Reviewed: Feb. 18, 2005

This recipe is the best! It cooks up just as promised and leaves room for experimentation. I used red and green pepper and extra celery (to up the veggie content). I have made it with both cooked and raw shrimp and it turned out equally well. Instead of andouille sausage (difficult to find in these parts), I used hot italian sausage. All in all a great recipe - not too spicy, but still with a bit of kick!

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VALKINGS

Cooking Level: Expert

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Reviewed: Feb. 8, 2005

I also had trouble getting the rice to cook in the time listed on the recipe but we really like! I substitue Spam (light) for the ham, use pre-cooked chicken strips (near the packaged lunchmeat), and I like to double the spices but it's a crowd pleaser. Not cheap though.

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ElevenX

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Jan. 30, 2005

After reading the reviews, I decided to cook the rice on the side and then ladle the jambalaya over it. After one hour of cooking in the oven I stirred the jambalaya and at that point added uncooked jumbo shrimp. One half hour later they were perfectly cooked. Next time I make this I will use dark meat chicken because I like it better and feel that it would have been more moist. This is a great recipe for entertaining because I mixed everything(except shrimp) together the day before and baked it while guests were here the next day. No muss, no fuss.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 15, 2005

I'm not a big fan of this recipe. I think it took quite a while for prepping it...cutting and cooking all the meats and cutting and sauteeing the vegetables. It was a $40-$50 meal when made for 16 servings. I took it to a potluck and it was only eaten a little bit. No raves and honors. I love tomatos, but it was very tomato-ey. I only used 6 cups of stock to cut back on the liquid and so that I would not have mushy rice. The bottom of the rice came out cooked but the top didn't. It seemed like it needed to take longer than 90 minutes to cook. I will stick with a more traditional dutch oven jambalaya. It is easier to get the rice to turn out okay.

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DAUGHTERD

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Reviewed: Jan. 9, 2005

Don't ever try to make this in a dutch oven, there is far to much. Ended up having to split it towards the end between the crockpot and the dutch oven. You should make this recipe in one of those huge food service size buffet/roasting pans. Other than that it's a tasty recipe.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jan. 4, 2005

I modified the recipe by half and still had alot. To save time, Spice Islands makes a terrific Louisiana Style Cajun Seasoning, found in the spices section of your store (I'm in Southern Calif). To avoid the mishaps of others, I reduced the liquid just a tad so my rice wouldn't be soggy. The comments of others really helps. This recipe is a keeper!!

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PickettFence

Cooking Level: Expert

Home Town: Gretna, Louisiana, USA

Living In: Redondo Beach, California, USA

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Reviewed: Jan. 1, 2005

Enjoyed by all!

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ROCK16SUE

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Reviewed: Dec. 31, 2004

Like the others, the rice was mushy...perhaps I should have lessen the amount of liquid. It tasted and smelled really great though! Thanks for sharing the recipe!

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HWEIGEE

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Dec. 28, 2004

Very tasty. Despite having very mushy rice, this dish was a hit at my Christmas Open House. Next time I will cook the rice separately and add at the end. Also, the Creole Seasonings Blend absolutely rocks! I used extra.

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EMOORE512

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 18, 2004

This is definately a dish to make for a large group! Most everyone liked it! Next time I will definately follow others advice to reduce the rice by about a cup. I also tried to do what other people recommended and to check it at about an hour to make sure the rice didn't go really sticky, my mistake was that when I stirred, it as the recipe says, you need to really make sure you dig down and give it a really GOOD mix. I discovered that the rice at the bottom was very ready while the rice near the top was still crunchy. Over all this is a great recipe.

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JG123

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Reviewed: Nov. 18, 2004

I have never eaten, much less made jambalaya before but was so excited when I read all of the 5* reviews for this recipe. I made this w/o making any changes and found that altho the flavor is heavenly (I used Emeril's seasoning), in order for the rice to be thorougly cooked, the dish ended up being a little on the mushy/pasty side, I'm assuming because the rice absorbed much of the liquid. Short of cooking the rice separately and adding it at the end, does anyone have any ideas...maybe adding a little more stock? This is a wonderful dish and I will definately make it again. My fiance and son raved about the flavour. Thanks for a great recipe Joslyn.

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ELAYNE51

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Reviewed: Nov. 15, 2004

I was desparate to find a Jambalaya recipe for a catering gig that I did for a friends birthday party. I came across this recipe and decided to give it a shot. WOW....it was the hit of the party. I upped the Creole Seasoning to 5 Tbsp, and was AMAZING. Thank you, thank you, than you Joslyn for sharing such a FANTASTIC recipe.

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MASTERSURVIVOR

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Etobicoke, Ontario, Canada

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Reviewed: Oct. 5, 2004

oooh-whee!!! this is some good eating!!! we reduced the amount of rice and upped the amount of meats (more sausage and shrimp) added more tomato paste and cayenne pepper, and added sliced celery to the pot! Fantastic

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DEEDEE

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Reviewed: Oct. 1, 2004

Lots of wiggle room for substitutions and additions here for the meat of the meal (fish, shrimp, ham, sausage, etc.) I think the seasoning mix in the recipe makes the meal. It had a kick, but was not too spicey. I halved the recipe, and it was a lot of food. I made it in the slow cooker, and it was still good... though I had to thicken it up with a little flour. Thanks, Joslyn!

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MOMMYSALAMI

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Reviewed: Sep. 7, 2004

This was my first time making jambalaya from scratch, and it was so easy and delicious! I halved the recipe and it still fit into a 9x13 pan. I subbed diced tomatoes for whole, used Tony Chachere's spice blend for seasoning, and diced ham and turkey smoked sausage for the meats. Was ready after cooking for an hour. Everyone loved it. Thank you!

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MORELLAMAY

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2004

Great recipe, better than Maw Maw Boudreaux`s KC Hall secret recipe! I only made a few changes for my taste...I used nice large fresh, raw shrimp (6 cups). I threw in 1/4 cup of flour along with the tomato paste to make a thick roux, I dont know, the cajun in me said to do that...lol. I mixed in about 2 cups of the juice I had left in the bowl I had placed my peeled shrimp in with enough chicken stock to make the 7 required cups. Brought this HUGE full roasting pan to a church social and WOW...they ate almost all of it! Had enough for dinner the next day! Yum, yum I think it will be one of those dishes I will be expected to bring to many gatherings in the future!!!

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kim

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Reviewed: May 18, 2004

This recipe makes enough for a crowd, so I split it into two pans, cooked one for the family, the other went into the freezer for a future meal. I plan on making this for our block party this June. Great flavor, made little changes to suit our tastes..Thanks

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Chris T

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Reviewed: Apr. 26, 2004

Very, very good Joslyn! We like things a bit spicey, so I added cayenne pepper. I used a can of crushed tomatoes instead of whole and after boiling my shrimp (which I didn't add to the dish until after it was out of the oven) I used the shrimp broth instead of the chicken broth. Thanks for a great crowd pleaser!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 24, 2004

This recipe turned out better than I thought! I halved it and used two chicken breasts, two andouille sausage links and 2 cups fresh shrip. I steamed the shrimp and stirred them in at the end. Next time, I might make it spicier, but it was very good.

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RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Apr. 9, 2004

I loved this recipe. I had always wanted to make jamabalya and this was 5 stars for sure!I cut in in half and I couldn't believe how much it made! 2 9x13 pans. I gave some to my mom and her friend. I loved the little bit of bite and all the good stuff. I used chicken andouille sausage because that is all I could find. I have everyone at work hooked!! great recipe!

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BETHK98

Living In: Anchorage, Alaska, USA

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