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| Shrimp and Andouille Jambalaya Recipe courtesy Chef Tory McPhail, Commander's Palace, New Orleans, LA Show: Sara's Secrets Episode: Slimmed Down Classics Overall User Rating:  |
Great Jambalaya!
12/10/2007 at 09:22am
User: Linda from Pearland, TX User Rating:
This was so good! My husband requested it, and loved it! The only thing I did different was leave out the oysters, and use converted rice instead of soaking the long-grain rice three times. I just added 1 1/2 cups of converted rice and 3 cups of water. It was so very, very good!
Simple
09/07/2006 at 04:42pm
User: Anonymous User Rating:
Tasty.
Very good
07/17/2007 at 07:49am
User: Teresa from McDonough, GA User Rating:
I did not have andoulle so I sub'd kielbasa with good results...Even my guests from Texas loved the dish.
07/10/2004 at 01:19pm
User: DOROTHEA from Orlando, FL User Rating:
Too heavy on thyme.
04/29/2007 at 07:54pm
User: Elizabeth from Denver, CO User Rating:
Good, but a little heavy on the thyme.
It's carnival time
04/05/2006 at 02:59pm
User: CHARLOTTE from Brooklyn, NY User Rating:
this is the most authenic dish I've had the pleasure of cooking.The aroma filled my kitchen,and the taste was absolutely new orleans.
to much ioce
03/09/2008 at 01:42pm
User: Richard from Wasilla, AK User Rating:
This recipe has way to much rice. there is so much of it you need to hunt for the shrimp and sausage. 1 cup would be plenty
easy to make and taste delicious
03/04/2007 at 05:06pm
User: Anonymous User Rating:
This jambalaya recipe calls for simple ingredients. The instructions are clear and easy to follow. It smells good and tastes even better. The only problem I had is that some rice sticks to the bottom of the pot. Overall, it's a success on my first try.
Very good!
01/21/2008 at 10:59am
User: Valerie from Sugar Land, TX User Rating:
This was quite good and easy to make, as long as you've got all your chopping done. I had to add an additional cup of water to get the rice to finish, and we left out the oysters, but otherwise followed recipe exactly. This makes a LOT! I will halve the recipe next time. Very filling and satisfying.
Tasty. Easy
01/17/2006 at 04:17pm
User: MARY from New York, NY User Rating:
One problem I had, and I am not sure why, was that after adding the rice and cooking for the amount of time indicated in the recipe, the rice was still very very firm. I had to turn the stove back on and simmer about 20 min longer. Also, I could not get andouille sausage, so used chirazzo, and had to cook it first. Still worked out fine. This recipe was very very tasty and I will make it again. But b/c of the rice issue, the consistency was not quite right. If anyone else figures this out, I would love to know.
exelent
01/15/2006 at 09:53pm
User: Anonymous User Rating:
exelent
Excellent and Healthy, too!!!
01/09/2006 at 09:46am
User: MEME from sarasote, FL User Rating:
Anyone who has experience the pleasure of Louisiana cuisine knows it is love at first bite! Once again Thanks Sara for inviting a Great Chef on your wonderful show who simplified a classic dish so easy and healthy, too!
Cooking Instuctions are not adequate for this recipe
01/04/2008 at 11:49pm
User: KIM from Portland, OR User Rating:
Only two items that I take exception to. When you are cooking long grain rice you need to add twice the volume of liguid. Do not place the shrimp and oysters in the dish until the last five minutes. Cooking it as long as the recipe calls for overcooks it.