Reviewed: Mar. 20, 2012

This is a great base. I work for a private Christian Boarding School. We have a large Asian population. I omit the Cayenne Pepper and hot sauce and in its place add Koren Hot Pepper Paste. 3 times stronger than the other 2 combined. I make enough of this to feed over 65 students for dinner. Its a BIG hit with all of my students

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Reviewer:

Bellkera

Reviewed: Jan. 24, 2012

This dish is absolutly wonderful the whole family love it, i will make it again. i didn't use any celery but doubled up on the green peppers and i used tomato sauce instead of paste.

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Reviewer:

yagirlpat

Reviewed: Jan. 17, 2012

I followed the advice to double-up on spices. Soooo..... GOOD!!

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Reviewer:

Camelia

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 28, 2011

This was delicious! Next time I will definately measure the spices though. I did my usual add a little of this and a little of that and it was spicy. But that's ok cause I like spicy. Also when I made this I added the long grain rice into the pot. It was ok but a little mushy the next day. Next time I will make the rice separately. Also will try with noodles. Thanks for the great simple recipe!

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Reviewer:

Jacqui

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Cooking Level: Expert

Home Town: Stettler, Alberta, Canada

Reviewed: Sep. 29, 2011

Delish with just a few adjustments! Added 2 cups of chicken broth and doubled(or tripled to taste) the spices. Also added more shrimp and some cajun seasoning. Perfect Jambalaya!

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Reviewer:

Mamacook

Reviewed: Aug. 23, 2011

excellent recipe! I went without the celery tho. It came out looking just like the above picture.

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Reviewer:

Cameron

Reviewed: May 8, 2011

Very good doubled the Cumin.

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Reviewer:

Jessica

Reviewed: Mar. 2, 2011

I tried this recipe because my husband loves Cajun & Creole foods. The kielbasa gave this dish a greasy and flavor. It would be much better with andouille. I would never make this again.

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Reviewer:

moviefan

Reviewed: Feb. 28, 2011

I too added 1 can chicken broth. left out celery and used 1/2 tomato paste.

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Reviewer:

camragrl27

Reviewed: Feb. 20, 2011

I made this the other evening...I guess I don't care for jambalaya! I made as directed using andouille sausage and it was just too rich for my blood. The old man thought it was wonderful...I just can't put my finger on what was turning me off. Anyway...of course I had a HUGE bowl left so I passed it on to my dear friend and her husband...they LOVED it! So...I guess it was just ME! I much prefer the etoufee (I don't know how to spell it) that I make. Thanks for sharing with us.

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