Reviewed: Jan. 11, 2006

This was so easy and delicious! I used kielbasa in place of the sausage because that is what I had on hand, that tasted great. I also threw in some diced red and green bell peppers for a bit extra color and flavor.

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JAVERY

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Reviewed: Jan. 3, 2006

I decided to cook the rice before adding it to everything else, but this is a good basic recipe.

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CLUELESSCHEF

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Dec. 30, 2005

Great recipe Jenny! I have made it 3 times now... my only vairation is to use red snapper instead of shrimp b/c my wife hates shrimp. Of course, everyone thinks it is my own special recipe around here.. thanks!

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williemack

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Reviewed: Dec. 23, 2005

This is the best low fat meal we've ever had!

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Tina

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Reviewed: Dec. 13, 2005

I made this tonight, looking for something different. I followed the directions, except I used kielbalsa rather than turkey sausage, because that's what I had. I'm sorry, but I gave it 2 stars because my hubby liked it. The kids and I had grilled cheese for dinner.

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Dec. 11, 2005

This is a very good and easy recipe! I added 2 table spoons of Cajun spice and a teaspoon of fresh Basil. This gave it a more authentic New Orleans taste. Also, I added half of the shrimp closer to the nd of the cooking time. This made the shrimp more tasty but still melded the flavors with the dish. Excellent!!

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BUD2349

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Reviewed: Nov. 26, 2005

LOVED this recipe, so flavorful! Only thing I changed was I used fresh garlic. Everyone should try this recipe. So easy, with such great reults!

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meka

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Reviewed: Nov. 21, 2005

The guys loved this meal...it was each to make with out much work. I did change the recipe up a little. Instead of long grain rice I used brown rice, I did not have hot sauce, so I dispursed 2 tablespoons of red pepper flakes instead; which did just the trick and made it spicy, but still edible.n Instead of shredded chicken, I pre-cooked cubed chicken breast in a skillet. It came out great with tons of left overs....The boys loved it!

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JenniDG

Cooking Level: Beginning

Home Town: Las Vegas, Nevada, USA

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 15, 2005

This is soooooooooooo good! I don't know what to say except that this rocks!!

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SFERRE

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Reviewed: Nov. 11, 2005

Very good recipe. This was very tasty. thanks

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Stacy

Cooking Level: Intermediate

Home Town: Morgan, Utah, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Nov. 9, 2005

This turned out to be a great meal that everyone enjoyed. Made a few minor changes, first I used 3 cloves of fresh garlic and sauteed it with the onion. I used chorizo, but would have used andouille if I had found it, and used chickent thighs instead of breast for more flavor. I also added the liquid with the stewed tomatoes and just cut down on the chicken broth. Also, since shrimp cooks so quickly, I added it in the last five minutes of cooking. Next time I might try what one reviewer did with sauteeing the shrimp in the cajun seasoning and adding a bay leaf. Definitely a keeper.

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5RUBYMOM14

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 14, 2005

this is the only thing my 15 old will eat that I make.

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RUSTYNUTZ

Cooking Level: Beginning

Home Town: Winston, Georgia, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Oct. 9, 2005

Better than the jambalaya I ate in New Orleans!

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Mel P.

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Reviewed: Aug. 12, 2005

Great recipe! My kids really enjoyed it, too! :)

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jun. 30, 2005

This recipe is great! I've made it twice now, and the 2nd time, it came out even better. I tone down the spiciness, so my kid's will eat it, and they like it too! This would be a great meal for camping and cooking in a dutch oven. I am going to try it sometime by prechopping the ingredients and putting them into Tupperware containers. We have small fridge in our camper to keep things in. Thanks for such a yummy recipe!!!

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CHERIEO1

Cooking Level: Expert

Home Town: Eureka, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jun. 24, 2005

Wow this was very good!!!!! I will make this again for sure. It was worth the high price of shrimp in Iowa!!!! I had a hard time finding the right sausage I ended up going with a chicken apple sausage. I am sure it would have been better if would have found something more "cajun" but you make due with what you can get. the best lower fat recipe I have found so far.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Jun. 8, 2005

This recipe is great and it is simple. I double the recipe and bring it to the pot lucks at work. Only thing I changed was add more different types of meat. 5 stars for this one.

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Twincity

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Fridley, Minnesota, USA

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Reviewed: May 29, 2005

Really enjoyed this recipe. Warning, must like spicy, hot food cause this one is a doozie! Overall very good.

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JRAE2002

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Reviewed: May 26, 2005

Delicious! It's quite mild, which is nice. Everyone can add extra hot sauce to their servings, allowing for customized heat! :-) I made this in a slowcooker, adding the shrimp in the last half hour before serving. Low setting for 4 hours, then add rice and turn to high until rice is tender, set back to low and add shrimp. About 6 hours total in a pot that runs quite hot on low. "Your mileage may vary."

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AuntieJ

Cooking Level: Expert

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Reviewed: May 8, 2005

This is so easy and delicious! Used a 5 qt pan on top of the stove and it turned out very well. We enjoyed it very much and will make it again! Thanks.

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SCAPOLINI

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