Reviewed: May 16, 2012

excellent flavour, easy to make. will make again and again

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Reviewer:

Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 29, 2012

This is close to the reciepe ive used for years. Its a very hearty reciepe. I didn't go easy on the spices and it was a rich vibrant dish. I added another can of tomatoes and reduced it for 2 hours. No File spice on hand but it reduced well. I used spicy Italian sausage. Rather than rice I like serving on a fucili pasta. Yummy!

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Reviewer:

ltokarchuk

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 26, 2012

This is a good, classic Jambalaya recipe. Just the right amount of heat for me. You can always add more spice, if you like. I made a few adjustments, though. We prefer ours more meaty, so I only used 2c stock and 1c rice. Exchanged half of the chicken for shrimp, added a couple of slices of bacon, a spoonful of chicken demi glace and omitted the file. A very satisfying meal!

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Reviewer:

Cheri A

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Reviewed: Apr. 16, 2012

I have been a Cajun cook for years... this is the most accurate depiction of how to do this Jambalaya I have seen. Simple and to the point, the flavors speak for themselves. I also fried up some smoked bacon once... and that was an added bonus. Not very traditional, but effective.

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Jd Wheels

Cooking Level: Expert

Reviewed: Apr. 13, 2012

Great dish! No variations really, just omitted the red pepper flakes and used a bit more creole seasoning.

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Charliegirl's Mom

Cooking Level: Expert

Reviewed: Apr. 6, 2012

Excellent, this is one recipe I truly CRAVE when it's been too long. This is SPICY, go easy on the hot peppers--you can always add more later if it's not spicy enough for you! I also added thyme and oregano. Oh and I know adding sour cream isn't proper cajun, but adding some at the table will tone down the spiciness if needed.

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Reviewer:

vikingkirken

Reviewed: Apr. 6, 2012

This was great! I used chicken sausage instead of chicken and andouille sausage, and also added shrimp. Omitted salt, and instead of file powder I used about 1 c. of cut okra to thicken the stew. I also used brown rice. This was a flavorful recipe, and ,ade a very good jumbalaya. It's easy to play around from here (like with your own spices, okra vs. no okra, etc), and I liked being able to customize my proteins and rice -- if you use brown rice, go for short grain, and make sure to account for the longer cooking time!

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CaseyCooks

Cooking Level: Intermediate

Reviewed: Apr. 5, 2012

Absolutely awesome! I added shrimp with the same spices. Then added in a tsp of thyme, tsp of cayenne pepper and a half tbs of dried chives. Also reduced the broth by half a cup. We like it hot! So if you're cooking for kids resuce the heat on it. Love love loved it! Will be making this again.

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Reviewer:

ChefChantel

Reviewed: Apr. 4, 2012

my guys said it was "hot as fire" but they also loved it

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Reviewer:

wendyfou2010

Reviewed: Apr. 3, 2012

I really like this recipe. My family doesn't enjoy peppers & onions so I usually make this for myself when they go out of town and I eat on it for a week! I add a red bell pepper because I like the added color. I prefer to serve the jambalaya on a bed of rice rather than put the rice in the jambalaya, so I omit the chicken broth altogether and use a 24 oz. can of crushed tomatoes and an additional 12 oz. can of diced tomatoes with green chilis. Without the broth, the heat is a little more intense so if you modify like this and don't like too much heat, you should reduce the amount of spice. All in all, great recipe.

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