Great recipe! I doubled the recipe and served it to 14 adults last night before heading out to a jazz concert. Cooked it on low for 8 hours; used 2 crockpots. I cooked the rice seperately and served by placing a scoop of rice into an oversized bowl and then ladeled the jambalaya over the top. Served it with warm crusty bread....delicious; received rave reviews. I did make a few alterations: cut chicken into smaller than 1 in. cubes, used both chicken breasts and boneless thighs, used Ro-Tel diced tomatoes with green chili peppers + diced tomatoes to make up the 28 oz called for in the recipe, omitted the green bell pepper, added a clove of minced garlic, lightly browned the sausage before slicing for the recipe, used water with bullion cube rather than the chicken broth. Because of the Ro-Tel mentioned above + the andouille sausage I omitted the cayenne as the taste was hot enough. I will most definately make this again. Added bonus: the house smelled terrific!
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Great recipe! I doubled the recipe and served it to 14 adults last night before heading out...