Reviewed: Nov. 24, 2009

Recently married and it has been awhile since I actually cooked for someone. He LOVED it! It was really tasty. Thanks!

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Reviewed: Nov. 17, 2009

I didn't have the okra or celery, so I added some chopped bell pepper instead. I made it with brown rice (which took longer to cook than the white, I believe, so it was a little al dente) and I used turkey Italian sausage (making it the most healthy I could). I liked this recipe and will make it again, and next time I will soak the brown rice before adding it to the pan so it will be a little softer. Very tasty!

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ALLRYTIE

Cooking Level: Intermediate

Home Town: Calhoun, Georgia, USA

Living In: Santa Monica, California, USA

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Reviewed: Oct. 14, 2009

This is good. I would cut back on the tomato's next time they were over powering. I dont care for Okra either so I left it out. I will make again.

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mamaschultz

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jun. 17, 2009

I enjoyed this. But it's closer to a gumbo than a jambalaya. (Picky, picky...)

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Wun Fungi

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Los Alamos, New Mexico, USA

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Reviewed: May 23, 2009

Very good! I used the recipe for a great springboard, & tweaked it just a bit (as we cooks will do!). I browned the hot Italian sausage first, then crumbled. I tripled all the veggies, added mushrooms, used only half the sausage stated (just wanted the taste), & added Tony Cachere's to the seasonings. Put it all in the crockpot, & let it cook on low for 6-7 hours. Delicious!!! Oh, I also doubled the brown rice portion & added that to the crockpot with everything else. At the very end, I stirred in about 1-2 teaspoons of file' powder. OMG! What a fantastic meal!!! I realize it sounds as if I made a lot of changes, but really it was just playing with proportions rather than the actual ingredients. Great budget recipe - I end up with about twelve 1-1/2 cups servings for around $7! It also freezes beautifully & reheats extremely well. So, 5-stars for all those things!

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caroleleah

Cooking Level: Expert

Home Town: Fort Polk, Louisiana, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Mar. 4, 2009

I made some changes that I shouldn't have. I plan on making this again and sticking to the recipe next time.

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chrissy

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Reviewed: Feb. 4, 2009

This was really tasty! I used Johnsonville hot italian sausage and the same ingredients below. (except I used Tomatoes with green chiles) And I only have 5 minute rice on hand, so I cooked that separately with the chicken broth instead of water. Then, added that to the simmering tomatoes mix during the last 5 minutes of simmering...stirred it up and was super yummy! Thanks!

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jenerin805

Living In: San Francisco, California, USA

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Reviewed: Jan. 7, 2009

This was fantastic! I didn't have okra on hand and used brown rice. I had to add a little more chicken stock and let it cook a bit longer but it came out perfectly. My husband said that it was the best meal he'd had in a while.

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2m-mom

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Reviewed: Jan. 5, 2009

Yummy recipe! I am not normally a huge fan of jambalaya, but the Italian sausage made this a big hit! I didn't have any okra (and I don't think my kids would eat it anyway) so instead I subbed half a red pepper and half a yellow one. Also used diced tomatoes with green chilis, which were awesome for this! The seasonings were perfect (I didn't feel the need to add anything, which is rare) and I will definitely make this again!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jan. 1, 2009

We did not really care for this. It was edible, but I doubt I will make it again.

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ANGELAROCK

Cooking Level: Expert

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Reviewed: Sep. 23, 2008

I added just what the recipe called for in terms of hot sauce to make this more kid friendly. Personally, I could make it with a lot more, maybe even double. Very hearty and yummy. A perfect comfort food.

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Boyd

Home Town: Blissfield, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: May 7, 2008

Loved it! I Added a red bell pepper, since I had one in the fridge that I needed to use before it turned. Didn't add the okra (didn't have any, and we don't really like it anyhow), a can of petite diced tomatoes (made for a great sauce) and used Johnsonville sweet Italian sausage links since it was what I had on hand. This was delicious, quick and easy, and will certainly be on our regular rotation. :)

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RESSAS

Cooking Level: Expert

Home Town: Medical Lake, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 9, 2008

not crazy about this one. used frozen spinach instead of okra. I don't know if it was the seasonings or what, but the sausage was the only good part.

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jlanoue

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Reviewed: Mar. 15, 2008

I made this because sausage was the only meat I had on hand (it did happen to be Bob Evans). I followed the recipe pretty much but didn't have celery on hand so I used a small can (4 oz) of mile green chiles (just because I did have them on hand). Because I used the mild chiles I didn't add hot sauce. I did have frozen okra and did use it in the recipe but only put in about 1/2 of the amount shown. I just felt that much okra would overpower the rice.

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CLWOHIO

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Reviewed: Mar. 1, 2008

Easy, easy, easy! My 18 year old niece and I made this together trying to create a meal out of the slim pickins' in the cuboard. I didn't add the okra (didn't have it) but did add a can of beans. Everyone loved it and it sure didn't taste like an end of the month, scrape it together dinner! Thanks, this is a keeper in our house!

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AURORAM

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Reviewed: Feb. 24, 2008

Very tasty and simple to prepare. I used hot Italian poultry sausage and brown rice. I will make this again.

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WANIETA

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Reviewed: Jan. 8, 2008

This was delicious! I didn't use the Bob Evans brand sausage either because the store I stopped at didn't have it. I did use hot italian sausage for a "kick," and I'm glad I did, because I think it really pulled the whole dish together. This is a keeper for sure.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 13, 2007

This is OK for a skillet meal. If I ever make it again, I will cook the sausage through in the skillet before adding the other ingredients. I had to cook the jambalaya for over an hour, and the rice got overcooked.

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MintyFresh

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Reviewed: Jun. 20, 2007

This was very tasty and very easy to make. I have to confess that I did not use Bob Evans sausage, just some other random brand. I left out the okra and didn't miss it at all. I suggest that the sausage casings be removed before cooking. I also had to add a little bit of olive oil to the sausage, onion and celery so that the veggies would not burn.

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