Gulf Shrimp Jambalaya

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This was a very easy , simple and quick dish !! I did double the sausage and half the shrimp , didn't change too much of anything , except for red pepper and green pepper instead of all green pepper and i also used dried bay leaves , That's about all change i had , They turned out good and everyone loves it .. thank you !!!

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This was very good. I used 1/2 the cayenne called for, and it was plenty of heat for us. The andouille available to me was too mild to stand up to the rest of the dish - I will have to search farther afield, as even the texture was wrong in my opinion. This dish demands a robust, even rustic, sausage. I diced the veggies as instructed and will cut them larger next time. The onions literally melted into the dish and we all agreed that the veggies could have more presence. I used pretty big shrimp, and they were done in 5 minutes. I will be making this again. Thank you, Anne!

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I have made this recipe several times. It's a great recipe with a true authentic taste. I've recommended this recipe several times. I agree with the previous poster who said you can get a little more flavor by using a more complex stock. I make my stock with vegetables, some wine, and a little liquid crab-boil and it really enhances the flavor (be careful b/c it adds to the spice too. You can also use parboiled rice in this recipe if you are carb-conscious (and if it is available in your part of the country. It has a lower glycemic index than brown rice, superior taste, and a better presentation.

I've been to other parts of the country where people confused traditional jambalaya with a creole sauce of some kind served over rice. It can be tasty, but I don't think it is technically the same dish. PS - I loved the "Who's yo mama, are you Catholic, and can you make a roux?" reference. Cajun transplants are everywhere!

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This was good, but I would do 2 lbs sausage and 1 lb shrimp next time. There was just way too much shrimp and I am a shrimp lover. Also, it was even better the next day, so next time I serve it I will make it ahead of time to let the flavors set in.

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Thanks Anne. Recipe was easy to make and tasted fantastic. Just a few days after making the jambalaya my family was asking for it again.

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We loved this! Being a north-westerner Jambalaya is not commonly found so I thought I would give Ann's recipe a whirl. My family can't wait til I make it again. Really easy and super good.

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Anne's recipes are terrific but this one is FANTASTIC! Quick and unlike other recipes relatively easy on the number of ingredients and chopping. I highly recommend this recipe it is delicious!

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Absolutely AMAZING!! and so easy. I did substiute brown rice for long grain and it was great. Love your recipes Anne.

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I made this for the 4th of July holiday and it was a hit! Everyone enjoyed it, even people who don't entirely like spicey dishes. I wouldn't exactly characterize it that way myself, but the Andouille does have a tiny bite. Excellent dish, not hard at all to make.

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After reading the reviews, being a southern gal living in Cali, a "roux" is made for gumbo. Jambalaya is made incorporating the rice as it cooks. But, if your personal preference is too add it on top or on the side of the other ingredients, then that's fine. However, it will be more of a runny gumbo than jambalaya. I also think that the reviewer who made the comment did not mean any disrespect to the chef or the recipe. She just obviously did not know. Enjoy this dish ya'll!!!