Forgotten Jambalaya Recipe

Reviewed on May. 07, 2013 by kellington59

My husband who hates chicken, loves this dish. I've cooked it in the crockpot and stove pot and both are delicious.

Reviewed on Apr. 03, 2013 by danthecook

We both loved it! I've made several different versions of jambalaya and this is possibly my favorite. I was able to add the shrimp after about 3 1/2 hrs and I cut the tobasco and cayenne in half. It was perfect, my wife said. Will def fix again!

Reviewed on Apr. 01, 2013 by christycincy

This was a very easy jambalaya to make. It had just the right amount of spice for me. Very hearty and filling.

Reviewed on Mar. 28, 2013 by joedebfry

Excellent! We love the flavor and it's easy to make. I'll make this often.

Reviewed on Feb. 26, 2013 by parelius

This just did not hit me like I thought it would. Like others, I think the cooking time was way too long and caused the meat to get dry. The overall flavor just wasn't there.

Reviewed on Feb. 24, 2013 by mercougar

I absolutely love this recipe!!! I didn't like the overpowering smoked sausage flavor the first time I made this (personal preference) so I eliminated the smoked sausage altogether the second time I made it and it still turned out incredible!

Reviewed on Feb. 18, 2013 by Janel VK

This is so easy and so very good. I questioned whether Jambalaya made in the crock pot could have the flavor I so enjoy but I am now a believer. I will be making this again. I used imitation crab in place of the scrimp.

Reviewed on Feb. 17, 2013 by pavlokat

My Savannah, Georgia bred husband says it is the best he has ever had! That's a winning vote in my book!!!

Reviewed on Feb. 04, 2013 by ginny3235

This recipe is delicious exactly as written and with or without the shrimp. In spite of the long list of ingredients it is very easy and quick to get in the slow cooker, and especially easy when using frozen chopped onions and green peppers. I wouldn't change a thing. Received family stamp of approval!

Reviewed on Jan. 21, 2013 by Tiffany6989

Overall, this was good. It was a bit overcooked when I checked it at 4 hours. It was my first time using a slow cooker though, so that could be my fault. I might make it again, but it gave my husband heartburn last time.

Reviewed on Jan. 14, 2013 by contrarywife

Great recipe! I followed the recipe exactly and it didn't need any tweaking at all. I did have to turn the Crockpot up to high for an hour or so though.

Reviewed on Jan. 08, 2013 by LawP

This is a fabulous recipe! I've made it at least a dozen times with no modifications and it is a hit every time. I use frozen, uncooked and deveined shrimp when fresh isn't available. Yummy!

Reviewed on Dec. 14, 2012 by juicyfruit007

My husband really liked this. Very spicy and flavorful.

Reviewed on Nov. 03, 2012 by Twokayakers

Delicious! Will definitely make again!

Reviewed on Oct. 31, 2012 by A13

Very good. It's a little on the spicy side and the chicken turned out slightly dry, very good overall though.

Reviewed on Jul. 29, 2012 by SRockley

Love this recipe!! Great on fall camping trips!

Reviewed on Jul. 09, 2012 by gingerriss

Pretty good

Reviewed on May. 09, 2012 by peacharmadillo

We didn't know we liked jambalaya 'til we tried this.

Reviewed on Apr. 27, 2012 by robbinthornton

Solid thumbs up from the whole family. Decreased the hot sauce and cayenne to suit the kids' taste and just added hot sauce at the table. Also replace the green pepper with zucchini and okra, again, just personal preferences. Thanks for sharing this awesome recipe!

Reviewed on Apr. 16, 2012 by patriotbaker

My family loves this. I can't use shell fish because of allergies, but I just add more sausage. We lived near Cajun country, and although this is not what they would call authentic, it sure is good. Be sure to use quality Andouille sausage. It makes a big difference. We all love hot spicy food, so after the first time, I added Tony Chachere's as well as all the spices indicated. This is on my rotation of regulars. Thanks Cindi.

Reviewed on Apr. 07, 2012 by lizjulisami

Oh my God we loved this recipe. I omitted the hot sauce and used chili powder instead of cayenne and it was good. Used a whole pound of shrimp also. The aroma is phenomenal! Will make again.

Reviewed on Mar. 12, 2012 by FrancieB

authentic jambalaya or not it is fantastic! I had a pound of shrimp and just threw it all in - that's what my family kept picking out

Reviewed on Feb. 26, 2012 by sheritruesdale

Mmm! I made this last weekend and I didn't even get seconds or leftovers. :( Sure is good!!!

Reviewed on Feb. 22, 2012 by cheezhed68

This is a fabulous recipe!

Reviewed on Feb. 21, 2012 by christygator

This recipe does not taste like it was quick and easy to make! It is a wonderful tribute to real jambalaya! Everyone in our family loved it and was a perfect way to celebrate Fat Tuesday.

Reviewed on Feb. 19, 2012 by lorisueb

My family loved this! I made with turkey sausage and served with brown rice.

Reviewed on Feb. 19, 2012 by lorisueb

I used turkey sausage and served with brown rice.

Reviewed on Feb. 14, 2012 by Butterbean8

So easy, so good....I have never been a fan of cajun food but this is delicious.

Reviewed on Feb. 10, 2012 by lilaccrew

Excellent recipe. Great flavor. I cut some of the fat by using turkey cocktail links.

Reviewed on Feb. 06, 2012 by robinpat

I've made this several times. Cajun is not always easy to do from scratch but this recipe is easy and very tasty.

Reviewed on Feb. 03, 2012 by cwallace720

This recipe is wonderful! My husband said it's the best crockpot recipe of any kind that I've ever made. I made it exactly like the recipe said...except I was out of parsley flakes. I don't know how much of a difference it would've have made because it was absolutely delicious! I was in a hurry, so instead of cooking it on low, I cooked it on high for about 2 1/2 hours.

Reviewed on Feb. 03, 2012 by cwallace720

This recipe is wonderful! My husband said it's the best crockpot recipe of any kind that I've ever made. I made it exactly like the recipe said...except I was out of parsley flakes. I don't know how much of a difference it would've have made because it was absolutely delicious!

Reviewed on Feb. 01, 2012 by mblinder

Was good; we enjoyed it! I put the rice into the crockpot about 3 hours before serving (brown rice) and that worked good.

Reviewed on Jan. 31, 2012 by Idontcarewhatmyscreennameis

Since Miss Cindi is from Texas, I did not expect a Louisiana, let alone a New Orleans style Jambalaya! I found this Forgotten (Texas) Jambalaya to be very flavorful, and it certainly won?t be ?forgotten? in our home.

I cut this recipe in half since there are only two of us. I used only ¼ tsp each of the hot pepper sauce and cayenne pepper to suit our personal tastes, and I found Andouille sausage at our local supermarket. Served it on a bed of Jasmine long grain rice. My daughter suggested adding 1 tsp of file powder the next time I make this. Thank you Miss Cindi ?

Reviewed on Jan. 29, 2012 by jandk_4

Used turkey sausage and omitted the shrimp. Excellent!

Reviewed on Jan. 27, 2012 by tready2

New Orleans Style jambalaya traditionally is prepared together either in the oven, or stovetop and usually has the rice cooked with the meats or shrimp/oysters, whatever you want to have with the rice.

To my recollection, jambalaya is never fixed like a stew, as this one is, and served over separately cooked white rice.

Reviewed on Jan. 11, 2012 by SaraJoy

This recipe takes a lot of prep time but after you throw it in the crock pot, it's all worth it. The seasonings are just right and it makes a large amount. I ended up freezing half. Great for watching football!

Reviewed on Jan. 05, 2012 by thewyatts4

very tasty.

Reviewed on Jan. 03, 2012 by TeresaNielsen

Wonderfully easy and flavorful.

Reviewed on Jan. 02, 2012 by ValerieMS

I know from watching Emeril that Jambalya normally uses Andouille sausage, but here in rural, Western PA we just don't have access to it. This is the third time we've made this recipe. This time we doubled the chicken, shrimp, tomatoes and seasonings. My family is giving the altered recipe a solid 8 out of 10.

Reviewed on Dec. 20, 2011 by Pancho_01

great,easy to make

Reviewed on Nov. 01, 2011 by jdykw

Tweeked the spices to fit my southern tastes. Wonderful,best I've ever had or made.

Reviewed on Oct. 19, 2011 by mdbubba1

Make this one all the time its one of my go to recipes. Wouldn't change a thins

Reviewed on Oct. 06, 2011 by 2muchmuchmtthyme

have made often. have frozen, but kept shrimp separate and only added before serving.

Reviewed on Sep. 15, 2011 by quiltingstitcher

This is a great dish for a cool night very easy and everything was flavored just right

Reviewed on Jul. 21, 2011 by bdstickles

This was soooo unbelievably good! I only made a half recipe to try the first time, and I didn't have shrimp, but it was so good anyways, the flavor was perfect, not too spicy. And of course being able to throw it all in the slow cooker is such a bonus! I use mine as often as I can to make life easier.

Reviewed on Jun. 25, 2011 by Sjokees

This is delicious! This is not a dish we come across often (I live in The Netherlands) but I love it. Like other reviewers I did not change a thing. It is a little spicy and has lots of flavor, I can truly recommend this. Thank you for sharing!

Reviewed on Jun. 20, 2011 by Leanne Cola

This was the easiest and tastiest Jambalaya I've ever made. I wouldn't change a thing!

Reviewed on Jun. 05, 2011 by Noncookinmama

Easy to make and just spicy enough for the whole family to enjoy. I will add this to my "keepers" list and wont change a thing!

Reviewed on May. 27, 2011 by kimwilliams30

absolutely amazing... great with and without the shrimp