Gulf Shrimp Jambalaya

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I made this dish exactly as prescribed, except that I used just half the cayenne. I found there was too much liquid to be absorbed, and I had to remove about 1 cup of it at the end, when both the rice and shrimp were perfectly cooked. The flavor was good and spicy enough with half the cayenne, but it might have benefitted from a little more garlic. Next time I will reduce the stock by about 1 cup. Also, a slightly larger dice on the veggies would save time and likely produce equally good results.

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Made this one for the family and it turned out great! My daughter came home from college that weekend and inhaled it. Will make this one again for sure.

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This dish is fantastic. My family went back for seconds. Since I was only able to purchase a 12 oz.package of andouille sausage and had less than 2 pounds of the shrimp, I added about 8 oz. of boneless, skinless chicken breasts cut in to bite sizes. My shrimp was already peeled and deveined so I used a 32 oz. box of seafood stock that I had in my pantry. This is available in the same section as the chicken and beef stock. I had no trouble with the rice sticking on the bottom of the pot. I will definitely make this many more times.

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I can not praise this recipe highly enough. Preparation is simple, yet allows for you to build if you so choose. For my stock, I used the shells, but also added some other flavors (paprika, onion powder, etc which was a great addition.

My best piece of advice would be to buy some good, long-grain wild rice. It will DEFINITELY make a difference!

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Excellent jambalaya recipe! Thought the tsp. of cayenne would make the dish too spicy for my husband, but he thought it was perfect. Didn't go the entire 25 minutes after adding the rice because it started sticking slightly, so I added the shrimp and stopped cooking after they turned pink. I also used chicken stock as did another reviewer. Overall, it was a great choice for Fat Tuesday and a dish I will definitely make again.

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Best Jambalaya ever, easy to make. Have made several times and will keep making. Thanks Anne.

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Nothing short of terrific! I beleive in "by the book" for the first time at any recipe. Better half doesn't like much heat, so always have to cut back on the cayenne. Cut it in half and was delighted with the zing still in this dish - was afraid she wouldn't like it, but she went back to the stove for seconds. A really good andouille helps bring the heat. Other than that, I wouldn't change a thing. Love a lot of Ann's offerings - try her Arctic Char with Kumquats (the whole meal. Next up is the Asian tenderloin on Christmas!

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My friend mentioned that she was making this with shrimp and andouille sausage but I have some health issues to deal with when cooking. I used chicken and garlic sausage and boneless chicken thighs, substituted carrot for green pepper (husband's preference and did the shrimp as Anne suggested. I added 1 tsp of salt to the shrimp broth and then added all the rest of the ingredients to the pot. I added a small bag of frozen okra and about a cup of corn. Will make for dinner in a couple of nights and add the uncooked shrimp at that time. The taste is fantastic. Instead of hot pepper flakes, I added about 1/2 tsp of Cajun seasoning. May have to adjust the seasoning, but with the brown rice and tomatoes I added, the taste if unbelievable. Tastes like I've always made jumbalaya. thanks for all your great recipes.

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Delish and easy and quick enough for a weeknight meal. My only major changes were to use Andouille-flavored chicken sausage instead of regular, and I didn't take the time to make the shrimp stock - used good chicken stock instead. Otherwise I pretty much followed the recipe to the letter. Very spicy and flavorful. Will make this again!

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whole fam loved it! Even shared at work. so worth it!