The reviewer gave this recipe 1 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 18, 2009
This had absolutely no flavor to it. I keep rereading the recipe wondering what I did wrong but I followed it word for word.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 7, 2009
Very nice! I added some spicy sausage near the end of cooking time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 20, 2009
Really good as is - just added a dash of Tony Chachere's and perfect. I will make rice seperate next time - a few tiny pieces didn't cook all the way. But overall - tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 11, 2009
This was fabulous, and so easy! I made a few changes - instead of chicken, I used spicy smoked sausage and shrimp. I wanted some heat, so I added about 1 1/2 tbsp creole seasoning and 2 tsp siracha. It was delish! Oh and instead of green peppers I used celery. The hubs loved it!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 31, 2009
This is a great base recipe! Here's what I usually do with it. I melt the 4 tbsp of butter in a pot, then saute chicken breast or sausage until cooked and golden brown. I take out the meat and set aside, then make the roux and stir for about 2 minutes. I then add the meat back in, along with ~4 cups of homemade tomato sauce, 2-3 cups of homemade chicken stock, and 2 cups of brown rice. I bring it all to a boil, then let simmer for about 45 minutes, or until just a little liquid remains (per the recipe), then add the shrimp and let steam for about 8 minutes. After all that is done, I season it to taste with salt, pepper, and creole seasoning. I get rave reviews from my foodie husband every time!
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Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Apr. 16, 2008
Pretty good, but it seemed like it needed a little something. Still, the whole family liked and ate it so it's a winner.
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Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 11, 2007
I've made this recipe two times. Each time was fantastic. One time I added Shrimp the next just the chicken. Play with it a little. Very easy to make. Very hard to screw up. Add a little of this, a little of that..Whammo..a great meal. Tastes better the next day.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 2, 2007
I made this for all of my neighbors and I received lots of compliments. I used shrimp, ham, sausage and chicken; added some chili pepper, hot pepper seeds, just enough for flavor, not to make it hot; for those that like it hot, I posted a bottle of 'Louisianna Hot Sauce' and my neighbor brought over 'Tony Chacehere's Original Creole Seasoning'. WOW!! Next time i make this I will not make it with the rice in the soup, I will make them seperately and serve the Jambalaya over the rice. The rice became real mushy. Otherwise, love the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: May 2, 2006
A very good hearty dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 23, 2006
This was such a quick, easy, and delicious meal! I like foods a little more on the spicy side, so I just doctored it up by adding a little bit of cayenne pepper and garlic powder. I'm certainly glad I came across this recipe!!
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Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 16, 2006
WE LOVED IT! Nice and easy to make. All in one pot, even better! Of course, if you want it spicey hot, you'll have to add that...but we loved it, just as is!
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Joy
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Cooking Level: Expert

Home Town: Melbourne, Florida, USA
Living In: Ridgecrest, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 15, 2006
This was OK. Kinda bland for my taste buds. I did add italian sausage which helped but overall it just had no BAM!
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Cooking Level: Expert

Home Town: Ridgecrest, California, USA
Living In: Grants Pass, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 10, 2006
Delicious. I used 25-to-a-pound shrimp. I couldn't spend all that time peeling them without making use of the shells! So I put the shrimp shells in the chicken stock and added one more cup of chicken stock and one cup of white wine, then reduced it back down to the amount called-for in the recipe (then removed the shells, of course!) I also cooked the roux to a golden brown before proceeding with the rest of the recipe. The recipe does not call for "trinity" (onions, celery and green pepper) and no cajun seasoning - which I found interesting. So I served this recipe with a bottle of papaya hot sauce for people to pass around.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: The Dalles, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 9, 2006
Somehow this ended up mushy, as someone earlier said. Also, it definitely needed spicing up...red pepper flakes and/or hot sauce. I'm going to try another recipe for jambalaya next time.
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Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 8, 2006
This was my first time making or eating jambalaya. It was great! I added a little cajon seasoning and hot sauce to spice it up just a bit. Great recipe and easy to make!
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Cooking Level: Beginning

Living In: Anderson, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 7, 2006
I couldn't resist adding some heat to it so I added a jalapeno, dried chili peppers, and a touch of chili powder. I also used traded out some of the onions for bell peppers.
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Cooking Level: Professional

Home Town: Logan, Utah, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 6, 2006
I thought this was great and I enjoyed making it. However, I don't think I could get away with making it again because my husband said he'd rather have Crawfish Etoufee (sp?) if I was going to make something like this. He and my bro-in-law still liked it though.
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Living In: Arlington, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 4, 2006
Tried as per the recipe, except I used different herbs (mixed) and used my own chicken stock (broth). Not a meal I would try again, probably my dodgy stock mucked it up.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Gloucester, Gloucestershire, England, U.K.
Living In: Monchengladbach, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 2, 2006
This was a great recipe. I just made it the other day for Fat Tuesday. My picky husband LOVED it! I made a few adjustments. I thought I had shrimp in my freezer but I didn't so I cooked a large chicken breast and cut it up into small pieces. I also used two leftover italian sausages that I had in my fridge. I used two cloves of garlic and I added a teaspoon of crushed red pepper flakes, just to give it a little more kick. This is a super easy recipe to make and you can pretty much add any type of meat that you have on hand. You can really be creative with this recipe and make it your own! Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 1, 2006
Definatly use the smoked sausage in this recipe instead of the ham, it gives it nice smokey flavor, delish!!! Really nice recipe.
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Metuchen, New Jersey, USA
Living In: Edison, New Jersey, USA

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