Reviewed: May 6, 2012

Super easy to make- once all the chopping is finished! Doubling the spices was a great choice. I also added vegetarian sausage to the dish. Delicious!

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Reviewer:

mjgrigs

Reviewed: May 2, 2012

Love...love...love this. I made a few changes along the way by increasing the amount of chili powder to 1 t., and salt to 1/2 t. I had to use dried parsley so I used 2 T. I took it out of oven when there was 30 min left to bake and added 6 vegetarian sausage patties that I crumbled then topped it with 1 cup of soy pepper jack cheese. Then i baked for the remaining 30 minutes. I served it over French bread that I toasted under the broiler with butter and paprika. Super yummytabulous!

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Reviewer:

Jalaine

Reviewed: Mar. 6, 2012

needs work. there is too much water so the rice turns to mush. not bad flavor with the sour cream and parm. cheese, but it needs more spices. it could also use something else.... not sure what. maybe some smart choice soy crumbles

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Reviewer:

heatha

Reviewed: Jan. 25, 2012

This was pretty tasty, but it was missing something. I felt that as a main dish, it was too homogeneous. It needed some chunks of something to break it up. I've never had "real" jambalaya before, so I don't know if this is sacrilegious or not, but I think I'll add kidney beans next time to make it a bit more chunky. You could just cut the mushrooms bigger, but my husband doesn't really like mushrooms, so he is not keen on that option.

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Reviewer:

AmyJo

Reviewed: Dec. 20, 2011

OMG! So Good! Followed recommendations to double spices, sub veggie broth and sub canned tomatoes. It was REALLY spicy. Don't double spices if you can't handle heat. Was perrrrrfect with sour cream.

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Reviewer:

Kristin

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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Reviewed: Dec. 11, 2011

This is the second time in two weeks that I've made this! My husband, son and I really enjoy it. Tonight, I doubled the ingredients and used brown rice mixed with the white as I finished our white rice and needed another cup. I also made it all in a big saucepan on the stove, the way I usually make traditional jambalaya. This cuts out the baking portion of the recipe and the dish is ready sooner. Le bon temps rouler!

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Reviewer:

betweenthelens

Reviewed: Dec. 5, 2011

This recipe turned out great! I doubled the garlic, cayenne and chili powder as other suggested but I baked it with raw rice as the recipe calls for, I used a whole grain & wild mixture, it took about an hour and a half to cook the rice through, and wow delish! I think next time I'm going to add some black beans and maybe some corn. Definitely seems like one of those recipes you could throw any veggies into. Was really yummy with the fresh tomatoes. I topped then witg the sour cream and parm. Can't wait to try the leftovers wrapped in a burrito with cheese for lunch tomorrow! Will definitely be making this one again. Great vegetarian supper :)

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Reviewer:

Adrenalyne

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 12, 2011

I love this with my modifications: yellow saffron and wild rice instead of regular long grain. canned tomatoes not strained, and soup broth instead of water. also i upped the seasoning and added some cumin. And I put it all in the slow cooker. Yum!

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Reviewer:

brittmichelle

Reviewed: Feb. 28, 2011

I made this in the slow cooker (4h on high) with the following substitutions: -no olive oil -28oz can diced tomatoes (in sauce) -1/2c veg broth instead of 2c water -4T cajun seasoning (Tony's Chachere) instead of all the spices recommended in the recipe (from soy sauce to pepper) -1 lb tofurkey kielbasa I made the rice separately and mixed them together before serving. All in all, really great! The real recipe may be better than my substitutions, but I was trying to make it faster and easier for a party.

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Reviewer:

Stephanie Jensen

Reviewed: Oct. 21, 2010

I thought this was a good recipe. The sour cream just finishes it off. My only change was to add some vegetarian sausages and I used brown rice. Since I used the brown rice I added one more cup of water. It came out great! Thanks for the recipe.

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