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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chris T

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BETHK98

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2004

This was good. I just threw everything into the slow cooker except the rice, let it cook for a couple of hours, added the rice and cooked until the rice was done.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2004

I made this last night following the recipe, and it turned out good. The recipe is written well for taking this to a party, to accommodate all tastes. We prefer things a little spicier, so after tasting the final product, I added 3 more tablespoons of the Creole seasoning. Also, it was just a little dry for our tastes, we would prefer it a little soupier. Next time I will reduce the amount of rice by at least 1 cup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PAMPEREDPALATE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2004

This was a great recipe and so easy! I did have to cook it a bit longer - probably my oven - but it was great and very filling! Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JoelenTan

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2004

Delicious! This is a great crowd pleaser. I used chicken chipotle sausage,uncooked chicken thighs(which I browned first)and chopped ham. At the end I added uncooked shrimp and baked 10 more minutes. I can't imagine using cooked shrimp, seems like they would taste like rubber after 1 1/2 hrs. I halved the recipe and cooked mine in a cast iron dutch oven. I can't wait to bring this to another potluck!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOBABY1

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2004

I made this for a party and scaled the recipe for 64. There were lots of leftovers, but everyone loved it. I added more sausage than the recipe called for and was able to make it early in the day and cook it just before the party.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PARKADAMS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2004

Excellent! I halved the recipe. I also used brown rice which added about 1/2 hour onto the cooking time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2004

I recently made this dish for a Mardi Gras party I was hosting for my dinner club. The recipe was both fool-proof and delicious. Even my friend who had lived in New Orleans thought it was fantastic. I made the Creole spice mix that was included in the recipe but you could also use a store-bought Creole/Cajun mix to save time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARNI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2004

excellent tasty dish, makes a huge amount, freezes well. i used chicken sausage w/jalapeno peppers - great addition. Easier to make in 2 roasting pans.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARIEFNP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2004

This recipe was fabulous! I cut the recipe in half and it made so much! We have had leftovers in the fridge for two days.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MEGAN0705

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2004

I cut this recipe in half and instead of chicken substituted hot Italian sausage. It made enough to feed 4 hungry adults who went back for seconds and thirds. I still had enough leftover for 2 or 3 lunches. Also, I followed the advice of another reviewer to check after 1 hour, and the rice was perfect, so I went ahead and served it at that time. Delicious! Serve it with garlic bread and crudite platter. Cheesecake for dessert.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HOLLYWENDELIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2004

I will make again, but the rice was too mushy. This was very good other than the rice. I will check after 1 hour and every 10 mins. thereafter. I cut it in two and I don't think it needs 1.5 hours when you cut it in half. I like my rice just done - not like peas. My husband loved it other than the mushy rice. I also put the shrimp in right at the end so the texture would be good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEG1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2003

excellent recipe. I used a shrimp ring and stirred in the shrimp right before serving so they wouldn't be rubbery. This makes tons! It couldn't be easier to put together. Thanks for a great meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SCHTICK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2003

Very simple & good recipe. Love the fact you make it in the oven. The rice came out perfectly! Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leighfox

Cooking Level: Expert

Living In: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2003

Made this last night, awesome. Cooked bite sized raw chicken coated with suggested Creole seasoning (which is the only one to use) in butter until browned. Omitted fish & ham used Swanson chicken broth & water (didn't have any fresh chicken stock left), cooked in cast iron pot. Cut recipe to 8 servings that was still too much for two people, but will try adding more stock tonight for leftovers. Thank you for a fantastic recipe that I have been searching for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

beachwalker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2003

Supercalifragilistic.....Made this for dinner last night.....LoVeD It!! I cut the recipe in half for my family, but if I was to bring to a "Pot Luck" Supper or such I would make the whole recipe.....It was just the right amount of spice, but you could add a bit more if you like a bit more bite......

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Denise B.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2003

I brought this dish to a potluck and everyone loved it! It was pretty easy to make. It makes a ton, and It didn't fit into my biggest roating pan, so I baked it in a stock pot(the biggest thing I had)but I didn't put the tinfoil on tight enough so the rice was still hard after 11/2 hours so I had to reseal it and cook it for another hour, and then it was a little mushy, but no one seemed to notice and like I said everyone loved it and wanted the recipie!

Was this review helpful? [ YES ]
1 user found this review helpful