113 Reviews of Chicken, Shrimp and Andouille Jambalaya

From: Virginia Chandler

On Nov 13, 2004

I made this in the crockpot and it was wonderful. Since we are on low carb, I left out the rice entirely. And served as a Jambalaya stew. I did brown the chicken in oil before adding to crockpot. Then added all the rest of the ingredients except the shrimp and cooked for 5 hours on low. Then added shrimp and cooked another hour.

From: Bergy

On May 20, 2002

This was my first time to make Jambalaya and I am sur glad I used your recipe! Wonderful flavor. I used Mennonite sausage instead of andouille (can't find it here) and 3/4 tsp cayenne. Used prawns sausage & cooked chicken chunks WOW thanks SueL I'll cook this again. Served it with Fried Okra and Collard greens

From: CASunshine

On Jul 13, 2004

Oooooooooweeeeeee! This was delicious! My first time to make Jambalaya and it was a great success. Did everything exactly except used chicken breast meat for the thigh meat. The breast meat was a little dry but I'm sure the thighs wouldn't be. Got my sausage at Trader Joe's; they call it Cajun Sausage. Try this...it's fabulous!

From: LeeAnn

On Nov 6, 2002

I just made this the other night. My first jambalaya experience. I used hot italian sausage. My husband has requested it again already. Great recipe.

From: love4culinary

On Jun 5, 2003

Sue, I made this again last night.. just as I said I would make it again!! It was wonderful!!! I wasnt thrilled with the sausage that I used... I should have gone to the meat market... but I didnt..argh! But this recipe is just spectacular!!! Everyone in the house (6people!) gave it a huge two thumbs up!!! Thanks for the recipe sue!!! I wanted to leave my first review on here ... I hope thats ok! hehe ----(Sue, believe it or not I was digging through my old boxes today and I found this recipe that I printed out in june of 2002! I made it, but I never thought to review it because I wasnt really apart of zaar at the time. It was just a recipe I found, and never came back. Here I am a year later.. LOL. This dish was spectacular... I remember my family raving about it for days. Now that I have found this recipe, I plan to make it again next week, in your honor! because this recipe was actually my first Zaar recipe! Thanks for a wonderful jambalaya sue!!! I remember making a bit of it in a seperate pan with lots of cayanne..for myself lol... made it with none for my family as they do not like it hot )----

From: k8

On Oct 25, 2003

I made this last night for a casual dinner party! Wow, it was fantastic. Everyone loved it. I followed the recipe exactly with one exception. I used 3 boneless, skinless chicken breasts instead of the chicken thighs. I cut the chicken into bite size pieces and completely cooked them. I made the Jambalaya early in the day but did not add the rice, broth and can tomatoes until I was ready to bake it that evening. The Andouille sausage is really what makes this dish taste so special. I had to go to a specialty grocery store to find it but definitely worth the effort. Thanks Sue for this great Cajun recipe!

From: Jan in Lanark

On Feb 15, 2004

This is a wonderful version of jambalaya- I rinsed and drained the rice first and it was just right. Used boneless chicken breasts and did find the end result a little dry, so next time I will sauté them for a shorter period, or use bigger chunks. I did have hot sauce on the side as not everyone at the table likes spicy. Also added a bit of Konriki Creole Seasoning that my daughter had brought me back from New Orleans- nice addition. This will definitely be the recipe I use from now on. Thanks Sue.

From: bigmike

On Dec 29, 2003

this was the best I have tasted and it was very easy to make. If you are not a chef-you should be.

From: Susie D

On Nov 8, 2004

Add us to the list of families where DH raved over this dish! The only change I made was to cut the chicken into cubes before browning. Thanks for sharing your recipe Sue.

From: Nancy Moskovics

On Feb 6, 2006

I made this for a Super Bowl gathering and it was fantastic. I doubled the amount of Shrimp and cayenne pepper. Nice and spicy. just the way we like it. It's a keeper!