Reviewed: May 6, 2013

Pretty good. I followed some of this recipe and a Johnsonville's Sausage recipe I found while clipping coupons. Seems pretty tasty following both recipes. I did cook my rice separate from other items. I wish I had some chicken or shrimp to add but next time. I made beans and rice on side anyway for meals later in the week. I am going to make something with sweet potatoes to offset the spice of the jambalaya and beans.

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PJWEYERMAN

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

Reviewed: Apr. 20, 2013

Very good recipe. Only gave it 4 stars because I never made it exactly as it is outlined in the recipe. Don't care for celery or very spicy food, so I made sure it was more tame for my tastes and used chicken & beef stock instead as well. Basically, I used this recipe as a base for my own version. But it was a great recipe base to start with and to add your own flavors to suit your needs!

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catinreno

Reviewed: Apr. 17, 2013

Wow this was so good! I used 1 tb Tony Chacheres creole seasoning in place of the salt and pepper and omitted the hot sauce (the kids). I only used turkey kielbasa as that is all I had on hand. I cooked the rice (brown rice) separate and added near the end. I also added a can of red beans and rotel tomatoes. Turned out too spicy for the kids but the adults loved it. Will def make again and again.

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danelle

Reviewed: Apr. 9, 2013

This was delish! I added about a half a pack of chopped bacon to it! You can never go wrong with adding bacon to something. I left out the celery as we aren't fans of the flavor, and added some (about a tablespoon) creole. I will for sure save this recipe for another day.

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Reviewer:

tinydancer

Reviewed: Apr. 7, 2013

Oh my! This is one fabulous recipe for jambalaya! The only thing I changed was that I used andouille sausage instead of of kielbasa. Being Polish, I believe that the kielbasa changes it all because of the seasoning & smokiness. I think I will add tomatoes next time for more tanginess & a tomatoey flavour.

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Kikiliki

Reviewed: Mar. 24, 2013

This is an easy and very flavourful jambalaya.. It would be a great base for many versions of this classic dish. We added the cayenne, some 'Cajun garlic' we had bought in Charleston, SC at the market, and liberally splashed tobasco all over it. There was a bit of heat, actually a nice bit of heat! I think tomatoes would add to this, otherwise, it's perfect. I couldn't believe all that flavour came from a few basic ingredients. Again, I think recipes need to be adaptable to the cook's tastes and moods. This recipe fits the bill!

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Reviewer:

Cuisine Adventure

Cooking Level: Expert

Home Town: Whitby, Ontario, Canada

Living In: Annapolis Valley, Nova Scotia, Canada

Reviewed: Mar. 16, 2013

Oh man this was a great recipie. I normally don't like Jambalaya but this one had just the right amount of spicy for me and the hubby. I used Siracha garlic pepper paste for my hot pepper sauce and next time I will take out a serving for my daughter before I stir in the last ingredients. Thanks for this great share!

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amccrerrand

Reviewed: Feb. 17, 2013

This was so good and very easy to make my family loved it and I will be making it again and again..The only thing I did differently was I used Brown rice and it still turned out great.

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tonyavanna

Reviewed: Feb. 13, 2013

Really enjoyed this. Added a pinch more cayenne, one can of chopped tomatoes, pre-cooked the rice,added about four cups of broth then the rice. Let it simmer for five eminutes to reheat the rice, Used asian chili sauce instead of tabasco...but, it was all still good. YUM.

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