Reviewed: Nov. 8, 2009

Very good. Used raw chicken thighs on the bone, removed skin, did not drain the stewed toms. , used 3 small onions, one green pepper, 4 cloves chopped garlic. Used full tbs tabasco. Cooked for about 40 min. in 5 qt pan on stovetop. We enjoyed this.

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SHOP1999

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Reviewed: Oct. 11, 2009

This is delicious! We actually made it two nights in a row! We omitted tomatoes since we didn't have any the first night...Double the recipe though, this jambalaya goes FAST!

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Kaden's Mom

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Reviewed: Aug. 23, 2009

Yummmmmm! I did follow the recipe exactley and it was soooooo good! Thank you!

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Wildflower Hill

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Bloomfield, New York, USA

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Reviewed: Jul. 20, 2009

This is the first time I have commented on a recipie, although I have used allrecipies for 5 yrs! It's wonderful with a few modifications. I omitted the chicken, used pork sausage, and of course, any cajun will tell you: used the 'holy trinity' Instead of just onions, I added 3 stalks celery, 3 cloves fresh garlic, & 1 bell pepper, and to the skillet,as well, and cooked till soft. Added 1 tsp. italian seasoning, 1 tsp.thyme,and 1 Tlb.cajun seasoning. Wonderful, wonderful flavor, truly cajun food!!!

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Trusoutherncook

Cooking Level: Expert

Home Town: Sumrall, Mississippi, USA

Living In: Ovett, Mississippi, USA

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Reviewed: Jul. 7, 2009

Very tasty dish. Everyone had a second serving. I omitted the chicken, just used chicken sausage and shrimp. Added 3 small red bell peppers and 2 garlic cloves. Also used brown basmati rice instead of plain white rice. Yum!

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Erin

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Reviewed: Mar. 27, 2009

Used turkey kielbasa and omitted the shrimp (seafood allergy). Doubled the hot sauce (Frank's RedHot). Husband gave it rave reviews and asked me to add this to our usual rotation.

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GRKaters

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

I was not able to use an electric skillet as the recipe called for, instead I used the stove-top equivalent. That was the only adjustment I made in this recipe. This recipe gets three stars (instead of one or two) from me because it turned out and was edible. I've been looking for a great jambalaya recipe and will definitely keep looking. It just wasn't anything special or even all that great. Additionally, there is absolutely no reason to cook shrimp for 20-25 minutes. In a heated covered pot, shrimp will cook in just a few minutes. I can't imagine a scenario when over 10 minutes would be necessary. The 20-25 minutes made the texture of the shrimp quite unfortunate.

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amberb

Cooking Level: Intermediate

Home Town: Denton, Texas, USA

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Reviewed: Feb. 21, 2009

This was great! WE don't like extra spicy dishes, so I just left out the Cajun Seasoning. We will be making this again.

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sassier75

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

I made this last night after doing a quick search for something I could make with the random items I had on hand. It was DELICIOUS and will definitely become a part of my repertoire. I don't think you could really mess this up, but here's what I used since I didn't have all of the exact ingredients: diced tomatoes instead of stewed, Pete's hot sauce, leftover rotisserie chicken, frozen pre-cooked shrimp, full-sized turkey sausage, 1/2 an onion, water w/ chicken boullion cube instead of chicken stock, white rice, and extra garlic - always! I also used a regular chef's pan with a lid because I don't have an electric skillet, and it was fine. I might add a dash of cajun seasoning or Old Bay next time, just to add some more depth to the flavor, but overall it was GREAT! Thanks Jenny!

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suzyk

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Reviewed: Jan. 17, 2009

Too much food and there was something not right about it - it was missing something - there was too much tomato and using the hot sauce to make it hot tasted fake. I won't try this recipe again.

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Emma

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Reviewed: Jan. 10, 2009

Awesome!!! What a great base for a jambalaya! I made some changes-added a red bell pepper- didn't use chicken at all- threw in some ham- used turkey smoked sausage - shrimp and basically cut the recipe in 1/2. This is some of the best jambalaya I've ever made! Such a good and easy recipe to personalize!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jan. 4, 2009

I LOVE this recipe! I made this for a party & everyone commented on how much they liked it. I sometimes substitute minute rice for the long grained rice & I added some fresh minced garlic. EXCELLENT! Thanks for the great recipe! One of my FAVORITES!

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Angie

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Reviewed: Dec. 27, 2008

Superb! This is so hearty and filling, and if there are left-overs, they taste even better the next day! We like to use wild rice, and sometimes we add a can of clams.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Nov. 14, 2008

This was fantastic! My first time making Jambalaya. My step mom who is the most picky eater, had seconds or thirds! Next time, I think I will add a couple cloves of garlic as well!

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courtney

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Reviewed: Sep. 2, 2008

Made this exactly but with our chicken sausage (ungrilled) and shrimp. It was easy, and good, but could use more tobasco sauce. I liked it, and it was good and easy. We burned the bottom of the pan though (badly) and ended up wasting a lot of rice.

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ramoslove

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Reviewed: Aug. 9, 2008

My friend and I loved this Jambalaya! I actually cooked the rice first because I was afraid sausage and chicken would be over cooked, it turned out great. I substituted salt with powder chick stock, it brought out a lot more flavor rather than just salty. It was very tasty! thanks for the recipe!

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AGENTWU

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Reviewed: Aug. 9, 2008

This is a great, easy recipe! I didn't have the precooked meat, so I cooked it with the onions at the beginning. I used Italian sausage and cut my chicken breasts in small chunks. (Only b/c I was too lazy to shred). The amount of heat is just right for me, but I tend to like milder flavors, so if you want to add slightly more hot sauce it will work if that's your taste. I will make this again and again, great recipe!

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SULA5

Cooking Level: Intermediate

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Reviewed: May 25, 2008

Not a lot of flavor - I would increase the hot sauce and add red-pepper flakes next time. It was pretty bland. This recipe makes quite a bit. I'm hopefully it will taste better the next day. I didn't have an electric skillet so I just used a regular one and simmered it on low with a lid - per the directions on the rice.

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