Reviewed: Jan. 25, 2013

Excellent recipe! We like it spicy so I made just a few changes: used brown rice & subbed 1 can diced tomatoes w/jalapenos for the regular. Also added 1/4 tsp of ground chipotle pepper and Sriracha instead of the hot sauce. Yummy!

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Reviewer:

JAYDE_2

Cooking Level: Intermediate

Home Town: Harrisburg, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

Reviewed: Dec. 2, 2012

My husband loved the big chunks of chicken in this because I guess I missed the shredding part of the chicken!

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SarahStumphf

Reviewed: Sep. 19, 2012

This is excellent. I didn't change a thing ;)

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Clovka

Cooking Level: Expert

Home Town: Citrus Heights, California, USA

Reviewed: Mar. 7, 2012

I made this for the very first time ever for Mardi Gras. We had a themed gathering with the family and everyone enjoyed this dish. I tossed in some shrimp too! I've had homemade jambalaya before and this recipe tops it times 10! The spice/hot level was favourable among my guests as well. They enjoyed the heat intensity... it wasnt too mild nor too hot for them which helps make this perfect for multiple guests!

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Reviewer:

paperbagprincess

Reviewed: Feb. 29, 2012

This was yummy. My husband thought it had too much chicken so next time I'll cut back on the chicken and add shrimp.

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jjbryson

Reviewed: Jan. 1, 2012

Really good, but needed a little more kick as stated in a previous review. I also added shrimp which was a hit. I will certainly make this again.

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Reviewer:

julias1

Cooking Level: Expert

Reviewed: Nov. 19, 2011

I recently used this recipe for my first time making jambalaya...and now it will be the only one i use! Everyone I was cooking for absolutely loved it. I did add about 1/2 lb of uncooked shrimp right at the end but otherwise I stuck to the recipe and it was great!

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Reviewer:

tbahnsen

Reviewed: Oct. 10, 2011

This is a great recipe! I frequent New Orleans and this has the same texture and look as the jambalaya down there. Great thing is that you can make it as spicy as you like, I omitted the hot sauce and cayenne b/c of my kids and it was not spicy at all. I used rotisserie chicken instead of boiling one, and used canned chicken broth for the juice. Otherwise, didn't change a thing about this recipe and it turned out great. About the rice: I simmered on LOW for one hour COVERED and the rice came out great, fully cooked and tender. Stir frequently to ensure no sticking.

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Reviewer:

juju571

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 31, 2011

I cooked this for my twin daughters' 20th birthday dinner. I had never before made jambalaya from a recipe, just from a box. But this was so easy and tasted great. Their friends all loved it. Thanks for the recipe.

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Reviewer:

thardy

Reviewed: Jun. 15, 2011

My husband doesn't like Jumbalya, but after I served this he said, "This is really good...What is it?" Works for me. I made up a new name and he now eats Jumbalaya regularly ;).

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