The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 13, 2009
I've never made jambalaya before so I can't compare this to other recipes, but this was very good. I used a spicy Italian sausage instead of a smoked sausage which added even more hot, and I almost doubled all the other spices because I wanted it extra spicy. It turned out real well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 19, 2009
This recipe was delicious. I followed other reviewer's suggestions and added a can of chicken stock,white wine, thyme, and doubled all spices. Next time I may cut back to 3/4 of a can of stock just to thicken up the sauce a bit. Served over white rice. Even my three year old loved it... Thanks!
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Cooking Level: Expert

Home Town: Englewood, Ohio, USA
Living In: Cincinnati, Ohio, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 28, 2009
I followed the recipe exactly and it was fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 29, 2009
Made this last night 072809, it is very good. Furthermore, I did use several of the suggestions by the other reviewers. I used the amount of meat exactly as the recipe suggests but I thought it could have had a little more shrimp; like ¾ lb instead of ½ lb. As far as the spices I doubled all of them as suggested by another reviewer, and I added 2 TBS of crushed peppers along with 1/8 teaspoon of Chinese Five Spice (Definitely Optional). Additionally, I added (1) 14oz can of chicken broth and a splash of White Wine along with 1 TBS of tomato flavored chicken bouillon; all optional except the (1) 14 oz can of chicken broth. I agree with the other reviewers it would be too much tomato and not enough broth without the extra can of chicken broth. I made boxed New Orleans style rice from the store which had dried veggies and seasoning in the mix; I used two boxes of the mix and added one 10oz can of Rotel Tomatoes for each box. The box directions call for meat and other items to be added but of course I already had that in the Jambalaya. I served the Jambalaya and Rice separate but later mixed them together for storage of leftovers, it makes a lot. Next time I will just mix them together at the start. This is a good recipe and can be tweaked to what you like, I like very spicy Jambalaya, but if I were to make a single recommendation to this recipe it would be make it like the recipe but add one 14oz can of chicken broth.
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Cooking Level: Expert

Living In: Longmont, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 15, 2009
Absolutely delicious. My husband has re-christened this "Yumbalaya". I would recommend smoked sausage over polish, as we tried both ways and strongly preferred the smoked. Used about 50% more spices, although in the same proportions. Very delicious and hearty over rice and works great in the crock pot cooking all day! I cooked the veggies and the chicken(separately) on the stovetop for a few minutes each before putting it all in the crock pot. By the end of the day, the chicken was falling apart on the fork and all of the flavors had melded so wonderfully. Mmmm! We didn't use any additional liquid and did not find the tomato flavor at all overpowering, but this could be because we made it in the crock pot which conserves the liquid during cooking. We also skipped the shrimp, you probably wouldn't want to leave that in the crock pot all day.
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Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 8, 2009
Little too tomato pasty...cut to 3oz tomato paste and add 1 cup of chicken stock.
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Cooking Level: Intermediate

Living In: Brunswick, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 11, 2009
Very good! Smells delicious while its cooking. Good comfort food for a cold, rainy day! Added extra veggies and made mine a bit spicier just for personal preference! Have a glass of light beer to help the burn! =)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 28, 2009
This recipe was so simple and tasty! My boyfriend woke up the next morning still raving about this dish. The only change I made was to double all of the spices to give it the big "kick" that we like. Thanks so much!
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: New Market, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 4, 2009
I followed this recipe exactly only I didn't have shrimp so I didn't include them. I also doubled the veggies just to have more veggies. Really, really tasty. Even my picky husband loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 3, 2009
amazing, really! this recipe is nice and spicy. i added a few pinches of paprika and a few pinches of nutmeg for a little depth of flavor, but otherwise it's perfection!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Lambertville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 21, 2009
Family loves this recipe. I followed the directions but felt it needed something, so I added a chicken bouillon cube. It's great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 17, 2008
My family loves this recipe, they are always thankful when I make this. The other night I did not have enough rice so I decided to try it with some pasta. I don't remember what the name of it was but it had very thin strands that where about 1 cm long each. I enjoyed it with pasta and would recommend that others try it for a change instead of the rice.
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Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA
Living In: Albany, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 14, 2008
I have made this 2 times in 2 weeks - once for my family & once for a large party . . . it was an absolute hit with both. I did make make two batches at a time and split them to make one batch spicier!! It's a simple recipe but offers all the tastes of a real Louisiana Jambalaya!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 2, 2008
Excellent dish! Added a few Tbsp. of red wine and a little jarlsburg cheese mixed in. Cooked in slow cooker. Comforting, hearty, delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 31, 2008
This is a great recipe! I've made it quite a few times and every time it's a big hit and there's never leftovers! Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 19, 2008
I made this recipe, taking some of the suggestions into account. I didn't include any tomato paste because I didn't have any, which eliminated any need to add chicken broth and it still kept a red color without being overpowering. I would strongly suggest keeping the shrimp in the recipe, because it took on an amazing smell once I added them, plus the additional texture is a lot of fun in the mix. I used frozen peppers instead of fresh, and didn't have any problem with them, and also had to substitute chili poweder for the cayanne pepper. The rice I made with chicken broth for a nice flavor. Both my boyfriend and I really enjoyed it and I am excited to make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 9, 2008
Thank you, thank you and thank you! I have been looking for a GOOD jambalaya recipe and I finally found it! This is the BEST jambalaya recipe hands down. I did however like other reviewers made some adjustments. First, used less tomato paste, added splash of white wine, 1/4 cup of chicken stock, dash of thyme, dash of ground hot pepper flakes, and used franks hot sauce. It was absolutely delicious!
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Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 2, 2008
Excellent!! The only change I made was add a can of seasoned chicken broth before putting in the tomatoes & paste. YUM!! Will make again and again.
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Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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Reviewed: Jan. 30, 2008
My fiance and I really loved this. The only reason I gave it 4 stars is because I thought the tomato flavor was a little too strong. I added a 1/4 cup of chicken broth and a couple tablespoons of white wine. I used turkey keilbasa. I served it over white rice. D-lish!
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Cooking Level: Intermediate

Home Town: Des Moines, Washington, USA
Living In: Coeur D Alene, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 25, 2008
Great recipe! I used chopped ham instead of sausage and left out the hot sauce and cayenne pepper (don't like it too hot) and it was was wonderful! I lost the one jambalaya recipe that I had, and this is the closest to it. Thanks!
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Cooking Level: Expert

Living In: Warsaw, Indiana, USA

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