Reviewed: Nov. 3, 2006

I like a little color in my jambalaya so I add a can of crushed tomatoes. I love this recipe and the left overs are great

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HeatherC

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Reviewed: Oct. 31, 2006

I thought this was delicious. I made it for a group this summer, and people raved about it. I am not a Jambalaya fanatic, so I don't now how it compares to others. It's not as good the next day, so don't make too many leftovers.

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Jackie B

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Ames, Iowa, USA

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Reviewed: Oct. 30, 2006

Delicious and easy!! I'll be making this again and again. Thank you so much for sharing this recipe.

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BOBBIEANNE

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Reviewed: Oct. 23, 2006

What a kickin' recipe! I replace the chicken breast with precooked turkey breast from my local deli, and just shread it off the bone. I also add a chopped carrot for extra color. What a GREAT recipe! Very tasty!

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Mrs Rice

Cooking Level: Intermediate

Living In: Moses Lake, Washington, USA

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Reviewed: Oct. 22, 2006

My husband and I really enjoyed this recipe. We actually omitted the chicken because we didn't have time to thaw the chicken. We loved the great taste of jambalaya without the extreme taste of the seasonings that you would get from some the packaged brands. Next time, we will add chicken tenderloins in place of the chicken breast.

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judiesdream

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Oct. 10, 2006

This was a very easy, very tasty dish and I didn't change a thing. It does make a big pot. Thanks for the recipe.

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Kelly011465

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Oct. 8, 2006

Excellent and not difficult, however it took me about an hour to complete the meal (rather than 45 mins). We will definitely be making this again!

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EMILESVT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Oct. 4, 2006

This was the first time I make Jambalaya and now I love it. Okay for all those bay leaf fans, don't get upset, but I didn't use any. Not because I didn't want to but because I didn't have any on hand. Anyways I used smoked sausage which gave the food an awsome smokey flavor and I used Frank's Red Hot Sauce. This dish was the best. Even my picky 3 yr old ate all her food. We had this for 3 days straight it was soooo good. Thanks for the recipe! Btw, it is good without the bay leaf, I promise!

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mikaymo

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Sep. 27, 2006

this is great! the only thing is that i added more cayenne pepper since we love spicy food. it was easy, quick and delicious. plus, my husband is from the New Orleans area and he loved it, which is great.

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LHL

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Reviewed: Sep. 16, 2006

I added shrimp to this recipe and it turned out to be a great one pot dinner recipe. My family enjoyed it and it will be on our favorites list.

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blimsilvernail

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Sep. 16, 2006

This is a good one. Realy simple to make but very tasty

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Donny

Cooking Level: Intermediate

Living In: Vilnius, Vilniaus Apskritis, Lithuania

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Reviewed: Sep. 13, 2006

I had serious doubts about this recipe but for how easy it is to prepare it is absolutely amazing. I added 2 cans of diced tomatoes with chiles to the soup mix and I made the rice separately using 2 cups of the chicken broth. I then served the soup over the rice.

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Temkin

Cooking Level: Beginning

Home Town: Clinton, Oklahoma, USA

Living In: Brentwood, Tennessee, USA

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Reviewed: Sep. 10, 2006

OH YEAH! Great recipe! I added a can of diced tomatoes, which I would definitely recommend. I used chicken garlic sausage and also free-range chicken, and it was wonderful. For the rice, I used Texmati, which cooks in about 20 minutes, perfect for this recipe. Do not use Minute Rice! And don't even think about skipping the bay leaves - they add a delicious flavor to the mix.

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johnsonri

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Reviewed: Aug. 22, 2006

Tasty meal and it serves a lot! It is a bit time consuming to cut all of the veggies/meats but its very easy to make. We like it a little spicier so we went heavy on the cayenne and hot sauce. I also used brown rice and it came out great, thanks!

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MSDROZ

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2006

Fantastic! Great as leftovers. This recipe is a keeper!

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ZMan

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Reviewed: Aug. 15, 2006

I have never made jambalaya before but this was actually pretty easy to make. It took a bit longer to make than what it says but it was worth the wait. I did make it spicier than what it calls for but it ended up being so good! I am already planing on making this recipe again.

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Gropp's Girl

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 9, 2006

This recipe is awesome! I am from Louisina and was raised there for 18 years so I know a good southern dish when I taste one. Thank you so much for the great recipe.

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ashley

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Jul. 27, 2006

My husband is a "born and raised" cajun from southwest Louisiana, and he LOVES this dish! It is one of the few things he has asked me to make week after week. My 10 year old son enjoys it as well. A tip for the sticky rice problem some people have mentioned - use parboiled rice. It is a little more expensive than regular rice, but does not clump.

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SB

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Reviewed: Jul. 10, 2006

This recipe was excellent - I omitted the celery just because I didn't have any on hand. I also didn't use minute rice just regular uncooked brown rice and it took a lot longer to cook then 18 minutes. Overall it was delicious! Thank you!

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