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Everything Jambalaya Recipe

Everything Jambalaya

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (186)

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Average Rating:

Total Reviews: 186

Showing 31-40 of 186

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  • on March 27, 2011

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    LOVED IT!! Although I always have to laugh when a recipe says 10 minutes prep time -- it always takes me a lot longer! But, it was definitely worth it! I also added garlic. Recipe had just the right amount of spice -- I used the cayenne. And, I turned off the heat a not long after adding the shrimp so as not to overcook. Living alone, that meant left-overs, so, as another nod to the shrimp, when I reheat, I only reheat enough for that evening's serving. Bravo, Rachel!

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  • on March 14, 2011

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    Just okay. It came out soupy and it had some heat, but not much flavor. I was hoping for a quick version of a jambalaya -- but this isn't it.

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  • on March 13, 2011

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    This is a great recipe for jambalaya. Like the other reviewers, I made some tasty modifications. For instance I used Rotel tomatoes for added spice, instead of normal hot sauce, I added several drops of Sriracha's. And for the final touch of extra flavor, I added a cup of raw broccoli florets. The rest of the recipe for us went as followed. This is a great tasting dish that will for sure be the talk of any dinner table.

    Thanks Rachel.

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  • on March 10, 2011

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    So, so, so good! It's quick and super tasty. Definitely adding this one to my 'favorite' recipes!

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  • on March 09, 2011

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    This was fantastic! I read the other reviews & made some recommended additions. I added 2 cloves of garlic, made a dark rue out of 2 tablespoons of vegetable oil and 3 tablespoons of flour instead of adding the flour to the veggies after they were cooked, and I added the shrimp casings from the raw shrimp to the chicken broth and simmered for 10 minutes and then strained the liquid before adding it to the pot. I used polish sausage and let it all cook for about an hour. Did add the scallions and thyme leaves at the end and was glad I did! What a great Mardi Gras dinner! My husband loved it! Will make it again soon!

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  • on February 15, 2011

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    Believe it or not we made this recipe x10 for supper club 60 people! The response was it was one of the best supper clubs ever. It was fun and esay to make in spite of all the prep work. Great taste, rich broth and just the right amount of spicy flavor for most of us.

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  • on February 13, 2011

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    This recipe never gets old. You can eat it anyday, it's simply amazing. After you bring liquids, you can turn it to simmer on low, to enhance the flavors. Add shrimp about 5 minutes before servings.

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  • on February 09, 2011

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    easy fast and delish. so gooood!!!!!!!!!!!!!!!!!

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  • on February 02, 2011

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    This recipe is off the hook, a real crowd-pleaser!

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  • on January 17, 2011

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    Excellent, very tasty.

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