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Gulf Shrimp Jambalaya Recipe

Gulf Shrimp Jambalaya

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Average Rating:

Total Reviews: 68

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  • on March 13, 2011

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    @Shirleyjune - thanks for the laughs! Aurora has jambalaya confused with Gumbo. LOL@ The Trilogy. This jambalaya was outstanding but I can't say I'm surprised. I rarely come to TVFN anymore for recipes but Anne Burrell is pretty much the best thing on TVFN. The instructions were spot on and anyone can make this! I added some chicken breast chunks when I added the rice to bump up the protein. It was a huge hit.

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  • on March 12, 2011

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    Excellent Jambalaya! To the reviewer from Aurora, CO you sound like an idiot! There is NEVER roux in Jambalaya and the the reviewer in Brinkley, AR, it's the trinity not triology whatever the heck that is! At least know what you are talking about if you insist on posting comments! This was a great jambalaya recipe and it was easy! I did turn the heat down to low and I used a non-stick dutch oven. Invite company when you make this because it makes a lot!

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  • on March 09, 2011

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    Anne, you never disappoint! I've spent a great deal of time in New Orleans eating jambalaya prepared by family members, and this recipe can hold its own against any I've had! The shrimp stock was a great touch, but I have to admit, as much as I adore spicy food, I did cut down the cayenne by about half, and it was plenty spicy. Can't believe how fast we devoured it!!! (PS: No authentic New Orleans jambalaya is made with a roux!

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  • on March 09, 2011

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    Nice and easy! I am a spicy food nut, and this one fell a little short on the heat for me, but that was easily remedied. : Good times in a pot. I would also lower the heat to low, as my rice burned a little in the bottom of my dutch oven.

    I've made a few kinds of jambalaya, and I have never heard of putting roux in it, so I am not sure about the reviewers who were upset about the lack of roux...

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  • on March 09, 2011

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    This was simple and tasty! It makes a lot, though. I had to use my 8 quart all clad pot and we ate on it for 2 days. Also, next time I will add some aromatics to the shrimp stock (Emeril's recipe to give it a bit more flavor.

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  • on March 08, 2011

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    Easy, tastes great and authentic - my only caution is to not over cook the sausage, it can get tough. Cut it at the diagonal and when it's heated through and releasing fat, continue on. Thanks Anne!!!!

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  • on February 20, 2011

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    This was my first attempt to make jambalaya. It was fantastic and easy. My husband couldn't get enough. To cut the heat for him, I used the cajan sausage with no extra heat but did put hot sauce in my bowl. It's now one our favorite recipes. Thank you, Anne.

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  • on February 16, 2011

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    This recipe was awesome!! I did cut the heat slightly so my husband could eat it too. Even my picky eaters loved it and my two daughter in laws argued over who was going to take home the left overs. This is one I'll be making often. Thanks Anne !

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  • on February 15, 2011

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    Loved the recipe as did my husband and friends! Rice started to stick so I reduced temp a little which solved the problem... I stirred frequently to avoid further sticking.
    Dish came out delicious, perfectly spicy and is one I will certainly make again...
    Chef Anne is becoming a fast favorite!

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  • on February 14, 2011

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    Mom used to be a great cook, but now she uses the smoke detector as a cooking timer, while brown food is good, black food, not so much. So now I do all of the cooking. The recipe was very good, my family loved it. I did have to tone down the spices a little as I take care of my parents both in there mid 80s. I started to have the rice stick a little so I just added a little more shrimp stock, problem solved. I watch Ann all the time great tips. thank you Anne.

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