Reviewed: Oct. 28, 2011

This is easy to cook, easy instructions, and not much cleaning to do afterwards! Only thing i do differently is leave out the carrots, And this meal pleases everyone even my 1 1/2 year old daughter!

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Reviewer:

kaylad

Reviewed: Jun. 28, 2011

This pleased not only my man but my 7 year old daughter and myself as well. I didn't have sausage so I added some shrimp and had to omit the celery due to not having any on hand. There wasn't any spiciness to this but had the perfect amount of flavor. Subtle, light and a healthy feeling. It left us all feeling good and full and there are plenty of leftovers!

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Reviewer:

Karen B.

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Reviewed: Feb. 28, 2011

I have two jobs and am a full time student so my time and resources are limited when it comes to cooking, but I have to say this was probably one of the easiest, cleanest, and best tasting things I've cooked so far. I didn't have all the ingredients so I used what I could including Cajun rice-a-roni instead of long grain rice, louisiana sausage instead of sausage, a red bell pepper, nix the carrots and cellery, fresh mushrooms. Since I was cooking for me and my boyfriend who can't handle too much spice, I made two pots, one spicier then the other. In his I poured in a little milk and less cayenne pepper. My roommates got to the rest of it before I could save any leftovers. =)

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Reviewer:

CollegeBarista

Reviewed: Nov. 5, 2010

Very good flavor. The only problem I had was the rice got a little soft. There were leftovers and the rice was not detectable the next day. I will make this again but I may keep the rice separate unitl we eat it. Will try it again.

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Reviewer:

lmcgrath

Reviewed: Oct. 16, 2010

my family and i really enjoyed this recipe, so easy. you can also add srimp and that tastes good too.

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Reviewer:

angela

Reviewed: Oct. 5, 2010

no where close to the jambalaya that we cook in the south.....

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Reviewer:

ricleigh

Cooking Level: Intermediate

Home Town: Fremont, Nebraska, USA

Living In: Metairie, Louisiana, USA

Reviewed: Sep. 11, 2010

I signed up to be a member of allrecipes.com just so I could review & rate THIS recipe. It was fabulous; just made the following alterations: used linguica ( portugese sausage) instead of smoked sausage, added 3/4 lb of shrimp at the last 10 min, omitted carrots, doubled celery, added Tony's Cajun seasoning to chicken when browning, and the added another Tbsp to broth when I put the rice in. I also added 4 cloves of garlic when sautéing the veggies. I did not add tomatoes, as my husband is allergic, so that's what attracted me to this recipe. The tomatoes were not missed! This made a TON of food, but it's jambalaya-it's supposed to! Leftovers were AWESOME!

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Reviewer:

MyLauraLee

Reviewed: May 25, 2010

Huge hit! I made this for a potluck and everyone asked for the reicpe. I substituted fresh mushrooms for the canned. I also only used 4cups of broth but added one can (don't drain out the juice) of diced tomatoes. Yummy!

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Reviewer:

Leigh507

Reviewed: Feb. 12, 2010

I cheated and used Zatarains Jambalya rice mix instead of plain rice. Used beef sausage since we don't eat pork, and added 4 cloves of garlic, and several shakes of Tony Chachere's creole seasoing for flavor to sautee the aromatics and meat. I sauteed the onions, garlic and celery, omitted the carrots, then added the chicken chunks, and sausage. Simmered the rice until al dente, and added the meat/aromatic mixture. So, I technically used 2 pans/pots. No biggie in my opinion. I only used 2 large chicken breasts, and omitted the mushrooms. It's definitely a great base recipe.

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