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Gulf Shrimp Jambalaya Recipe

Gulf Shrimp Jambalaya

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 31-40 of 68

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  • on May 20, 2011

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    Rave reviews from anyonhe that tried this dish!!!!!!!!!!!!!!!!!!

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  • on May 07, 2011

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    Great recipe! I have never laughed so hard reading one of these reviews. A roux in jambalaya? Being born and raised in LA, I have never heard of such a thing. And yes the rice is always...always made in the same pot, or it would be called something else!! Love your recipes Anne, they are always great :

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  • on April 13, 2011

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    This was SOOO good! My family loved it-better than many restaurants.

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  • on April 10, 2011

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    First let me start off by saying that I love Anne! I just made this Jambalaya. While, I am pleased that everyone who tried this recipe yielded good results, I did not! I cannot figure out what I did wrong. The flavor profile was good, however, my Jambalaya turned out very wet and the rice was mushy. I will definitely try this again but next time will reduce the seafood stock by at least a cup.

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  • on April 09, 2011

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    Anne Burrell, I am in love with you! This recipe was absolutely bomb...for lack of a better word! Awesome flavor, I learned so much from this recipe. I did reduce the amount of cayenne pepper to 1/2 tablespoon and there was not a loss of flavor and it was still spicy! I did read some of the other comments and yes there is not "the trinity" going on here, but what an awesome dish! Friends and family absolutely love this dish when I make it. When I made it the first time, the rice did stick to the pan...but if you use a non-stick pan or pot and stir about every 5 minutes, there was not a problem with burnt rice. I also added about 1/2 to 3/4 cup more of the shrimp stock and I think they may have helped me. Such a great dish and it's always with a lot of "good things" happening in this recipe. Awesome job, Anne!

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  • on April 04, 2011

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    This recipe was awesome. It made a lot so I took it to work and it was a big hit. I did have to cut the ceyenne pepper in half.

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  • on March 28, 2011

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    We liked this pretty well. There is an Emeril recipe on this site that we like just a little bit better. This recipe makes a lot of food. Even with two teenage boys, we did not even make it through half the recipe.

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  • on March 19, 2011

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    Yummy............

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  • on March 16, 2011

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    EXCELLENT!!! Fantastic recipe Anne. My husband loved it. Thank you so much. It was a nice change. Move over Giada here she comes!!!

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  • on March 15, 2011

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    I watched this episode Sunday morning and when I was still obsessing over this recipe 2 hours later I knew it was going to be our evening meal. It was quick and very easy to prepare and OMG good. I'm a big fan of one-pot-wonders - this is a keeper.

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