Reviewed: Apr. 21, 2005

I thought this recipe was outstanding. My boyfriend was wow'ed by it. I used two large chicken breasts, cubed, and simmered them in a small amount of chicken broth. I baked the sausage in the oven for about 20 mins and added both to the spicy vegetables. I cooked the rice (I used long grain brown rice) separately in chicken broth and used about a tablespoon of each of the spicy ingredients in addition to 1 tablespoon of Old Bay seasoning. Excellent.

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Reviewer:

J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Mar. 28, 2005

Between my boyfriend and I we have lived in Louisiana for 12 years in the heart of Acadiana (Cajun Country). This was NOT jambalaya. It was a very good dish and I will make it again, but I was disappointed by the misleading name. I followed some of the suggestions and cooked the rice separately in the broth from the chicken and sausage. I also added a fresh jalapeno. Thanks for the recipe, but still looking for a true Cajun jambalaya.

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Reviewer:

CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Venetia, Pennsylvania, USA

Reviewed: Mar. 14, 2005

My husband LOVED this. He ate three bowls tonight alone! I couldn't make it to the store so I made some substitutions and did without some items. I only used one large onion and no bell peppers or tomato paste. I had packs of chicken breast strips (already cooked) from the pack (sometimes used on salads) that I used instead of cooking a whole chicken. I also used smoked turkey sausage since we don't eat pork. I boiled the chicken and turkey and also added a little shrimp for 15-20 minutes. Everything else I did the same except at the end I added a little chicken broth to get the texture I wanted. The amount of seasoning listed in the recipe are perfect if you like just a little spice, but not too much that you have to constantly drink to relieve the spice. I used minute rice on the side as directed on the box and used two cups instead of one. Thanks!

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Reviewer:

Tori

Cooking Level: Expert

Reviewed: Feb. 9, 2005

Excellent!! My boyfriend was raving after just one bite! We will be making this again and again. The chopping of veggies is the only part of this that is a little tedious, otherwise simple to make. I omitted the chicken and used canned chicken stock instead of the homemade broth, but otherwise followed to the letter. Perfect amount of kick in my opinion, but easily adjusted up or down as desired. Definitely a keeper! Thanks!

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Reviewer:

DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

Reviewed: Dec. 27, 2004

Great recipe!! Want to shorten your time? Use shrimp instead of chicken. Just add it during the last 5 minutes or it gets rubbery (I use two bags of the frozen 32-37 count pre-peeled shrimp). I also add some chopped jalapenos. Oh and don't ever use minute rice with this recipe to cut down on time...it comes out to thin.

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Reviewer:

Jenni

Reviewed: Nov. 28, 2004

It turns out a bit mushy, but is great for left-overs

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Reviewer:

DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Aug. 29, 2004

This was really good...but I do feel like something was missing. My husband and I couldn't figure it out! I would make again, but definitely would add shrimp like others suggested...and perhaps a little cumin. Thanks!

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Reviewer:

GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

Reviewed: Jul. 29, 2004

This is a family favorite, everybody loves this! I have on occasion substituted the whole chicken with chicken breast to save time. And I always use Kielbasa sausages and add bacon to the recipe to give it that little *extra* It turns out fantastic!

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Reviewer:

Ingegerd

Reviewed: Jun. 9, 2004

taste is very good, don't overcook the rice, and my family prefers kielbasa, they seem to like the texture. I had added chicken, chorizo, and linguica, next time I'll just use chicken and kielbasa.

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Reviewer:

AANTIE

Reviewed: May 22, 2004

I sauteed the veggies with six diced bacon strips and added a ladle of broth at the end of the cooking time, which I feel made a flavorful addition to the recipe. I had red, yellow and orange peppers on hand and they added a wonderful color to the dish. I only used 1 1/2 onions as the ratio of onions to peppers didn't seem right, maybe my onions were too big. I also used almost twice the spices (we like spicy food) and added about about a tablespoon of cumin for more of a smoky flavor. I also added the chicken and sausage (used the spicy smoked kind) when the veggie and broth came to a slow boil and let it simmer with the meat in. I think it added more flavor to the meat. I recommend cooking the rice separate and using the chicken broth to cook it in. I added another bay leaf to the broth to cook the rice and everything turned out phenomenal! Definitely will cook this again!

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