Reviewed: Apr. 20, 2009

I used 1 lb of chorizo sausage and no chicken, used vegie stock and added 1 28 ounce can of tomatoes and 1 can of water the rice really sucks up the fluid, left out hot sauce as my son doesn't like but my husband added to his.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Apr. 19, 2009

I feel like I found a family treasure with this simple recipe. I am giving it 5 stars for "overall terrific recipe". No, it may not be authentic Jambalaya... "yall". And it isn't gourmet... but it uses ingredients that I usually have on hand, is very quick and easy to put together, it's not too spicy or too many ingredients that kids wouldn't like, AND it made my small amounts of meats go far enough to feed an army! Taste is VERY good as is, and it would be very easy to impart your personal tastes to it (ie: spicy: add cayenne or... love garlic:add more garlic or... love lots of flavor: add worstershire etc... or love veggies:add different veggies). Again, I feel like I found a treasure with this easy, delicious, inexpensive and flexible recipe. Thank you, for sharing!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Mar. 31, 2009

Doubled the recipe for a family gathering. Because there were several youngsters in the group, I didnt use quite as much garlic or cayenne pepper as the recipe called for and a did not add the hot sauce at the end, let everyone add their own - but it was a big hit. Next time I think I will add some tomatoes and maybe if just us and no little ones, some chili peppers but this will definately be served again...and again.

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Amy Davis

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Reviewed: Mar. 27, 2009

excellent! I added some cajun spice as well and a little more garlic and more worcestershire and hot pepper sauce. The hubby and I like it spicy!

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Lauren

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

Very good. Flavorful with just the right amount of spice. My only complaint was that some of the rice did not fully cook. I don't know if it needed more broth or if I should have stirred it while it was simmering. Maybe both?

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

Excellent and very simple. I did a few of the steps in a different manner just because of my old habits. (& because I roughly doubled the recipe) I always like to brown rice in a bit of oil so to accomodate this old habit, I did actually use an extra pan for browning and seasoning the chicken & sausage. In a bigger pot, I set to browning the rice in a bit of olive oil. Once it got the nice smell & color, I added in the "trinity" (onions/peppers/celery) & cooked those until tender. THEN I dumped everything into the big pot and watched it simmer beautifully. :)

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A. Enriquez

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Mar. 21, 2009

I wasn't crazy about the flavor of this, as compared to other jambalaya recipes I've tried. My husband liked it better than I did. I added 2 handfuls of small cooked shrimp, and he really liked that addition. Otherwise followed the recipe closely.

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ScottFamily

Cooking Level: Expert

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Reviewed: Mar. 20, 2009

Bob loved it .

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mommal

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Reviewed: Mar. 11, 2009

My family loved this recipe and kept going back for seconds aand thirds! I used chicken thighs instead of chicken breasts and added a red bell pepper. As some other reviewers suggested, I added a little more cayenne and also some tomatoes (fresh romas) near the end of cooking. Yum Yum!!!! I will make this recipe again. Thanks for sharing!

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shirleygirl

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Reviewed: Mar. 9, 2009

This is a family favorite. It is used at least twice a month!

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julesboch

Cooking Level: Intermediate

Home Town: Ortonville, Michigan, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Mar. 5, 2009

Excellent recipe! my husband likes this recipe over the family recipe! I do add tomatoes...that is the only change.

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Jules

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Reviewed: Mar. 5, 2009

This was a very simple yet delicious meal.

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Burnin' Baby

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Reviewed: Feb. 28, 2009

We really enjoyed this recipe - added a bit more chicken broth - we prefer a bit thinner sauce. Was a little too spicy for some folks, so we'll tone it down a little next time - this will become a family favorite!

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WORKINMOM2

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Reviewed: Feb. 26, 2009

This was awesome! I followed the recipe except that I probably added a LOT more cajun seasoning than is called for (because we love it) and I added some diced tomatoes - also I ended up cooking the rice separately just out of convenience and it turned out just fine. Once it was cooked I threw it back into the rest to get some of the tomato juice to simmer off for awhile. Served it with cornbread, and my boyfriend added a bunch of nasty red pepper flakes to his to make it super-hot:). It was about at my threshold of spicyness, but very delicious! We'll make this one a lot, I can tell already.

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Sabra Girl 2830

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Feb. 25, 2009

Made this in honor of Mardi Gras and fat Tuesday. I have 3 small children so I used only half of the called for cayenne pepper. We also threw in a couple handfuls of shrimp and any jambalaya I've ever had used tomato paste so I threw in a 6 ounce can. The broth / rice ratio is off. 2 more cups are needed to have it cook correctly. Always 1 part rice to 2 parts water. This resulted in an extremely tasty recipe that all my kids and my husband loved. Serve with cornbread for true Louisiana fare. I also added to hot sauce in the end straight to my bowl. I had plenty of zip for me with that and was very mild for the kiddos.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 25, 2009

This was super easy and super good! I took another reviewer's advice and cooked my rice seperately. I had brown rice so I wasn't sure about the cooking time. I used shrimp instead of chicken and I added some canned jalapenos. Since I added the jalapenos, I didn't add any more heat with the cayenne or hot sauce. It was awesome the night I made it and the leftovers I'm munching on now are even better today. Great recipe!

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Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 24, 2009

delicious!! I added a can of fire roasted tomatoes and a can of red beans. also in place of chicken i added some shrimp during the last ten minutes(i had frozen cooked shrimp) also subbed orzo for the rice and it was a wonderful Mardi gras meal! Added a bit of extra Cajun seasoning too!

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Noelle

Cooking Level: Expert

Home Town: Reading, Massachusetts, USA

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Reviewed: Feb. 23, 2009

yum!

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unc1984

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Reviewed: Feb. 23, 2009

This was very good. I didn't change anything in the recipe. My family loved it. My rice did take a lot longer to cook about an extra 15 minutes and I started to get worried that it would burn so I kept stirring it after the 20 minutes that the recipe called for which could be why it took so long.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 21, 2009

This recipe is perfect as is. More characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes. Creole jambalaya uses tomatoes.

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