191 Reviews

I made the main recipe mostly according to directions, used whole peeled tomatoes that I spoon crushed. I added shrimp and a little okra (I know, not traditional) the last 30 minutes. I then topped the bowls of "stew" with the rice. It doesn't get too dry that way, which is the way we like it. Also better this way if you plan on a little leftovers. Everyone that has tried this version has loved it. Also, the broth is better if you use bone in thighs, but I do it both ways.

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MaggieOhio March 09, 2014

Crazy good. I made no changes because I like every ingredient. Thanks for sharing, Sue. This recipe is definitely a keeper!

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rdawn27 August 07, 2013

Tasty

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prettyangel July 21, 2013

AH-MAH-ZING!!!!! Everyone enjoyed this and want me to make it again. The only thing that I did differently was I used two tablespoons of my own creole seasoning and I used Chorizo sausage cause that is all I had on hand. Next time I think I would decrease the amount of chicken stock cause I prefer my rice a little less mushy.

THis is one that I will be making again and again! Thank you soooo much!

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tinaajj March 07, 2013

I left the cayenne out for my husband, but added it to my bowl. He said this is the best he's ever had, and I agree! Super easy for after work dinner if you have everything cut up the night before.

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booker81 March 05, 2013

A regular request at my house! A special ocassional recipe because of the cost of ingredients, but oh-so worth it! Making it for my son's college graduation party. He's psyched!

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Bratski45 December 16, 2012

Like a lot of others, I had to adjust the liquids the first time this came out of the oven, adding 2 more cans of tomatoes with juice and about a cup and a half of broth. But the basic recipe is just exceptional! Thanks so much for posting, Sue.

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highcotton July 12, 2012

Only things I changed with this recipe are that I left out the celery (didn't have it) and bumped up the spices a tad, as well as using brown rice. First two changes went well, but adding brown rice made it need to cook for almost twice as long...and I'm not sure why. I'm used to another 10-15 minutes or so, but almost another hour was a serious issue for getting dinner on the table when I wanted it. Still, flavor was good, ease was almost as easy as a slow cooker recipe, and a great meal for any kind of night!

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Captain's Lady July 07, 2012

Excellent jumbalaya! I served this at a party and guests couldn't stop raving about it. I will use this recipe again. Thanks so much!

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JenR10 January 09, 2012
Chicken, Shrimp and Andouille Jambalaya