Chef John's Sausage & Shrimp Jambalaya

I love me some Chef John. This was a really great recipe; I just modified it a bit based on taste preference and ingredient availability. Instead of butter I just used olive oil, and since I couldn't find Andouille, I just bought a different smoked sausage. I added some hot sauce for a bit of extra heat, I used a large can of diced tomates, I used two green peppers instead of one, I used wild rice instead of brown, and I used chicken instead of shrimp. Tasted quite delicious!

The portions are relatively small...keep that in mind when deciding on the # of portions. I doubled the amount of tomatoes and it was just right... This is now my favorite Jambalaya recipe....next time I am adding chicken in place of or in addition to shrimp....

This was so good! Only issue was I didn't crack the lid took cook the rice so it ended up taking much longer than 45 minutes to cook. However it was worth the wait, will definitely make again.

Missing Instructions About Boiling! This recipe is awesome. It has just the right amount of spice, and has become a new favorite around my house. The instructions left out that you need to bring your rice mixture to a boil before covering it, turning on low, and simmering for 45 minutes. If you do not bring it to a boil first, this will take more like 2 hours to cook. Even with bringing it to a boil, it takes more like an hour, just like it does when you make brown rice by itself. Other than that, this is a great recipe!

I really like the ingredients, but I had to tweak the order and timing of cooking to make the recipe work. For instance, the rice is better if cooked separately from the sausage and vegetables and the shrimp need to be added well before the final 5 minutes to cook properly and augment flavor.

OMG I LOVE Chef John! I have tried several of his recipes (his Caramel Chicken and Mac-n-cheese are also favs) and this one gets the most compliments. Delish! Made as written is terrific, but I like to substitute chicken smoked sausage to reduce fat content and use rotel instead of plain diced tomatoes because I like the extra kick. This is the BEST jambalaya recipe on the site (and I've made many). Kudos!

Well, i looked at more than one recipe- this one seemed to be key w/ ingredients... But i also followed advice of other reviewers. Came out WONDERFUL... with a few adjustments... First- ADD GARLIC! 1-2 cloves minced is perfect. I did use white rice as a preference in taste & time- minute rice added (cooked) in when adding shrimp is perfect!! Can't really place brown rice on this one- jumbalaya is a more hearty dish & brown instead of white rice makes me feel it would not fit well. Due to spice preferences- i also added a wee bit more cayenne & pepper. Adjustments to the salt are definitely as stated! Adjust salt & peppers to taste! You don't want a salty dish (the sausage has enough salt) and you dont want a dish too spicy to eat! Adjust everything to preference. That is key to a great recipe like this. Thanks to Chef John! This is a keeper- just needs adaptation for each cook's preferences. :)

AMAZING! I made this for dinner for my parents and it was so good! I didnt have the cajun seasoning so i just used creole seasoning instead and the flavor was perfect! It was so spicy which is what i love! Next time i will do chicken instead of shrimp

If you like HOT food you might LOVE this as written, but it was WAY too spicy-hot for us and I only used 1/4 tsp of cayenne and smoked sausage, not hot andouille. I added a squirt of tomato paste from a tube and a minced clove of garlic and it added that "something" I felt the flavor was lacking. My rice got too well done, I think it would be better to cook it seperately and add at the end or something..

this recipe is so easy and delicious. almost all of the ingredients were ones that i already had in the kitchen. i had some leftover chicken that i shredded up and threw in the pot and some extra keilbasa from a beer-tasting party i hosted. all i needed to get was a green pepper from the store. i also used leftover cooked rice and the jambalaya was ready in half the time!

I love this one a lot. It's one of my favorite :)

Delicious!! I pretty much followed the recipe - I may have added a little extra tomatoes. I used chicken andouille sausage without the casing as I don't eat pork. The only change I would suggest is the addition of tabasco sauce as I think the dish was missing a little tang... Super easy and will go into my regular weekday dinner rotation!!

Amazingly addictive! Chef John and this recipe rocks. Doubled the recipe but closely followed as written. Used RoTel Diced Tomatoes w/ Habaneros and Aidells Cajun Style Andouille sausage, both of which added welcomed spiciness & heat. One issue in the written recipe is confusing . . . last ingredient listed is green onions. But in step 3, it instructs to stir in tomatoes, ONIONS, and other ingredients. In step 5, last direction is to garnish with green onions and seems to correspond with it being last in the ingredients list. We took a guess and added green onions in step 3. After making it, decided to watch the accompanying video. By luck, this was the intent as the video shows him reserving some of the thinly sliced green onion tops for garnish. This is among our favorite soups - - probably in top 5, and will be in our rotation file.

Yummy! Next time I'll use low sodium chicken stock or half water, as it was a little too salty.

Chef John is my new hero. Followed Cindy18lou's suggestion of low sodium broth, but otherwise followed the recipe. Doubled easily to make for a large group and everyone loved it!

I am very disappointed. First of all Jambalaya is not a soup. It is not gumbo. It should not be liquidy when finished. I followed the instructions and my rice was way over cooked like mush, and I had to scoop out 2 cups of liquid. That's not what jambalaya is supposed to be.

I made this dish for my bday party and everyone loved it! I made enough for about 40 people, and the entire dish was gone ;) My friends are still talking about it.

Very good recipe. I added a diced yellow pepper, a whole can of diced tomatoes and an extra half cup of chicken broth and reduced the salt by half. Even with the added liquids, it was nowhere near soupy. I also threw in a good tablespoon of chili-garlic paste and a tablespoon of dark brown sugar after tasting when I threw in the shrimp. I would probably have used molasses instead of the sugar but didn't have any on hand. For the person who said the portions are relatively small, this yielded almost 6lbs of jambalaya! That's 1.5 lbs per person for four servings. As cooked with the above amendments, I feel this could easily serve 6. Overall, high marks and thank you!

This recipe was as good as "Heaven on Seven" in downtown Chicago. Do not need to change a thing!

FANTASTIC ! I liked it with the brown rice. The only change I made was I used Spicy Italian Sausage that I had in the freezer left over from A SAUSAGE, PEPPER AND ONION dish I cooked. I also added 1 cup of OKRA cut in 1/4 inch pieces. Definitely will cook this again.

This was very yummy! I didn't have a green bell pepper, so I has to use red, and it was great. I used long grain brown rice, and the cook time was about an hour and a half. Turned out great! Pretty spicy, my husband loved it! Next time, I would have put the shrimp in earlier, but overall, great!

Very good, this one.

Followed the recipe exactly. By 45 minutes the rice was still crunchy. I even let it come to a boil before turning down to simmer. I let everything but the shrimp cook for a total of and hour and a 1/2, at least and the rice finally softened up. I recommend leaving out half the veggies till half the cooking time is past, so you get a little crunch from the peppers. I might even reduce the broth to 2 1/2 cups to make it closer to actual jambalaya, without letting it simmer for hours. I will use this recipe again, but with some changes.

delicious!!!!!the best Jambalaya I ever made!

I am by all means no jambalaya expert but thought this was wonderful. I doubled the recipe and added 1 tbsp or so of homemade reduced salt Cajun season. Followed everything else exact. Used brown rice and cooked 55 mins because it felt a little "crunchy" but decided maybe that's the way brown rice is suppose to be. I actually loved the texture the rice gave it. I was worried after reading other recipes that had so much more spices but chose this one because of the video and reviews. It was perfectly seasoned. Highly recommend you try it.

This was a very flavorful dish. Mad my own shrimp stock with the shells, and used it in place of the chicken stock. Awesome!

I made this on the first snow this year since I wanted something to warm us up. I'll say I do like this base recipe. I followed the recipe (doubled) but noticed the ingredients list had no onion except the green onion, so I added a whole medium onion with the other veggies. I also along with the Cajun sausage added 2lbs of chicken thighs, cubed in 1" pieces. This is a very easy recipe, no roux or odd ingredients so I really like it in that respect. As I added the chicken stock and rice I nearly stopped myself, and I wish I had. The rice is just mush really. When I make this again, I'll leave the rice on the side, make it dirty rice probably, since adding it to the pot just made it gruel like consistency. I'll add SOME chicken stock to thin it out some for a more gravy consistency but not the full amount and no rice I also put some scallops in for more seafood flavor and it was a great addition. In short, this was more soup-like, jambalaya to me should be drier than this was. Great flavor and a good "quick" recipe alternative for full blown gumbo but the rice addition makes it oatmeal like mush.

This was the best soup ever! I have never made jambalaya and did not have the correct sausage on hand, so I used just plain smoked sausage. Everything else was just perfect!! If the excessive amount of cumin and paprika scare you, it is essential to the integrity of the soup to use it. I put extra hot sauce on the side. What a dish. Everyone loved it.

Although it was quite tasty, it was a pain getting there and the recipe is misleading. I used the brown rice that the recipe called for and at the 45 minute mark the rice was extremely crunchy. I then started to add on cooking time in 10 minute increments until the rice got to a state that was edible. I think in total the rice cooking time took about an hour and a half, double what the recipe called for. By that time the liquid had been absorbed and the dish was a tasty stew. The shrimp cooked quickly thereafter. I also ended up using 12 ounces of sausage (3 sausages).

Very good! Made as shown, except: used sweet Italian sausage, didn't have cayenne pepper so used 1/4 tsp red pepper flakes. Used uncle bens short grain brown rice and like others had to cook a little longer than stated. Also used lower sodium chicken broth. Will definitely make again!

I used chicken instead of shrimp, no celery, white rice and a 10 oz can rotel tomatoes.

Excellent and easy! I made a few adjustments from the beginning. I used olive oil, 2 cans of diced tomatoes with garlic and onions, added 1/2 C extra rice, used chicken broth, and did not add any salt. I would surely make this again.

Really did anyone who reviews this really make it? Ok, the the dish was tasty enough after I made modifications, let’s get the obvious faults out of the way. The ingredient list has no onions. How the heck can you do you make the trinity without the primary ingredient. The instructions do say to add onion . Instructions ingredient list mis match. Not the first time on the internet. Second issue. You are suppose to toss in the trinity with the tomatoes etc and as the recipe is written, add the rice and stock. I could not bear not to sautéed the the onions , celery and peppers . So I did for 10 minutes. I probably should have done for another 15. Ok, I sub white rice for brown as I was out of brown. I cut the liquid back for the .5 to 1 rice to water ratio for white rice, I had to add a lot more. Yes this was spicey and I don’t mind that. I keep my spices fresh and my cayenne is potent. The killer on this recipe is the amount of cumin. I hesitated when I saw the amount but, let’s make as written,. If I had followed my instinct , this might have been decent jambalaya. As is, it was a good dish, but jambalaya it was not. Even after sautéing th trinity, the celery and peppers were a little too crunchy. The cumin kind of over powered the dish. I like cumin in my Indian, Tex-Mex and Mexican cooking, not so much in my creole/Cajun. Made as written this recipe would have been a complete disaster

This is definitely a keeper! I added 4 cloves minced garlic withe the veges, Rotel for the tomatoes and Aidelles chicken andouille sausage, substituted minced onion for the green onion & used 2 precooked Hinode brown jasmine rice trays for the brown rice. I added a bag of frozen okra just before the shrimp. We loved it!

I usually make a recipe exactly to spec the first time out, but my culinary muse was in a wild mood for this recipe: double shrimp, more sausage, okra, smoked paprika, shrimp paste, chipotle chiles in adobo sauce, pureed tomatoes — oh my! Chef John's recipe was a great springboard.

I liked this, but will probably not make it again. I put the brown rice in and mine took 2 hours to cook. If I do make this again, I will cook the rice separately and then add it to the dish. It's also possible you have to add the rice, bring the pot to a boil and then turn to low. I used brown rice, as the receipe stated, so not sure why it didn't work out for me. This dish is pretty spicy as written, so take that into account if you are dealing with eaters who can't handle a lot of heat.

After shelling the shrimp, I heated the shells in butter for 1 min. then poured the chicken stock over and simmered for 20 minutes, no need to waste good shrimp shells! This is what I strained and added to the mixture when it was time to add the chicken stock. We prefer white rice, so used a long-grain white and cooked it for 30 minutes. Added the raw shrimp, stirred and cooked for 5 more. Perfection!

I loved this recipe. I made some substitutions to accommodate the ingredients I had/didn't have: I used long grain rice instead of brown rice; cooked it for 20 minutes and then 5 minutes with the shrimp; used Vidalia onion instead of green onions; added two chopped cloves of garlic; didn't have Andouille, but used some leftover pepperoni. The rest of the recipe remained the same. It was D.E.L.I.C.I.O.U.S.

I make jambalaya about twice a year, everyone in my family loves it. I decided to try a new recipe this time, wow, so glad I did. I usually struggle with tomato products/liquid and the consistency of the rice. This was so much easier and came out perfect, spicy and delicious with no struggling at all. Thanks for the great addition to my recipe box.

We're cooking it up right now! It smells so delish in my home right now! I can't wait to experience how awesome it will be once the ingredients have a chance to get to know each other overnight. ;) Thanks Chef John! :)

I made the recipe exactly as posted and it was very good. I was hesitant about the amount of paprika but it is perfect. i did not add additional stock and am happy I didn't as it was not as thick as expected. Will make this again and probably invite company to share.

The thing that makes this recipe so wonderful is the brown rice vs. white rice. The texture of the brown rice takes you right down to New Orleans . Thank you Chef John for sharing your recipe. PS, I add a little extra stock to make sure there is sauce on the end.

first time cooking from scratch in my entire life and it out perfectly ...just follow the directions and u cant go wrong

Is 1 tablespoon Cumin correct? I made it with the amount indicated and it is way too much. I had to dilute it with additional tomato sauce. Cumin has an earthy aroma and taste and if you reduce the amount to 1 teaspoon, it would be better. I love spicy foods, however, that amount of Cumin almost ruined the recipe.

love all Chef John recipes Since I was looking for a gumbo recipe with andouille sausage and shrimp, I added okra, garlic and some olive oil and pour over rice (aside). Delicious !!!!

I have not had Jambalaya this good since my last time in New Orleans . I did it as per the recipe and the results were fantastic . I love it when a plan comes together , now I am off in search of a nice cold beer to finish my day perfectly . Thanks for sharing .you have another fan . Lyle

D'lish, didnt have any brown rice so used short grain white rice, still good and makes a lot

I don't normally rate recipes if I change them, but Chef John's basic recipe was so good, I gave him 5 stars. Only changes I made: added chicken breast chunks and used chorizo instead of andouille. Excellent!

This was very good! I followed the recipe exact - except I also added some chicken. We thoroughly enjoyed this for our dinner, with a loaf of rosemary bread. Had a bottle of Riesling, which went well with this. We also added Cajun seasoning to it at the table for some more heat and flavor. I'm so glad there's enough left over for my lunch tomorrow!

This was great! They forgot regular onion in the ingredients, but talk about it in the directions. I added 1/2 onion. I also used jasmine rice because it was what I had. First time reviewing anything, but this was worth writing about.

This was fantastic!! I have made it at least 4 times for different groups and its always a hit!

So delicious. Only changes I made was to use chicken instead of sausage because we had just had our fill of sausage a few days ago. Very easy, quickly came together.

Very tasty! My husband ate three bowls worth!

2 minor shortcuts and different rice: had to use Zatarain's Creole seasoning instead of the listed seasonings (had too much of the stuff, had to start using it) but it has most of the same things, plus a couple others and SALT. Used 16oz frozen cooked peeled deveined shrimp that I thawed ahead, reduced shrimp cooking time to about 3 minutes. Used long grain white rice, what I had on hand. Followed everything else, even cooking times, and it was EXCELLENT - better than the jambalaya I had 2 weeks ago at a 'New Orleans' style restaurant!

I love love LOVE this recipe!! I have made this at least 5 times now. I have a no salt Cajun seasoning that I use along with low sodium chicken broth. The first time I made it, it was too salty. And the brown rice is best, I love the nutty flavor it gives and I love the texture. I used white rice in a pinch once, and I didn't care for it. Oh, and once everything is in the pot, bring to a boil before simmering. Otherwise you are looking more at 1-2 hours of cook time... Update: This base works great too when you have other meats you need to use up. My favorite is using leftovers after baking a ham. Very good recipe, and can be modified in a myriad of ways and still taste great!

Very flavorful. I did add more ingredients. I added 1 can of sweet corn, 1 can of crab meat, 1 can of minced clams with juice from the can. The spices have a lil heat but not overpowering. My 10 year old was able to eat it. Next time I will either soak the brown rice prior to using it try another type of rice. The brown rice was too grainy for my liking. After cooking for 1hr it seemed as some of the grain didn't soften.

Yum!! This was very good. The whole family loved it. I will make this often. It was so easy to make and tasted wonderful.

Yummy and easy. I didn't have shrimp, so I used chicken sausage only. I also didn't have diced tomatoes on hand, so I added a 1/2 cup of a nice, organic spaghetti sauce in its place. I replaced the green pepper with a red pepper, again, what I had on hand. I honesty don't think you could mess this lovely, easy Jambalya up! Thanks for the great recipe Chef John! I will make is as directed next time! I'm sure it will only be that much more tasty! Made it again. It was great with all the right ingredients too!

Great recipe... the only modification I changed was the sausage... I used Connecuh Cajun Sausage... love it!

This was really good, although not as stew-like as I had hoped. It may have needed to cook a bit longer, and used less liquid to get that heavy, thick consistency one expects from jambalaya. The flavor was right on, though!

Wow!! I made this tonight and it was awesome. This did make a lot so we'll be enjoying it again for the next few days. Thank you Chef John for this great recipe. It was very simple to throw together. Just loved it!

I love you chef john! Thanks for all your videos and recipes! This was delicious!

The flavor of this dish was amazing! It was so tasty-- I had seconds. I just happen to have chorizos (Spanish sausage) and that was the only change. I thought that the paprika was too much but I trust Chef John so much that I used 3 tablespoons of paprika. Chef John was so right. It was just perfect. I can't wait to make this for company very soon. Thanks, Chef John.

Fantastic! Made some changes to vegetarianize the dish: used Gimme Lean "sausage" instead of andouille; used kale instead of peppers, added 1.5 cups brown rice; 3 cups vegetable stock; 1 cup tomato; and added red beans last 10 minutes instead of shrimp. My husband (major meat eater) LOVED this dish! Everything other ingredient and measurement was the same. When eating leftovers, added 1/3 avacado, diced--amazing. Thank you Chef John!

The first time I made this was during I've made this once, and I followed the recipe exactly. The results were AMAZING! I had chicken sausage on-hand, so I substituted and it worked great!

This is a staple especially when I have large groups. So many people ask for this recipe so I keep it close by at all times!

Delicious. No changes needed and I will make it exactly as called for in the recipe every time. The rice did need much more time than stated so plan accordingly.

It was very tasteful and I didn't change a thing.....Thanks Chef John.

Great as is (just make sure to bring to boil after adding rice), and easy to modify if you like.

Yummy! I followed the recipe, except used red pepper instead of green and creole seasoning instead of cayenne. Next time I will follow advice in other reviews and will cook the rice separately (it took much longer than an hour) and I'll reduce the salt.

Great! I made this last night and the whole family loved it. It was super easy. I had to sub a couple of things (used basmati instead of brown and left out the green pepper), but it was very easy to adapt. Will definitely make again!

Made this recipe last night and the family LOVED it. I made a few changes just based on personal tastes and what I had on hand. -I used sweet Italian sausage instead of Andouille because I had some leftover in the freezer -I used 1 chicken breast, cubed, since my husband doesnt care for shrimp -used about 2 1/2 cups brown minute rice -used 1 full can of petite diced tomatoes -Used 1 medium sweet onion instead of green Other than those basic changes, I left the recipe as is and was pleasantly surprised. I added some cajun seasoning to my portion (family doesnt like spicy, I do) but it had the perfect stew-like consistancy and flavor. I liked being able to do it all in one pot. The kitchen smelled wonderful too! Definitely a make-again!

Followed this recipe as written and it was perfect! Wouldn't change a thing. I love a recipe that's easy and tastes great. Thanks for another keeper Chef John!

First attempt and it was great. A simple yet tasty meal. Used white rice, but next time will take the time for brown rice. :)

Chef John is the man! I made his jambalaya exactly according to the recipe. It was wonderful! Will make this again and again.

ok

Once again Chef John, wonderful! This is worth doing. Not difficult and VERY good. Enjoyed it! Only thing, brown rice took a long time to cook but minor issue. Definitely will make many more times!

This was a great recipe! I never leave a recipe alone and I made some adaptations. I used Italian hot and sweet sausage because that's what I had. I also added a chopped jalapeno and left the seeds in plus a dash or two of Crystal hot sauce for some more heat. I used half wild rice and added earlier and then added half brown rice at the end. This was delicious, I will certainly make it again!

I made this today and it was fantastic! Loved the recipe, was not too difficult and followed the instructions pretty closely. I will be definitely be making this again - next time I will substitute the brown rice for white rice which probably goes better with the dish. I will also add less stock, maybe 2.5 cups of stock instead of three. And lastly, the portions where pretty small, next time I will increase the amount of ingredients so that there will be more left over. The taste of the Jambalaya was absolutely fantastic, I will make it again. For sure.

it was a good receipe ez to make will add some of my own ingriediants next time

I made a roasted chicken. Short story is I was running late asked hubby for help and as a result dusted the entire chicken and veggies with the other dark red powder, cayenne! My roasted chickenis turned into soup at the end. I was a little faint of heart when it came to turning an overly cayenne encrusted chicken into soup! It seemed to me that Jambalaya may work, though it was a step from traditional, but I knew the cayenne, cumin, and paprika would be fine on the chicken as well. So I bravely pressed forward. Andouille sausage and short grain brown rice are apparently hard to find where I live. So I used a smoked pork kielbasa and long grain rice. I used 50% less sodium fat free broth, I omitted the salt added in the recipe. So it was sausage, chicken and shrimp. It was amazing. Everyone took second helpings and the chicken worked without issue (If for instance you don’t like shrimp or want to make it very heart healthy and get rid of the sausage which was my only demon in this.) Basically any and all three meats work fine with the spice load! Definitely a keeper recipe! And a great changeable recipe when you need it! Chef John...No nonsense cooking for no nonsense people. Aren't we all sick to death of grown male chefs that behave like 12 year old female drama queens!I know I am! There are a host of general good and basic cooking skills you can learn from Chef John. I have several of his recipes, never been disappointed. He's so relaxing I could listen to him forever!

Awesome and easy! Didn't change anything.

Need to be careful with all the spices

The best jambalaya I have had. 5 stars

This recipe had good flavor but it came out far too salty, even though I used homemade stock (which has so much less salt than regular canned broth). It was so salty that I had trouble eating it and will probably just toss out the leftovers. I would recommend leaving out the teaspoon of salt and just tasting it at the end of cooking to see if any needs to be added. Mine was also much soupier than I expected so I will probably only use 2 cups of stock if I try making it again; it took a long time to cook enough of the liquid out for it to be easily edible.

2 tsp creole seasoning .1/2 tsp hot sauce. 1/2 tsp ground cloves. 2 tbls chopped parsley. Left out cumin,cayenne,paprika.

This was one of the best new things I've made in a long time. Had to remind my husband not to eat any more lest he make himself sick. It was really good. Followed recipe exactly, but threw in a handful of ready-grilled chicken breast (just because it felt right) and only tomatoes I had--a can of stewed tomatoes. Perfect. Cooked in exactly 45 minutes as promised (I can't figure out the 2 hour experiences--ours was perfect, and I just used regular old brown rice). Thanks Chef John !!!

What can I say? Another hit from Chef John! This one I made as written with the only exception being the use of white rice as that's what I had on hand. I wouldn't change a thing with this recipe! I used Johnsonville's Andouille sausage. Delicious! Thanks again Chef John for this recipe!

Just made for the first time. It is great. Will be great it fall and winter to warm you up!

Amazing flavor! The perfect mix of heat and sweet; salty and spicy. The only change I made was using white rice. I didn't have brown on-hand, and it turned out wonderful. It took 35 minutes with the white rice and the shrimp were perfect in the 5 minutes suggested. Love Chef John's recipes and videos...and this is one of my favorites!

This was excellent. I left out the shrimp and used poblano peppers instead of bell peppers. Also added extra fresh tomatoes, celery, plus one shredded carrot. I'll definitely make this again.

This is a delicious recipe. I cooked the sausage separately and then drained it on paper towels. It cut back on the grease without decreasing the flavor.Thanks Chef John.

Loved this recipe. Quick to assemble and super flavourful. I did make one change, I used Jasmin rice instead of brown rice as such I reduced the cooking time to 20 mins and it was perfect. Next time I make this I will reduce cayenne pepper slightly as my 9 year old found it spicy.

This was very good but we thought it was a little on the extra spicey side. I would scale back the cayenne just a smidge then serve with hot sauce for those who like the extra kick.

Only change I made was to add 1-1/2 chicken breasts at the beginning - added to butter a couple minutes before adding sausage. This was delicious and will be making again.

Excellent! Made just as the recipe said (except added a whole can of diced tomatoes). Will definitely make again!

The flavor is OK and the rice turned to mush and the sausage and rice burned while it was simmering (on low!!!)

Oh my, this was wonderful!! I added some chopped garlic when I was browning the sausage (cuz I think garlic should be in everything), and some sweet onion to the rest of the vegies and it turned out great! This is a delicious recipe that can be tweaked to appeal to many tastes, I will definately be making this again.

The recipe was made as written except turkey sausage was used and hot sauce instead of red pepper. EXCELLENT! We will be making this again. Easy and tasty!