Reviewed: Jul. 8, 2005

great tasting and easy to make!

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THEM

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Reviewed: Jul. 6, 2005

This recipe is excellent. The seasoning itself is a little bland. I probably tripled the amoung of cajun seasoning used and it was perfect!

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MKAFTON

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Reviewed: Jun. 20, 2005

I made this dish and it came out beatiful. I added corn to add some more color. Next time I am going to add shrimp. LOVE IT!!

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FRITHNE

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Reviewed: Jun. 17, 2005

Family loved it!!! YUMMMMMM!!!!!!!!!!!!!

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MGA0306

Cooking Level: Intermediate

Home Town: Orange, Connecticut, USA

Living In: Seymour, Connecticut, USA

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Reviewed: May 18, 2005

My husband & I really enjoyed this dish. I used olive oil instead of peanut oil. Added prawns & ham and omitted the sausage as I couldn't get Andouille sausage in Australia. I added more cajun spice than specified and didn't have file powder. Will definatley be making again.

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CZARDAS

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Narre Warren, Victoria, Australia

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Reviewed: May 13, 2005

It was pretty good and had a little kick. I subtituted half the chicken with shrimp.

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COOKIELADEY

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Reviewed: May 3, 2005

This is GREAT GREAT,GREAT we love it. This is a true keeper.I could not find crushed italian tomatoes but i just use stew.The worcestershire i did't use and the file power i did't use but like i said before this is a great dinner.

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JAZZWOMAN

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Reviewed: May 1, 2005

Mighty tasty!! Great recipe! I used a little extra cajun seasoning and hot sauce, and used Uncle Ben's converted rice. I also used thighs vs. breasts. I will make this again as soon as I get more fresh andouille from the local sausage shop. Can't wait to share this in the work lunch room. Made it again and the eaters raved about it. They all want the recipe. This is my favorite!

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TBELLUCCO

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

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Reviewed: Apr. 7, 2005

This was a great jambalya! You might omit the hot sauce if you don't like your food very spicy.

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RBARNES96

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Reviewed: Mar. 27, 2005

This is a fantastic, idiot-proof recipe! I'm sometimes a disaster in the kitchen, and this jambalaya turned out perfectly. I added shrimp, but other than that, followed the recipe exactly. Thanks, Terri, for the fantastic recipe!!

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AJRIGGS

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Reviewed: Mar. 7, 2005

This was sooo good. don't be afraid to experiment - I didn't have all of the ingredients on hand, so I used olive oil rather than peanut, onion flakes and jarred garlic rather than real; I also left out the andouille, celery, pepper, worcestershire and file. I ended up adding italian seasoning and more red peppers and cajun seasoning to kick up the flavor.

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dlgree6

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Reviewed: Feb. 25, 2005

Try a converted (par-boiled) long grain rice. Short or medium grain rice just will not work in jambalaya, it'll make it too gummy. As for file', I use that only in gumbo that does not have okra in it.

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CHEFTIGER

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Reviewed: Feb. 7, 2005

I made this for the super bowl an it was wonderful an a great hit. They cleaned it up. Thank you Teri

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Linda

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Reviewed: Jan. 18, 2005

I WAS LOOKING FOR A RECIPE FOR CHICKEN AND FOUND THIS ONE. I HAD ALL THE INGREDIENTS IN MY KITCHEN AND DIDN'T HAVE TO GO OUT. IT WAS REAL EASY TO MAKE. EVERYONE ENJOYED IT.THE ONLY THING I CHANGE WAS THE RICE. I USED INSTANT INSTEAD.

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JESSICAKOSTER

Cooking Level: Expert

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Reviewed: Dec. 31, 2004

Excellant recipe. Couple of minor changes to try. Used hot italian sausage & added a fresh red pepper. Also did not cook rice in sauce, did not use file powder & added a tablespoon of powdered chicken broth to the sauce instead of the prepared chicken broth.

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Wendy K

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Reviewed: Dec. 5, 2004

Took forever for all the liquid to absorb into the rice, so it ended up a little mushy. Next time I think I'll cook the rice separately. Either way, it tasted just GREAT, mushy or not! A keeper for sure!

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tinychef

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Reviewed: Jul. 18, 2004

This was very similar to my usual recipe I use for jambalaya. I have never used file powder and every batch turns out great. File is a thickening agent. Made a lot. Used Emeril's Kicked Up Smoked Sausage, which is pretty spicy. Also, I like cooking my rice separately and then incorporating into the jambalaya. You can do it either way -- I just like the texture of the rice better when cooking separately.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 1, 2004

I wish I could give this a 6!! This was delicious. The only time I've ever had jambalaya that compared to this was in a restaurant--and I think this is better. I did need a little more liquid than it called for. I added some pre-cooked shrimp a few minutes before serving and it was fabulous. This one's a keeper!

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TSCHETE0

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Reviewed: Mar. 6, 2004

Pretty good jambalaya. I've tried this recipe a couple of times and it has turned out well. Be careful not to overcook the sausage or chicken in step 1. I tried to freeze some for lunches, but the rice became mushy on re-heating (maybe that's common with rice?) Might be good with shrimp as well.

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SHAGGYDEE

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Reviewed: Oct. 8, 2001

Excellent! All I had on hand was Italian sausage and it was wonderful. I did need to add another can of tomatoes as there wasn't enough liquid for the rice to cook. Family loved it!

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