Cajun Jambalaya

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I made this for my fraternity brothers on Mardi Gras. They loved it and I was very happy with it. It really Kicked our night Up A Notch! Bam!!

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Visiting my kids in Houston and my son in law requested jambalya. I searched the foodnetwork wedsite and selected this recipe. It was a hit. Spicy enough to satisfy the hot sauce lovers while not driving away my Pedcid AC swallowing wife. This one will go home with me to be added to our collection. Excellent flavors and easy to prepare.

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My husband loved the Jambalaya at one of our local restaurants and I wanted to recreate it for him at home. We both loved this recipe as much as the restaurant version.

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im not a huge fan of cajun food, but by boyfriend loves it so i made this dish for him. it really came out well. it was a little spicy for me because i used cajun flavored sausage in it. i also added a little cheddar cheese at the end to make it a little more creamy. overall, very easy and very good.

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Anyone who likes cajun food would have to like this dish.

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I prepared this as the main course for a dinner party. It was very simple to prepare but impressive for guests, especially here in the north where cajun food is not common fare. I doubled the recipe and followed it except for adding larger portions of peppers (green, red and orange and onions, because I enjoy vegetables. If you follow the basic recipe it is not too spicy, so I passed more creole seasoning and hot sauce at the table. I served it with cornbread and it was a hit!

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This was easy to make and made a great dinner. I had to triple the recipe to make a good size pot and I added more seasoning (Old Bay to spice it up a little. Old Bay is a flavor must for all Cajun cooking (with the Essense!

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This is a wonderful dish that I'm sure to make again. I used fresh tomatoes, but canned would probably work just as well. I also used chorizo instead of andoullie sausage, but it was still great. I highly recommend this dish.

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I made this recipe for a bunch of people from the Bayou, and they loved it. I thought it was one of the best I ever tasted.

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This recipe has endured two, and hopefully in two weeks, a third New England Patriots' Superbowl. It's always the first thing we run out of, so make plenty.