Reviewed: Nov. 4, 2009

Very Good Followed Recipe

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Reviewed: Nov. 2, 2009

From Louisiana and have had trouble in the past with rice cooking in huge stockpot. Other than substituing out the andouille (since I can't get it in DC), I followed this recipe, cooking in Calphalon turkey roaster. Did prepwork in roaster across two burners on stove, covered it and shoved it in the oven. Set my timer and started drinking...didn't touch it for 90 mins. It was PERFECT.

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cbrew1121

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Reviewed: Oct. 29, 2009

I have been dying to make this, but I wanted to wait for my cousin (who lived in New Orleans) to come over. Tonight was the night, and it was a HUGE hit. I did make a few changes. First I only used 1.5 cans of tomatoes since others were saying it was too "tomato-y". Next I used 6 cups of rice ( I knew everyone in my family loved rice, and this worked out perfect for us) Since I didn’t use all the tomato juice I added 2 more cups of stock. I also added the shrimp (raw) 12 min before it was finished. It came out AMAZING even my cousin loved it. I had A LOT left over, I fed 7 at dinner, and had more than enough to feed 10 at work. I will be making this often. Thanks a bunch!

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Gina

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I made this recipe for my husbands potluck luncheon at work. I used 6 bayleafs, twice the amount of Creole seasoning and one can of petite diced tomatoes instead of the second can of whole tomatoes. I also used 2 peppers instead of one and made it with chicken and sausage only, no ham or shrimps. I used about 4 chicken breast and 1 1/2 rings of smoked sausage It tasted wonderful and was cooked perfectly! Dicing all the veggies was really the only work about it all. I will certainly make this again!

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Song4themoon

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Reviewed: Oct. 14, 2009

Excellent Dish! I love the ease of one dish meals. I halved the recipe, as I was cooking for a small number of people. The changes I made was to use regular smoked sausage (andouille was not available) and I added 2 cans of cream of mushroom soup (undiluted). I think the tomato paste and one can of the tomatoes need to be eliminated. I will do this the next time I make this recipe - (too much acid for us from the the amount of tomatoes). All in all, a great recipe! Will definately make again.

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Jayren's Grammy

Cooking Level: Expert

Home Town: Dickinson, Texas, USA

Living In: West Point, Texas, USA

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Reviewed: Oct. 4, 2009

this recipe is very forgiving. have made several times for my extended family. I cook the rice on stove,and spoon jambalaya over the rice. I add more onion and extra chicken,uncooked. add shrimp last 10 to 15 minutes. great reheated

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Jammin J

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Reviewed: Sep. 29, 2009

Fabulous! I did not use shrimp since I do not care for shrimp. I did use the creole seasoning suggested in the recipe. I did use brown rice and used only one pot for everything. The sausage is a must. It really added a kick to the dish. Thanks for sharing the recipe.

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veggiegal

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Reviewed: Sep. 23, 2009

I made this recipe for the first time tonight. The flavor was excellent. After reading some reviews, I decided to change the way I cook rice. First, I soaked my rice in chicken broth for several hours. My Japanese mom always soaks rice in water before cooking so the rice comes out more tender. It turned out to be a smart choice. Next, being a lazy person that I am, I decided to cook everything in my Le Creuset French oven (one big pot to wash vs. a pot and a casserole dish :o) ) Lastly, I didn't care for the shrimp being rubbery from being overcooked so next time, I will add it towards the end of the cooking (maybe cook it for only 10 minutes to heat) just to heat through (since it's already cooked, it doesn't need to be cooked for a long time and when shrimp gets cooked too long, it doesn't taste as good as when it's cooked just long enough.) With those adjustments, I think the dish will be a five star dish! Thanks JOSLYN.

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erijk

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 12, 2009

Takes awhile to make, and awhile to cook, but it tastes great and even our two toddlers loved it! Unless you have a family of 12 you may want to make this for company, half the recipe for a regular night, or freeze half after making. We froze half and it tasted great when we took it back out and reheated it!

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Chocolate Moose

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

This is wonderful. Just cook the rice separately...no need to panic. I add fresh shrimp and diced, fresh fish about 20 minutes before it's done. Ham is good too...I just like the fresh fish option better. I put the diced chicken in raw at the beginning, and it comes out perfectly. I also use kielbasa sausage (no andouille at the local Wal-Mart) and it's fabulous. Man, this is awesome stuff, and easy to make, even for a regular dude like me. I made it for a dozen family members and there wasn't much left.

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Joe

Cooking Level: Expert

Home Town: Agoura Hills, California, USA

Living In: Springville, Utah, USA

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Reviewed: Aug. 16, 2009

This was very tasty but be warned that this makes A LOT! I didn't have ham and eliminated the broth since I was cooking the rice separately. There was plenty of juice from the veggies to make this like a very thick stew. Also, I cooked everything in my cast iron dutch oven then took it straight to the oven for baking (reduces cleanup).

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

This took a LONG time to prepare. Lots of chopping and measuring. But that said.... It was WONDERFUL! I cut the recipe in half (for 8) and it was still a LOT! Next time I will add the rice a little later or cut down on the cooking time. Maybe add more of the creole seasoning, too! WONDERFUL!!

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KAZSIL

Cooking Level: Beginning

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Reviewed: Jul. 25, 2009

The recipes tasted very good but it took longer then 45 minutes to prepare everything. The issue was like everyone else, the rice came out terrible even if we stirred it frequently. It was either mushy in some places and raw in others. Next time we'll make the rice separately and I think it will be delicious.

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Pferron

Cooking Level: Beginning

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Reviewed: Jul. 1, 2009

Five stars because the entire family thought it was great, even my teenager who generally dislikes "spicy". Yes, I did experience the same complaints as others in that the rice was mushy in areas, mainly the bottom, but it really was delicious in spite of this. It made for many leftovers even after cutting the recipe in half. If I could perfect this to look like the picture above, it would definitely be worth serving for company. Made Adrienne's Cucumbers and Cheddar Biscuits as sides, both are equally delicious recipes from Allrecipes and complement the Jambalaya.

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tamra

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Reviewed: Jun. 29, 2009

We made this for a "Jazz & Jambalaya" youth fundraising event for our church that fed 200 people and it turned out great! We completely followed the recipe except had to prepare the rice separate from the jambalaya because we lacked oven space. We combined the two before it was served and everyone loved it!

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Theresa S.

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Arroyo Grande, California, USA

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Reviewed: Jun. 19, 2009

I made this for dinner tonight. I had to cut down on some of the hotter spices in the mix so my young kids could eat it and rather than baking it in the oven i did everything in a big electric roasting pan that has a lid - I cooked it for 45mins on medium heat and it was perfect. Very nice thanks!

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blu03butterfly

Cooking Level: Expert

Home Town: Casino, New South Wales, Australia

Living In: Wollongong, New South Wales, Australia

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Reviewed: Apr. 7, 2009

The BEST recipe ever!

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TMPNorth

Cooking Level: Intermediate

Home Town: Thompson, Manitoba, Canada

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Reviewed: Apr. 6, 2009

ABSOLUTELY PERFECT. mY MISTAKE WAS NOT PUTTING FOIL OVER THE TOP WHILE IN OVEN. SO ALL THE RICE DIDN'T COOK, BUT IT WAS STILL PERFECT

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sara

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Reviewed: Mar. 30, 2009

Got rave reviews on the flavor. I actually used chicken thighs on the bone that I browned in a frying pan first and it worked fine. Next time I will make my rice on the stove first though--it took three hours for it all to cook, and then I thought it was too mushy for my taste!

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LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

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Reviewed: Mar. 26, 2009

This is the second year that I have made the dish for the cafeteria at work. The only changes that I have made was not to cook the shrimp or chicken. After 2 hrs. in the oven, both were completely cooked. Could have used a bit more seasoning however, the milder flavor appealed to everyone. Also, when I pulled it out, it was very juicy but after an hour on the trayline, all the juice had been absorbed.

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eberardi21

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Oven Baked Jambalaya

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