Reviewed: Mar. 15, 2007

It was great!!! Alittle spicy, so just be aware, but my 8 year old loved it. The recipe makes so.... much. You will have alot of left overs.

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Shannon

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Mar. 8, 2007

OOOOO EEEEE! Now this is some good eats! Reminds me of New Orleans and Mardi Gras. Very authentic and so easy to prepare. Everyone loved it, even my fussiest eaters. Seemed a bit spicy in the beginning but after it cooked it was perfect. Made a ton so I froze two containers for future meals. We are a very busy family so cooking once and getting three meals is a definite PLUS+++! Be sure to try the "Creole Seasoning Blend" too (on this site)...IT ROCKS! Thanks Joslyn... EXCELLENT!!!!!

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Cooper

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Reviewed: Feb. 14, 2007

This recipe is great! I wanted to add a little extra spice and flavor so I used chorizo...it turned out really good but the chorizo made it a little greasy.

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BrittaniCrocker

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Reviewed: Feb. 11, 2007

Great Recipe got rave reviews at a Mardi Gras Party, except both times I've made it it took 3hours NOT 1 1/2 hours to cook. At 1 1/2 hours it was just starting to get hot. This was for the 16 serving size.

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Becky

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Reviewed: Jan. 14, 2007

Very good. With reduced proportions to serve 6 it fit perfectly in a 9x13 pan and adjusted the cook time to 30 minutes and the consistancy was perfect.

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Leigh Ann

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Reviewed: Jan. 13, 2007

I had a bunch of my guy friends over for a football game. I was worried that these guys might not eat something too "exotic"(for guys in the Midwest anyway), but they all loved it! I would put more meat/seafood in it though.

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HIYUJIN

Cooking Level: Expert

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 27, 2006

Absolutely fantastic. I stuck to the recipe exactly, made it a day ahead, and just added another can of chicken broth when I reheated it to thin it out a little. The rice and shrimp both cooked perfectly for me.

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ADELANEY

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Reviewed: Dec. 6, 2006

Truly excellent. I used brown rice and cut the recipe in half. Not too watery, not too dry - just right! Thanks for the recipe!

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Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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Reviewed: Nov. 16, 2006

Fantastic!!! My husband and I loved this and had fun making it together. We are hosting our first gourmet group dinner next month and this is going to be the main course!

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Kelly K.

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Reviewed: Oct. 18, 2006

Really easy.

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MrsH

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Reviewed: Oct. 9, 2006

This was delicious. I omitted the shrimp because my husband doesn't care for it. My son and daughter-in=law stopped by and they were nibbling at the leftovers, My daughter-in-law took the recipe home with her. I scaled this back to four servings and it was enough for me to freese for another meal. Very easy to make.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Sep. 30, 2006

Excellent taste. Easy to do. My kids loved it.

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eplepin

Cooking Level: Expert

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Reviewed: Sep. 25, 2006

great jambalaya, I made 1/2 the recipe and it still was plenty for my family of 5. A little hot for the kids, mom & dad loved it.

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BCSHELLY

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Reviewed: Sep. 24, 2006

Overall decent taste - although I agree with others in stating it was too "tomato-y"... I also had a problem with getting the rice to turn out. The rice on the bottom was done and the rice on the top was crunchy. Ended up adding about 2 cups of water at 90 mintues and baking for an additional 30. If I make it again I think I'll cook the rice ahead of time and only add it at the very end. Also, I don't thing I'll mess around with the ham and chicken... I'll probably just use 2x's the shrimp and sausage.

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pieceocake

Cooking Level: Expert

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Reviewed: Sep. 7, 2006

Way better then expected...and not that hard to make....Everyone loved it at the football party. It made 2 crockpots full and only a little bowl left.

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Reviewed: Jul. 21, 2006

This is so delicious. Very authentic. I make 4 smaller casseroles (9"x9") and bake one that night and freeze the remaining three. Very good meal to have on hand.

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KIRBYSHELTIE

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Reviewed: Jul. 21, 2006

The only problem I had with this recipe is that I ran out of white rice and had to mix in brown rice. It didn't seem fully cooked after the 1 1/2 hours, so I added a bit of water over the top, recovered, and cooked another 10 minutes. It came out just fine. Other changes I made (based on what I had or didn't have on hand): I only used one can of tomatoes, no celery, used all sausage instead of adding chicken and shrimp, and had to mix my own Cajun spice. Next time I will be sure to have all the ingredients ahead of time, although everyone enjoyed this meal as I made it. The basic taste of it was delicious!

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Jul. 12, 2006

I made this jambalaya for a party and it was awesome. Everyone raved about how tasty it was and I raved at how wasy it was to prepare. The only thing I did differently was that I added some bay leaves to give it that extra something and it was great. Wonderful recipe!

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MAY06BRIDE

Cooking Level: Intermediate

Living In: Harvey, Louisiana, USA

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Reviewed: Jul. 12, 2006

Terrific! The most difficult part was finding decent andouille sausage.

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Jun. 24, 2006

Yummy, a lot of work, but good!! It needed a little more heat for our taste, so I served it with Tobasco sauce. I bought a shrimp cocktail ring on sale at Vons and added the thawed shrimp in the last minutes of cooking as suggested by others. Thank you for the delicious recipe!!

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