Reviewed: Aug. 8, 2006

Excellent!! Just used olive oil, kielbasa, no file powder, and added some shrimp during the last 7 minutes. Since I added the shrimp, I used a full 28 oz can of crushed tomatoes. Also seasoned with some thyme and fresh basil. Cooked rice separately, so skipped on the broth.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 31, 2006

great!

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CARTGIRL123

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Reviewed: Jun. 17, 2006

We ate this as the main course of a Mardi Gras murder mystery party and it was awesome - so authentic and exotic for us. I also omitted the file powder, and hot sauce and just added a little extra cajun seasoning. I also had to cover the rice to get it done, and thus cooked it longer. Excellent with garlic bread and blackened chicken salad!

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christa chimmi

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

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Reviewed: May 11, 2006

Good recipe!! My family loved it and it was very quick and easy to make!!!

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Kenneth

Cooking Level: Expert

Home Town: Beloit, Wisconsin, USA

Living In: Clovis, New Mexico, USA

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Reviewed: May 2, 2006

My son gave this 5 stars as I made this upon request, scaling the recipe down to one serving (which really made enough for 2). I had everything on hand except the andouille, but I had hot Italian sausage in the freezer, so I used that instead. Also omitted the file powder as it was thick enough after the addition of the rice. The spice was right on for my son, but could easily be increased for those who need an extra kick. Thanks for an easy weeknight meal!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2006

This was really good. Everyone who tried it raved. I did find that like a lot of other reviewers I didn't need the file powder. I also substituted keilbasa for the andouille sausage.

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Megan

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Reviewed: Mar. 22, 2006

Although I modified this recipe quite a bit it was still successful, easy, and best of all delicious! I steamed and shredded the chicken the day before and just added it in with the sausage in step 2. I was out of Cajun seasoning and used the same amount of Creole seasoning instead and all the other reviewers that said the file powder wasn't necessary were right. I didn't use it and didn't need it...the consistency was perfect. A definate keeper!

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Eileen S.

Home Town: Manville, New Jersey, USA

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Reviewed: Mar. 20, 2006

Very good! This was my first time eating the andouille sausage...wasn't impressed with its flavor, but the dish itself was awesome!

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sagedoodlebug

Cooking Level: Expert

Living In: Bartow, Florida, USA

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Reviewed: Mar. 6, 2006

This was a GREAT jambalaya. I used brown rice instead of white, and you couldn't even tell ;) Also, I didn't have any file powder, honestly, I didn't even know what it was! I think I will definitely look to pick some up. FYI Whole Foods sells a wonderful low fat andouille sausage. Try this dish, you won't be disappointed.

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Ruth

Cooking Level: Intermediate

Living In: Almonte, Ontario, Canada

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Reviewed: Mar. 6, 2006

It was great. We didn't have file powder so I just added more cajun seasonings. I also added shrimp and it was yummy with the chicken and sausage.

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DNASCOTT

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Reviewed: Mar. 2, 2006

this was really good but i would cook the rice separately next time, as it took more time to cook & the rice ended up a little mushy cuz i had to keep adding more chicken broth. i also added cooked shrimp toward the end. i would add more hot stuff too.

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Mel

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Reviewed: Feb. 26, 2006

We loved it! So easy. I took the advice of the others & cooked the rice seperately...worked out well. We like spicy food, so I added about 3 times the amount of red pepper as the recipe called for.

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Southern Belle

Cooking Level: Intermediate

Home Town: Abingdon, Virginia, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Feb. 18, 2006

I've made this recipe a number of times over the past several years and I stay fairly faithful to the recipe. I have had no problems finding any of the ingredients in my local grocery stores. It's easy to make, delicious, and the leftovers reheat in the microwave perfectly.

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Cliff

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Livermore, California, USA

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Reviewed: Feb. 5, 2006

This is really good. I added smoked sasauge which gave it a nice flavor. It was really thick so I served the rice on the side instead of cooking it all together. Add as much spice as you need, I made it really spicy.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Jan. 30, 2006

Delicious recipe! I've already made it twice! Just a really good comfort food. Thanks!

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FIGPEAR090

Home Town: Palatine, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 26, 2005

We had a request from our dinner guests who are from Louisiana for some jambalaya and corn bread. They have been away from their family and home for over six months so I did my best to make something authentic tasting. I was shocked at how easy this was to make and my Southern guests ate so much of it that I was in shock! It tasted pretty good to me too but it was a little too spicy for my 6 year old and my 7 year old. I stuck to the recipe exactly except that I couldn't find the file powder and I had to double it. I made 12 servings for 4 adults and 4 children and there was none left!

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PLAYKITTENPIE

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 10, 2005

This was really good and not too spicy. I didn't have the file powder and it didn't matter. I did add cooked shrimp at the end. Quick and easy. My daughter ate it and said it was really good and my husband had 3 servings.

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Sharon H.

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Reviewed: Nov. 7, 2005

Mmmm, mmmm! Very filling and delicious!! I made this for a French-themed banquet at my high school and it was a hit! The peanut oil was unneccessary because the sausages released plenty of fat. I eliminated the file powder (did not have) and hot sauce, and it was plenty spicy! Try adding thyme, basil and oregano. Thanks for a great recipe.

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HANNAH22

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2005

Loved it!!! I added 1 lb. of frozen shrimp, an extra 1/2 cup of rice, and a large handful of julienned carrots. I halved the amount of chicken and used my leftover boiled chicken. The andouille sausage is great, but I'm sure it would turn out with other sausages if you can't find the andouille. I didn't have any file powder, but it didn't need thickened anyway. Overall, it was a great dinner, and I was able to get my husband to eat all kinds of veggies!!!

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Sep. 14, 2005

I substituted some Turkey Kielbasa for the Andouille sausage, used vegetable oil, and didn't have the file powder. A pretty standard Jambalaya. A little spicy, but quite good.

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