Reviewed: Dec. 30, 2007

Not bad for my first try at Jambalya! However, I couldn't follow the recipe exactly because I was not able to find andouille so I substituted smoked beef sausage. I also did not have ham around when I prepared this dish. I did make the creole seasoning using the recipe for the seasoning. The chicken stock from cooking the chicken pieces did not produce 7 cups for me... only about 3 cups so I had to add 2 cans of chicken broth to make up the extra 4 cups. I think the recipe was good but not great! It seemed to have lacked that special punch in taste. Kind of mild as another reviewer noted. It was still a nice meal but just not exciting. I think a little tweaking in the seasonings may help. Also preparation time is pretty lengthy but it does produce a lot. Definitely a meal for a large family or crowd. One pan will probably not hold all of it unless your pan is super large.

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whatyacookin

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Reviewed: Dec. 29, 2007

Yum-O. I halved the recipe, turned out great! I made/used the Creole seasonings, but omitted the salt, which was smart, because with the ham and sausage-woo! I have Hypo tastebuds (high tolerance) and it would have been VERY salty. Without added salt=perfect. it will be even better tomorrow.

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CATHERINE1098

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Reviewed: Dec. 15, 2007

Excellent recipe. I had trouble with the rice cooking properly so I precooked the rice in the chicken stock with an extra tablespoon of the seasoning. I also used a chicken breast and 4 thighs, and 2 lbs of shrimp for 1/2 recipe. I cut the cooking time to 1 hour 20 minutes and added the shrimp in the last 30 minutes. Took it to a party and got rave reviews. Thank you Jocelyn!

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Delida

Cooking Level: Expert

Home Town: Aurora, Ohio, USA

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Reviewed: Nov. 27, 2007

This is fabulous. I used the creole seasoning recipe from this site and the dish was perfectly spiced. I didn't have an issue with the rice turning out too crunchy or soggy. We have also substituted barley for the rice and it turns out perfectly.

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thadiusspade

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

I have to say I think I really screwed this one up. Major disappointment after the cost of all the meat. It was very tomato-ey (and I love tomatoes) and the rice didn't cook properly. There was way too much food to fit in a baking dish so I tried to do it on the stove...maybe that's where I went wrong. I could tell it had good flavor, but I couldn't eat it and threw it out. I might try again, but I'm not sure how to get around the quantity of food to make it sizeable for the oven.

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CNMHARRISON

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Nov. 27, 2007

Another all star recipe! I used hot portuguese sausage and sauted it first to render fat then did the veggies. I added the chicken in raw and the shrimp raw about 20 mins before done baking. I made the half portion and substituted brown rice for white rice so instead of 2 cups of white rice added 1.5 cups of brown. Baked a little longer at 1hr 45 and it was perfect.

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 18, 2007

Yummy!! I basically halved most things in this recipe with the exception of the following: used only 1 14oz canned of tomatoes, 2 cans chicken broth, and one 10 ounce package of vigo yellow rice. I don't like a lot of rice, so this was perfect. Also, I didn't have ham or shrimp, so I used 1 1/2 cups of shelled crawfish, 2 chicken breasts, and 7 or 8 links of the sausage. I used a whole onion and whole green pepper.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Oct. 29, 2007

Awesome dish.

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romie1379

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Reviewed: Oct. 20, 2007

This recipe is wonderful!I Made it for about 15 people and it was very popular. I chose this one as it sounded far easier to make than some of the other Jambalaya recipes. I changed it a bit though I coated raw chicken breasts in the Creole seasoning and cooked them in a pan. Thank you! Joslyn

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Josie Ann

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Reviewed: Aug. 26, 2007

This was great, but quite mild. Will be making again but adding a lot more spice!

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Mindy

Cooking Level: Intermediate

Home Town: Inwood, Iowa, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 17, 2007

Just tried this recipe. It tastes wonderful and I was very pleased with the consistency of the rice. It did take longer to cook than the 1 &1/2 hour suggested, but that may just be my oven. Made the seasoning blend suggested, and it was wonderful.

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jrichie

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Reviewed: Aug. 2, 2007

I absolutely loved loved this recipe!! I have never had jambalaya before and all the meats and spices were delicious! I used the seasoning recipe too, and what I had left I used on rice and chicken breasts, yum! Next time we have a get together or block party, I am taking this!!!!!

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Rachel k.

Cooking Level: Intermediate

Living In: Lancaster, Ohio, USA

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Reviewed: Jul. 7, 2007

I made this for the 4th of July along with many other dishes so I scaled it in half and this amount fit perfectly in my lasagna pan. I omitted the ham adding it a bit more of the chicken and sausage to compensate. The recipe calls for cooked chicken so I diced it up, seasoned it with a bit of the Creole Seasoning Blend and cooked it in a little olive oil. I have a good make ahead tip. I like to have things ready to go in the oven when people arrive so earlier in the day I prepared it except I did not add in the rice or shrimp. I covered it with foil and refrigerated. I stirred in the rice just before putting in the oven and added the shrimp just for the last 15 minutes of cooking time. I got a fantastic result this way.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 2, 2007

I know most of you great cooks know this already, but DON't use Minute rice. It was all I had so I used it, it turned into mush!! The flavor was great, but next time I will use regular rice and it will be awesome!!

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DEBK68

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Reviewed: Jun. 30, 2007

VERY GOOD, I OMITTED OR CHANGED SOME INGREDIENTS BECAUSE I RAN OUT OR FORGOT TO GET THEM . THE PAPRIKA WAS 1 TBS SHORT SO I ADDED A VERY LITLE BIT OF HOT PEPPER POWDER . I DID NOT ADD WHITE PEPPER OR ONION POWDER , I USED REGULAR SWEET SAUSAGE . THE SAUSAGE WAS FINE BECAUSE THE HAM TOOK ON A NEW FLAVOR AND IT ALMOSTED TASTED LIKE THE OTHER SAUSAGE . THIS RECIPE MAKES ALOT SO I HAD TO PUT IT IN A BIG POT THAT WENT IN THE OVEN , I HAVE PLENTY OF LEFT OVER AND I HAD FIVE PEOPLE FOR DINNER . SO IF YOU DO NOT NEED THAT MUCH THEN HALF THIS . ALSO THE CREOLE SEASONING WAS MORE THEN ENOUGH , YOU WILL HAVE LEFT OVER. THERE IS A TOTAL OF 20 TBS IN THE RECIPE AND YOU ONLY USE THREE. SO IF YOU FALL SHORT ON SOME SPICES YOU MIGHT JUST MAKE IT IF YOU CUT THE RECIPE BACK . EVERYONE ENJOYED IT. I CANT WAIT TO SEE IF THE LEFT OVERS TASTE JUST AS GOOD OR MAYBE BETTER, MY WAY WAS A LITTLE SPICY IM SURE THE RED PEPPER ( MY CHANGE ) ADDED TO THAT SO YOU MIGHT WANT TO ADD IT OR OMIT IT DEPENDING ON YOUR TASTE .. GOOD JOB

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LINDA65355

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Reviewed: Jun. 25, 2007

Wow, this was absolutely amazing and so rich and flavorful. My mom and I made this delicious recipe without the ham, but added more chicken and andouille and it was still so good. Our family of 5 constantly raved about how amazing it was. We cooked the rice separate only because I like fluffy rice. This is definitely a keeper and I am looking forward to the next time we make it!

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Sheryl

Cooking Level: Beginning

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Reviewed: Jun. 12, 2007

I am not sure whether it was too much liquid or too long of a cooking time but the rice was mushy and there was too much liquid. Also, next time I might add cooked shrimp at the last minute, didnt really care for the texture of the shrimp with this cooking method. This recipe was better day two. Would be better with a few tweaks. Thanks.

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RABBITSMOMMY

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Reviewed: Jun. 1, 2007

Well worth the effort! I had one woman beg me for the recipe, her husband couldn't get enough of it!

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Heidi H.

Living In: Saint Louis, Missouri, USA

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Reviewed: May 28, 2007

This was an easy and excellent recipe! My son thought it was too spicy but he says that about everything. My husband and I loved it but I can see people that don't like spicy food not enjoying this. But then again they probably shouldn't be eating Jambalaya then in the first place. I ended up cutting the dish in half though and we still had tons of leftovers. Next time I will probably cut it down still.

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Amy

Home Town: Toledo, Ohio, USA

Living In: Arlington Heights, Illinois, USA

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Reviewed: May 6, 2007

Wow. As an amataeur cook, I found this recipe easy and wonderful. My husband absolutely loved it! I scaled the recipe way back but otherwise followed the recipe, sort of guessing on cooking time. Rice cooked nicely in the dish. Thanks for sharing!!

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