great basic recipe. Added Kielbasa and added spices per recipe. That way those who liked it hotter could add extra cajun and tabasco and those who didn't like the heat could leave it as is. Thank you, my husband and mother-in-law raved!

Easy to make, not worth peeling all of the shrimp and prep work. It had spice to it but not what you would expect a Jambalaya to have. I added keilbasa also.

Nothing wrong with the recipe. It just wasn't exciting. Guess I expected something more--it was mostly rice, tomatoes and a few shrimp. All went as planned, I added about 1/2 lb of kielbasa at suggestion of another reviewer, but I think that it needs about half as much rice and twice as much shrimp. I hope that native Louisiana shrimp jambalaya would be more festive and exciting when the shrimp boats come in!

This is another take on one of my favorite ways to prepare Jambalaya. I double the garlic and use only half of a medium sized red onion. There are plenty of veggies in here and too much onion in my opinion kind of kills out the other flavors. I also omitted the peas ( not a fan when they are mixed with spicy veggies ) and instead use one whole green and red pepper. Instead of Creole seasoning I add 1-2 minced jalapeno peppers but for extra spice ( especially with sensitive little palates ) be sure to have some extra hot sauce around. I also found that in order for the rice to be fully cooked, simmering time is a lot closer to 40 minutes than 20. This recipe is so easy, tasty and gentle on the pocket book that it easily gets 5 stars! Pair it with some fresh flaky buttermilk biscuits and ..mmm.. heaven!

Very good and easy recipe, but I thought 2 cans of tomatoes was too much because the tomato flavor was too overpowering, not like the jambalaya I'm used to living in Louisiana. I used regular and green onions. Next time I'll just use one can of tomatoes. Delicious!

This was so good! I made it for lunch and had enough left over for supper, and it was so good the second time around. I would recommend a good crusty bread with this to tie it off!

Great! But here's my modifications: used chicken broth instead of vegetable broth, replaced the peas with 1 lb of white lump crab meat. Now that's a meal!

This was sooo good!! Even though we're not from the south, jambalaya was one of my mom's staple recipes and we had it at least once every 2 weeks growing up. This was my first time making it on my own and boy was it good! I did make a few changes. I love kielbasa sausage in my jambalaya, so I took a pound of it, cut it on a bias, and sauteed it in a skillet without oil (it produces enough of its own) until browned all over. Then I removed the kielbasa and sauteed the veggies in the kielbasa-grease (I added 3 cloves of minced garlic). I didn't have canned tomatoes so I diced 4 roma tomatoes and threw them in, I ommitted the peas (didn't have any), and also threw in some diced green onion I needed to use up. So good, so good. This would have been delicious even without all my changes. It's all about getting the spice combination right (made simple w/ cajun or creole seasoning). Thanks for sharing!

Very good. I didn't add the peas, but did add green onions.