Reviewed: Nov. 13, 2008

This was good, but I still thought it was pretty hot and spicey. Considering that it was supposed to be a mild jambalaya, the real deal must be smokin'! It was very easy and quick.

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mandalala

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Reviewed: Nov. 12, 2008

I liked this but my family didn't care for it too much.

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Tracy in Ohio

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Reviewed: Nov. 12, 2008

I'm not a big rice lover so I didn't enjoy this dish as much as my husband and son did. They loved it and I think I'll probably be getting requests for this one again. I used red peppers instead of green (I find green peppers to be bitter) and I added half a pound of raw shrimp during the last five minutes of cooking. I will definitely add more cayenne pepper the next time around. Thanks!

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KPATER

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Reviewed: Nov. 10, 2008

This was very good gave it 4 stars just because of preference. I like a bit of tomato in my Jambalaya, so i added petite diced tomatoes with garlic and peppers which then gave it 5 Stars for me!! Husband and Neice loved it so its a keeper!!

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shortiety

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

Very tasty. I also added a can of diced tomatoes. Will deffinitely make again.

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JJ

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Reviewed: Nov. 2, 2008

Easy and delicious. My husband loves this!

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Hnrzgrl

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Reviewed: Oct. 29, 2008

I made this recipe exactly as the directions said to, and it was so delicious! AND...bonus...it is safe for my toddler to eat, he has dairy & egg allergies. He had three helpings, he loved it. I wonder...does this freeze well?

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Katie

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Reviewed: Oct. 29, 2008

Love this quick and easy recipe. My kids love it as well when I use the little smoky cocktail weiners instead of kielbasa. I also have made it with carrots and peas- any veggies I have in the fridge. Awesome!

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LJANEZIC

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Reviewed: Oct. 28, 2008

We loved this recipe. I used beef broth and brown rice because it is what I had on hand. Using the brown rice ups the cooking time to 40 minutes. This will become a staple in our rotation.

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Kristyn McCain

Cooking Level: Beginning

Home Town: Fowlerville, Michigan, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Oct. 26, 2008

Made this last week and it was P.D. Tasty! Made Jambalaya Burritos out of the leftovers and they were even better! Followed the general recipe but used 3 Chicken Breasts, 16oz of Kielbasa, and about 1lb of med/large Shrimp as we like our meats ;). Also added 1 pint of canned Tomatoes from my garden. For seasonings, I used about 1-1/2 Tablebspoons of the following great, make-it-yourself Creole Seasoning recipe I found on the Net. Creole Seasoning 2 tablespoon Kosher salt (you may use less salt, folks in south-east Louisiana are notorious salt fiends) 2 tablespoons black pepper 2 tablespoons dried onion 1 tablespoon paprika 1 teaspoon garlic powder 1/2 teaspoon cayenne 1/2 teaspoon chili powder 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano

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AvidAngler

Cooking Level: Intermediate

Home Town: Healdsburg, California, USA

Living In: Windsor, California, USA

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Reviewed: Oct. 26, 2008

My husband LOVED this recipe, I did not use the kielbasa, I used a pound andouille sausage instead. It added to the heat and it was terrific. I bet shrimp added would be good, too.

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Bobbi

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Reviewed: Oct. 25, 2008

Awesome recipe! I cut the rice in half and used a brown rice medley from trader joe's instead of white rice, used chicken turkey andouille instead of kielbasa. also added a roux because it turns out that i thought i was making gumbo instead of jambalaya, it was super fantastic, hot and delicious on a cold and stormy night. thankyou!!!

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shelley

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Reviewed: Oct. 25, 2008

This was so good!!! I did add about 2 more cups of chicken stock and some okra and shrimp towards the end.It made a huge pot full,and was great heated up the next day!

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duckluck

Home Town: Loxley, Alabama, USA

Living In: Bokeelia, Florida, USA

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Reviewed: Oct. 23, 2008

I had never had Jambalaya before this so I didn't know what to expect. That being said we thought this was great but like others had mentioned it was thick. It had great flavor. Thanks

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Liam's Dad

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

I made this a couple of times now experimenting with the amounts of pepper and adding different spices. Altogether, the original recipe is just as good, but I enjoy adding tomatoes and just making it a little bit spicier. My friends loved it.

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Zorya

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

this is the first recipe I've tried out on this website and it was delicious. I followed the recipe to the T. It was great and I will definitely be making this more often. My husband and I had it as leftovers the next day and it still tasted great!

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BK

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Reviewed: Oct. 21, 2008

Delicious! Just enough spice and not to hot. We used turkey kielbasa and it was soooo good! 5 stars from my family. Will definately make this again.

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Rachel Dobbs

Cooking Level: Expert

Living In: Hobbs, New Mexico, USA

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Reviewed: Oct. 19, 2008

This is fine, although I added many things other reviewers suggested as well. Old Bay, more garlic, 2 cans of diced tomatoes, 4 cups chicken stock... there was WAY too much rice it's like a casserole. Could use less rice or more liquid. Also cooked rice in advance still could use more liquid. Also after it was done, added the other half of the kilbasa and REALLY needed more chicken I used 3 breasts initially. Not sure I would make again. Although easy enough for a weeknight. Unless you want to feed an army I'd cut it in half. I have a large dutch oven full of "jambalaya".

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murphy92198

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Oct. 19, 2008

Awesome!!! Used one can of diced tomato's and left out the celery. Cooked the rice in the rice cooker...Loved it and will make it many more times..Thank you

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