Food Network
Home> Recipes> Seafood>
Shrimp and Sausage Jambalaya Recipe

Shrimp and Sausage Jambalaya

Recipe courtesy of Leslie Glover Pendleton, author of Simply Shrimp, Salmon, and (Fish) Steaks

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 14

Showing 1-10 of 14

Sort by:

Newest

  • on January 31, 2013

    Flag

    It was delicious, but some of the instructions were off. There's no mention of garlic in the ingredients list, so I guessed (but there's no such thing as too much garlic. The rice needs to cook longer before adding the shrimp. I used andouille sausage, which is more authentic. The recipe should suggest tasting the dish and adjusting flavors because sausage and broth differ greatly in their salt content. Adding it at the end isn't as good.

    On the other hand, this was a good dish, easy to make, and goes from start to finish in an hour and a half, including prep time. It would be better if Ms. Pendleton edited the recipe, but for an experienced cook, these really aren't huge obstacles.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 24, 2009

    Flag

    My family is used to eating the jambalaya boxed mix. I have nothing against it, but I decided to try to make it myself. More work, but definately worth it. My family loved it, even the picky eaters. Will definately make again! ^_^

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 23, 2009

    Flag

    This recipe was extremely spot on, I loved every bit of it.

    I don't eat red meat, so I used Turkey kielbasa. I also used fully cooked shrimp, I simply added them 5 minutes before finishing, not 10 to 15; they turned out just fine and the froze ones put a lot of juice off, so that helped with flavor.

    Unfortunately, I decided to be healthy... as usual, and used brown rice instead of white rice, which isn't really a problem with taste, but with the cook times. As said before brown rice takes about 15 minutes longer, so it will use a lot of the stock up and overcook the veggies to some extent. I highly suggest staying with the white rice the recipe calls for, or if you were to use brown rice, cook it about half way in a separate pot and add to the recipe with the times that it calls for.

    As stated, the garlic amounts were not included, but I used 3 large cloves and couldn't even taste it. I think it helped add to the mash of flavors, so I wouldn't exclude it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 09, 2007

    Flag

    i made for my friends, they all loved it. great usage for hot links since we have so many in the fridge. it's really easy to make, and the result is great! definitely will make it again!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 24, 2007

    Flag

    The only problem was in the list of ingrediants, garlic is not listed, but in the recipe directions, garlic is mentioned. I just took a guess.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 17, 2006

    Flag

    The forst time I made this, it was delicious. It was very easy and tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 13, 2006

    Flag

    The recipe has no garlic listed in the ingredients, but says to add the garlic along with the green pepper and scallion. I added 3 cloves of crushed, then minced garlic and it was wonderful.
    The next time I made it, I also substituted brown rice. Brown rice requires longer cooking (I added 15 minutes before adding the shrimp and more liquid (I added a cup more of broth. Again, it was wonderful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2006

    Flag

    I made this for my boyfriend and I and it was delicious!! I substituted a red bell pepper instead of the green pepper and added a little creole seasoning to spice it up a little. Definitely making this recipe again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 28, 2005

    Flag

    There was no garlic nor salt on this recipe, but the results are good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 23, 2005

    Flag

    This recipe has been a hit every time I've made it. Not too spicy, a different dish to take to a potluck, I've even made it at the kitchen at work with an electric cook pot. It's wonderful!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.