. 2, 2007

I really liked this dish. I did make a couple of changes, but overall this was a great tasting dish. I doubled the sauce ingredients and used one can of Rotel as one of the cans of diced tomatoes. It turned out great. Also, I thought the dish looked good too. The reviewer who said that it looked unappetizing obviously does not know what Creole dishes should look like.

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Iron Chef Hamy

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 21, 2007

I gave 4 stars because it had a lot of potential. I left out the green pepper-didn't have it on hand. Added a chopped celery rib, 1 chopped onion, substitued a can of Ro-tel Mexican style tomatoes for the big can of tomatoes and paste. It was plenty juicy for us. Added a cup of chopped okra and 3 minced garlic cloves. Preheated my crockpot on high while I browned my chicken, then browned my sausage and veggies and poured over the chicken. It cut the cooking time by one hour by doing that. Also, used creole seasoning instead of salt. It tasted more like gumbo.

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connie

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Reviewed: Apr. 17, 2007

Used chicken wings instead of thighs (cut off the tips) because that is what I had. Used stewed whole tomatoes (1/2 can) & 3/4th of small fresh tomato also because that is just what I had (scaled for 4 servings approximately). Turned slow cooker on high for part of the time & low for the rest. Added a box of Zatarain’s jambalaya mix to the chicken. The chicken was so moist it fell right off the bone.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2007

Sorry, this dish wasn't very good for me, my boyfriend wouldn't even touch it because it didn't look very appetizing. It tasted ok but lacked something so I added a ton of Adobo Sofrito and it still wasn't tasteful. Sorry, won't be making this again.

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BABYGIRL30S

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Mar. 13, 2007

Mine turned out pretty watery. Next time I'll add maybe the uncooked rice to the pot and simmer it together from the beginning. Overall, though, a pretty good crock pot recipe, but not a slamdunk.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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