Crock Pot Jambalaya

From: JOY1998

On Jul 23, 2007

I have never made Jambalaya before and this turned out great. I added cayenne pepper and paprika to spice it up a bit. I cut down on the broth because of other reviewers recommendations. I found this to be an easy recipe and will keep this recipe to make it again.

From: brightdawn1891

On Feb 26, 2007

A can't add or take away from any of the comments that have already been made. This was a great recipe for my 3 qt. crock pot. I made a few substitutions and it still turned out fabulous. I used chorizo instead of andouille, 1 bell pepper instead of two, and added two more cloves of garlic. It turned out perfectly; and I actually didn't have too much liquid because letting it cook longer thickened the sauce. Definite keeper.

From: Lori (Chef #400330)

On Dec 5, 2006

This was great-- easy and really tasty. I used cayenne pepper instead of hot sauce which made it spicier, and substituted liquid smoke for the sausage to make it low fat/low cal.

From: Dr. Jenny

On May 23, 2007

This recipe is very easy to make. I followed the directions as indicated, however, I used less broth as other reviewers suggested, using 3/4 of a 14.5 oz can versus a 15.5 oz can. Even with this reduction, it was still a bit too liquidy. While my fiance and I liked the dish, it was a little on the bland side for our tastes, and we ended up adding quite a bit more Tabasco to the portions on our plate after I served it. This helped a lot; however, it would have tasted better had I added more Tabasco as I was cooking and gave it time to soak in. While the dish was good, I probably wont make it again and will search for a spicier recipe that suits our tastes a bit more.