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Cajun Jambalaya Recipe

Cajun Jambalaya

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (245)

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Average Rating:

Total Reviews: 245

Showing 211-220 of 245

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  • on May 17, 2006

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    The only change that I made was subsituting a can of Rotel Chili Fixin's instead of the tomatoes. I also added and healthy pinch of cayenne as I added the Rotel. This recipe is easy and great. Make a double batch and invite your friends (and make them bring the beer!. Good stuff!

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  • on May 15, 2006

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    I made this recipe for my son and I the other night and it came out just wonderful. It was a bit spicy for my son (he still cleaned the plate so I would probably cut down on the spices just a bit. Also, I used cooked shrimp instead of fresh (since that's the only thing I had but added them towards the end after the chicken had cooked and it taste awesome. This recipe is a keeper.

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  • on May 03, 2006

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    This recipe was easy to make and was yummy. My family loved it - <:O

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  • on April 30, 2006

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    I made this for my picky husband who believes no one can cook Jambalaya like his Cajun father. (who refuses to give up his recipe He said it "came close" I guess I will be happy with that. I substituted the shrimp with crawfish that we had leftover from our annual Good Friday Crawfish Boil. Definately made it more spicy but thats the way we like it down here in New Orleans!

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  • on April 27, 2006

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    great

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  • on April 18, 2006

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    This recipe was simple and delicious. I was a little doubtful on how the rice would turn out, but it was just the right texture.... (I kicked it up a couple extra notches with some extra creole seasoning and hot sauce!!!

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  • on April 01, 2006

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    Next time I'll add crawfish in place of shrimp. The shrimp version was great, but I'd like to try it with crawsfish.

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  • on March 17, 2006

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    I loved this Jambalaya.... my husband who loves spicy foods wanted this the next night! I wished it made more than it did, next time I will double the recipe. Great and pretty easy!

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  • on March 06, 2006

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    Quick and painless, tons of flavor...highly recommended

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  • on February 28, 2006

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    This recipe is a keeper!!!

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