Reviewed: Jul. 18, 2007

Excellent recipe!! DH says the spices absolutely "exploded" in his mouth. He just kept saying over and over how good this was. The flavors meld together perfectly. I think it will be even better tomorrow after it sets over night. Super simple and quick to come together. Had everything on hand. Will probably add oysters and shrimp next time, as this is DH's favorite combination. Thank you for sharing!!

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: May 28, 2007

this is so tasty and super easy. i love anything i can make in one pot. i did cover the pot for the last 25min. of the cooking and the rice turned out fine. great recipe, thank you

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MRSDREYER

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Reviewed: May 23, 2007

This recipe was very tasty! We do love our food extra spicy so we added some additional spice. We used olive oil and didnt bother with the file powder and it was still VERY GOOD!!! We also added some ketchup for some extra sweetness and it actually added that extra kick! VERY GOOD!!! A family favorite forsure!

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linny

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2007

I had some sausage, chicken and peppers that I needed to use up, so I did an ingredient search and found this. I'm happy I did because this jambalaya is fantastic! I followed the recipe exactly (minus the file powder) and the flavors blended perfectly. I think the only chance I will make next time is follow the advice of several people and make the rice seperate and maybe add some shrimp.

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sendsun

Home Town: Ewing, Illinois, USA

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 21, 2007

This is an excellent Jambalaya recipe. I followed it to a tee, except a I added more spice than I should have. I like spicy foods, but I am a bit nervous to serve it tomorrow to my guests. The previous poster left great advice to go easy on the spices. File powder can be found in the baking aisle and is pronounced fee-lay (according to my grocer) Enjoy!!!!!!!!!!!

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Kris

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Reviewed: Feb. 7, 2007

Very easy to make, do not worry about not having the File Powder. Be careful with the spice as it can get hot fast. Easy to add, hard to remove.

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jthealy

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Reviewed: Feb. 1, 2007

I've had this recipe for a long time and finally decided to try it and I'm glad I did. Easy and tasty. I didn't add the file powder and added a bit more crushed tomatos but followed the rest as recipe states.

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casey

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Reviewed: Jan. 22, 2007

Thought this was a great recipe. I did however make a few changes. I added 1 tsp sugar, 1/2 tsp thyme, 1/2 pound cubed ham, 1 can French Onion soup,a 28 oz. can of tomatoes instead of the 16 oz. can, and right before the end put in 10 oz. shrimp. I also garnished it before I served it with fresh parsley and chopped green onions.

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JPBROUGH

Cooking Level: Intermediate

Home Town: Port Clinton, Ohio, USA

Living In: Fremont, Ohio, USA

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Reviewed: Jan. 14, 2007

I subbed Holme's pork/venison sausage, it's the best jambalaya I ever made. Thanks!

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jack daniels63

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 12, 2006

Excellent! Don't get put off by not having the file powder. I didn't use it and it turned out awesome. Perfect amount of spice and flavor. I will definately be making this Jambalaya recipe again.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Dec. 7, 2006

This dish is spicy and so good! I let it simmer for nearly 20 minutes because I like the rice a little wet. Loved it!

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Claire

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Nov. 3, 2006

I made this vegetarian by subbing veggie stock for chicken and using boca products for the meat, and it was soooooo good! What a nice change in pace. This will definately make it in the rotation!

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Oct. 27, 2006

Really enjoyed this recipe. I didn't have the file powder and it tasted just fine. My 3 and 7 year old children loved it, even had two helpings!!

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momto2kids

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Reviewed: Oct. 23, 2006

My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begging me to make it again!

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AVARNEY

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Reviewed: Oct. 13, 2006

This was really flavorful. I've already served this for dinner for my friends on several occasions, and each time, someone asks for the recipe (and then I steer them to this site). I cooked the rice separately to make sure it cooked all the way. Will definitely keep making in the future.

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