Reviewed: Jul. 17, 2008

I like that this is made in slow cooker and with orzo pasta, which I had on hand.

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MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: May 12, 2008

I really liked this recipe and had fun playing around with it a bit (although one time I added way too much orzo and it was way too thick). You can use different spices, although I used a Cajun seasoning mix that I already had on hand. I left out the green peppers because I don't like them, but otherwise kept the recipe pretty much the same. Thanks!

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Dawn Stone


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Reviewed: May 11, 2008

SO very good. I love this recipe. THe best part.. my hubby will even eat it.

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KimColby

	Cooking Level: Expert Home Town: Middlebury, Vermont, USA Living In: Nashua, New Hampshire, USA
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Reviewed: Jan. 30, 2008

We had this for dinner tonight and we were quite impressed. Excellent proportioning of ingredients. We found the spice could hold its own but be adjusted for those who like it hawt. We wish we read the reviews about adding the andouille sausage and will try that for next time.

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jenifa OH jenny

	Cooking Level: Intermediate Living In: Victoria, British Columbia, Canada
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Reviewed: Jan. 3, 2008

Great Recipe!

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melbip


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Reviewed: Sep. 5, 2007

This was super easy and tasted okay. Not sure I'll make again. It wasn't awful, but it wasn't our favorite.

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kari lou


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Reviewed: Jun. 18, 2007

this recipe was pretty good. it was my first time making jambalaya. i added about 1.5 of veggie broth and used wild rice, since i didn't have orzo. i had cook everything longer than i anticipated, which was fine. after the rice cooked down, i added hot sauce to each serving. omg.. my husband LOVED it! i will seriously do this again. it lasted us a couple days (just us two).

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iCook

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Durham, North Carolina, USA
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Reviewed: Feb. 12, 2007

Orzo pasta is good. Need to double for next time.

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stephanie


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Reviewed: Dec. 28, 2006

added hot sauce and sausage.. family loves it

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Vicki

	Cooking Level: Expert Home Town: New Brunswick, New Jersey, USA Living In: Sicklerville, New Jersey, USA
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Reviewed: Dec. 17, 2006

Easy to make but was very bland. I can't decide what it is missing but it does not taste like jambalaya. We will not be making this again.

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April

	Cooking Level: Expert Home Town: Cincinnati, Ohio, USA
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Reviewed: Oct. 10, 2006

My husband loved it and he is picky about food. To spice it up for him, I just put 4 dashs of Tabasco sauce when I served him a bowl.

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mouse


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Reviewed: Oct. 5, 2006

Excellent recipe. Next time I'll add 1/2 the orzo, though. It soaked up too much of the sauce and made it slightly drier than I would have liked it.

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Corinne

	Cooking Level: Intermediate Home Town: Wilmington, Massachusetts, USA Living In: Concord, New Hampshire, USA
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Reviewed: Sep. 14, 2006

For a jamabalaya made in a crock pot instead of from scratch with the traditional roux, it's not bad. However, since I'm accustomed to the traditional ways of making Cajun and Creole dishes, I'm probably not going to use this recipe all that often. There just seemed to be something lacking about the flavor. Maybe next time I'll up the amount of Cajun seasoning I used in place of the Italian.

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StormtrooperPrincess

	Cooking Level: Intermediate Home Town: Cullman, Alabama, USA Living In: Dallas, Texas, USA
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Reviewed: Apr. 6, 2005

It was OK - not nearly spicy enough, though, and it lacked the flavor of traditional jambalaya, even after adding extra spices. If I were to make this again, I would add a spicy andouille sausage and a heap of cajun seasoning. I only ancini de pepi, so I served it over the traditional hot white rice instead of orzo. My 4 and 6 year olds ate a good portion.

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MRSTIGGY

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Portland, Oregon, USA
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Reviewed: Mar. 28, 2004

I added sweet sausage to this recipe and was pretty generous with Texas Pete hot sauce as well to give it a little more kick. It was really easy to make, but like the other reviewer, I left it on low the entire time. It was a huge hit at our Mardi Gras party.

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SKYE


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Reviewed: Jan. 3, 2004

This was a very tasty dish and the whole family loved it. We did add extra shrimp. The one problem is the cooking time. After about 5 hours on high I noticed it was almost done. If I had left it for 7 -9 as stated then it would have been mush. I had to turn it off for 2 hours and then proceed as directed with the orzo and shrimp. Keep an eye on this when cooking. Great reheated leftovers.

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NBERK


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Reviewed: Oct. 12, 2002

Other than prep time this was an easy recipe to make. I made it for a group of people, and although it was a little dry for me, my husband and our friends loved it. Next time we may try it with andioulle sausage instead of chicken.

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Shrimp Jambalaya

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