Reviewed: Feb. 24, 2009

Just made this tonight, and it was really good. I resized the recipe to feed 5 and rounded upwards (generally). I used only 3 meats: bacon, hot bulk pork sausage, and the chicken with marinade. I used both white & brown rice (because when sized for 5, the recipe doesn't call for as much rice as I like). I left pretty much everything else the same, except I had to add about twice as much chicken broth to it as it said to, but I suspect that's because of resizing the recipe from 50 servings down to 5. All in all, really good, really tender veggies, but really time consuming even with only 3 meats to prepare. Served it with buttered French bread, Cherry Limeade I from this site, and Bananas Foster II from this site for dessert :-)

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 23, 2008

This was great and I will definitely make it again. I scaled the recipe down to 10 servings, and added an extra cup of chicken broth. This was needed because I reheated on the stovetop and it would have dried out a bit otherwise. Thanks for the recipe!

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Jan. 15, 2008

I made this recipe three years ago for a Mardi Gras party. People are still talking about it today, so I came back to the recipe to make it for my Mardi Gras party this year!! Excellent recipe

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LIBERTY7471

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Reviewed: Jan. 15, 2008

This was delicious! I wanted to make something special for a birthday, something I hadn't made before and something that others haven't eaten before. This fit the bill. I cut the recipe in half and it worked out just fine to fill a large crockpot to take to the party. The only thing that I would suggest is that you have extra chicken stock on hand, as I found that I did need to add some. It was a hit and I will save this recipe and make it again.

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luv2cook

Cooking Level: Expert

Home Town: Babbitt, Minnesota, USA

Living In: Gilbert, Minnesota, USA

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Reviewed: Sep. 10, 2007

I've made this recipe 4-5 times for my fraternity of 60 guys and it always gets rave reviews. We add a little extra cayenne pepper and some cajun seasoning to spice it up a bit, and don't use any shrimp usually because we're on a tight budget. Nonetheless, it turns out amazing, the chicken marinade is top notch just by itself.

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Peter

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Reviewed: Jun. 11, 2007

I made this for a church dinner. Everyone loved it!!! There were only 25 people there and they gobbled it all up....most going back for seconds and thirds. Great recipe!! i also added some kielbasa sausage. It is a lot of prep work for this meal, but it was worth it!

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Cakegirl

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Reviewed: Jun. 11, 2007

I guess I'm in the minority on this one. I thought this was just ok, and for the amount of time it took, next time I want jambalaya, I'll order it when we go out. I would definitely make the rice separate and add it in later because mine was not completely done.

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Pam

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 27, 2007

My first attempt at Jambalaya. My boyfriend RAVED about how good it was! He said "You can make this every week!" Took 1/2 to a potluck (he ate the other half) and they loved it too! I grilled the chicken, sausage and shrimp on my outdoor grill, then added it to the rice mixture... what a difference in flavor!

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echomoon

Cooking Level: Expert

Home Town: Cando, North Dakota, USA

Living In: Antioch, California, USA

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Reviewed: Feb. 18, 2007

This is very very very very good. I made this for Superbowl and it went so fast I had to "steal" some for myself for later. I made the recipe for 25 people, 20 people showed up and I realized I should have made the 50 people recipe. It was that good. I am still getting calls from guests raving about the jambalaya. This will be made at all my parties, get togethers, and just because.

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April

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Reviewed: Dec. 28, 2006

I had never made this before and although the recipe takes time, it is worth every minute. I've since made it several times and it is always well received by guests.

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cmorr

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Reviewed: Aug. 12, 2006

awesome-i had to scale it down-i wasn't feeding an army

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goderichboyz

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Reviewed: Sep. 28, 2005

This was great. I served it for about 25 people at a family party, everyone loved it. I don't think it could feed 50 if not having much else on the menu. It is very time consuming though. Plan ahead.

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BADDABING28

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Reviewed: Sep. 9, 2005

Excellent!!! I wanted to try this out for a weeknight dinner, so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage, threw all the ingredients except the rice, chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work, I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing, I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it, even my picky 3 year old ate some.

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Loves2CookinMN

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Reviewed: Jul. 8, 2005

Very moist and creamy. Instead of using the chicken stock, I exchanged it for coconut milk, I also subsituted the simmering, and pressured it instead. It still came out really good, and took less time.Two onions seemed too much, so I used one nice big one, and it was perfect for me. I also used brown rice instead of white rice, and it came out nice and fluffy. Caution, this recipie makes ALOT, even with the customized servings.

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AMIRAH

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

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Reviewed: Jun. 12, 2005

Easy to modify for any occasion- a family of two or a party- Gives you the basics for a true jambalaya! Some did comment it could be spicer but for me just perfect.

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Cootermomma

Cooking Level: Intermediate

Living In: Isanti, Minnesota, USA

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Reviewed: May 25, 2005

This recipe takes the cake for Jambalaya! If your friends go to put hot sauce on it before they try it, you should be insulted. It's that good.

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AMANDALSNYDER

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Reviewed: Feb. 21, 2005

I recently used this recipe for a bridal shower and customized it to feed 20, substituted Anduille sausage for Chorizo (only because my grocer had no Chorizo) and it was FABULOUS! Definitely a keeper.

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MLESNIEWSKI

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Reviewed: Feb. 4, 2005

I'm not allowed at our son's annual Super Bowl Party if I don't show up with this dish. I scale the recipe down to 25 servings and it still feeds 50 hungry superbowlers. As for those who think it is a lot of trouble to make this dish - they are right. But it's well worth it!!!! I do reduce the amount of cayenne pepper - I think its too HOT with the full amount.

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LSCHIEF

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Reviewed: Jan. 27, 2005

This was a wonderful recipe. I cooked it as part of an Xmas dinner for 4, and it turned out great. I did skip marinating the portion- just boiled and seasoned. Worked just as well, and substituted ham for anduille sausage!!!!! Came out wonderful.

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LSMALL78

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Reviewed: Jun. 8, 2004

I love this recipe though I cook it somewhat differently. I reduce the amount of cayenne pepper by a third and double the amount of chicken stock then cook it over the stove for about twice the amount of time or however long it takes for the rice to cook and then skip plopping it into the oven. Note: this recipe makes A LOT. They're not kidding when they say it feeds 50 people. We usually cook a half batch and freeze the leftovers. They make perfect meals when you don't feel like cooking.

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KHENRIKSSON

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New Orleans Jambalaya

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