Reviewed: Dec. 27, 2011

Probably the best version I have ever made.

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2 users found this review helpful

Reviewer:

JessicaStrayer

Reviewed: Jan. 30, 2011

Amazing! I can't wait to make this again for SUPERBOWL Sunday!! Big hit!

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5 users found this review helpful

Reviewer:

Robin

Cooking Level: Expert

Home Town: Ipswich, Massachusetts, USA

Reviewed: Jan. 17, 2011

Now this is Jambalaya!!! I cut back a little on the chicken breasts and added some chicken gizzards and hearts for a little twist. Great Recipe Christine!!!

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5 users found this review helpful

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douggee

Reviewed: Mar. 2, 2010

This was sooo good and really easy to make. I didn't cool it and then preheat it in the oven I just did everything on the stove top and at the end I added the chicken and I had precooked prawns so added those. It was delicious!

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9 users found this review helpful

Reviewer:

jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

Reviewed: Feb. 11, 2010

Great recipe!! My husband loved it! Two hours after eating it he was still saying "That was gooood" I cooked the chicken on the stove top in the marinade and olive oil and when done threw the shrimp in rught after then added both to the rice mixture and baked till warm. Turned out Great. Thanks for sharing!!! 4 stars only because the kids didnt gobble it up.

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5 users found this review helpful

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Sandra

Cooking Level: Intermediate

Reviewed: Feb. 24, 2009

Just made this tonight, and it was really good. I resized the recipe to feed 5 and rounded upwards (generally). I used only 3 meats: bacon, hot bulk pork sausage, and the chicken with marinade. I used both white & brown rice (because when sized for 5, the recipe doesn't call for as much rice as I like). I left pretty much everything else the same, except I had to add about twice as much chicken broth to it as it said to, but I suspect that's because of resizing the recipe from 50 servings down to 5. All in all, really good, really tender veggies, but really time consuming even with only 3 meats to prepare. Served it with buttered French bread, Cherry Limeade I from this site, and Bananas Foster II from this site for dessert :-)

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10 users found this review helpful

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Feb. 23, 2008

This was great and I will definitely make it again. I scaled the recipe down to 10 servings, and added an extra cup of chicken broth. This was needed because I reheated on the stovetop and it would have dried out a bit otherwise. Thanks for the recipe!

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8 users found this review helpful

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

Reviewed: Jan. 15, 2008

I made this recipe three years ago for a Mardi Gras party. People are still talking about it today, so I came back to the recipe to make it for my Mardi Gras party this year!! Excellent recipe

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6 users found this review helpful

Reviewer:

LIBERTY7471

Reviewed: Jan. 15, 2008

This was delicious! I wanted to make something special for a birthday, something I hadn't made before and something that others haven't eaten before. This fit the bill. I cut the recipe in half and it worked out just fine to fill a large crockpot to take to the party. The only thing that I would suggest is that you have extra chicken stock on hand, as I found that I did need to add some. It was a hit and I will save this recipe and make it again.

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6 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Babbitt, Minnesota, USA

Living In: Gilbert, Minnesota, USA

Reviewed: Sep. 10, 2007

I've made this recipe 4-5 times for my fraternity of 60 guys and it always gets rave reviews. We add a little extra cayenne pepper and some cajun seasoning to spice it up a bit, and don't use any shrimp usually because we're on a tight budget. Nonetheless, it turns out amazing, the chicken marinade is top notch just by itself.

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7 users found this review helpful