Gulf Shrimp Jambalaya

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The recipe wa great. My only problem was the rice stuck. I think the temp was too high. I should have reduced it to low instead of leaving at medium. Otherwise it was great. My first bite was too spicy but the next was sumptuous. I was left with a mouth afterglow. I don't agree that the ricce should be cooked seperately and with a roux. That's just crazy talk.

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I may not be from Louisiana but this was delicious!! Everything came out perfectly!! My husband loved it as well. This recipe is definitely a keeper!! It was easy to prepare and had just the right amount of heat. The rice was perfectly cooked as well. Thanks Anne for another winner. I love watching you and love your recipes!!

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Authentic or not, I think it was delicious! Just the right amount of heat. Next time, though, I will cook my rice in the rice cooker with the shrimp stock. My rice came out slightly undercooked even though I cooked it longer than the directions say. I also added scallops when I added the shrimp. It was easy and I will definitely make it again.

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My honey loved it!

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What the H does a person from Beverly Hills or Aurora, CO know about jambalaya? I've lived in Louisiana for 60 years and have NEVER heard of making a roux for jambalaya. And I've never seen or eaten a jambalaya where the rice was cooked separately. Look at any one of Emeril's recipes for jambalaya - Mardi Gras Jambalaya, Andouille and Chicken Jambalaya, etc. and you'll see he always cooks the rice in the jambalaya and never uses a roux. Anne consulted with John Besh before this show and he is one of if not the finest chefs in this area. Do your homework before you criticize!

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Have to agree with the others who say to ignore the people saying this recipe is not authentic. I too have NEVER heard of making a roux for jambalaya and every jambalaya I have ever eaten, including in Louisiana, had the rice cooked as part of the dish. I even tried to specifically find recipes without rice and it is extremely difficult, the only one I found said you can make it without rice to shorten the cooking time but "is not recommended if you have Cajun or Creole friends coming over for dinner" - in others words, if you want to be authentic you MUST include the rice in the dish.

I am pretty sure dideraux and others are referring to gumbo. So if you're looking for a good jambalaya recipe, go ahead and try this one out or any others you find where the rice is cooked as part of the dish.

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Ditto on Didereaux. Having nothing better to do, I checked over 75 recipes on the Food Network site and Epicureous for Jambalaya and not one of them involved a roux. And the only ones that didn't cook the rice in the pot with the other goodies were the pasta jambalaya recipes. Are you thinking of Gumbo instead of Jambalaya? If so, I'm betting your mama probably ain't Catholic and she can't make a roux.

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Didereaux: Doubt if you are from Calif....your name sounds French straight out of New Orleans (or Louisiana. Being from New Orleans I recognized it. Grew up around it. Thanks again!

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THIS WAS MY FIRST JAMBALAYA AND I WAS SURPRISED HOW EASY IT WAS. I LIKED THE RICE COOKED IN THE POT, BUT, HEY! IF YOU DON'T...COOK IT SEPARATELY! I IMAGINE THERE ARE AS MANY VARIETIES OF JAMBALAYA AS THERE ARE VERSIONS OF LASAGNA. FIND THE ONE THAT YOU LIKE. I ADDED MORE SPICE TO SUIT MY TASTE. LOVED THE ANDOUILLE! NEXT TIME I WOULD SEASON THE SHRIMP FIRST AND LET IT SIT WHILE I PREPARED THE REST OF THE DISH. BUT, A TERRIFIC DISH AND ONE I WILL MAKE AGAIN AND AGAIN. THANKS, ANNE

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I'm keeping this recipe. I do like my cajun food SPICY so will adjust the seasoning some. After reading the reviews I thought apparently there are diff. methods of making jambalaya (the cajun hash just like making any hash. I've made Emeril's cooked WITH the rice in it too--liked it and the seasoning. Decided to check out the roux comments. I've added roux before to my jambalaya just because I like it, but Emeril doesn't and I just checked Paul Prudhomme's recipe and he does not. Evidently a personal preference? my Mom always added roux thing? Same way w/cooking rice separately. I kind of like idea of not having to wrestle the sticky rice deal--but I think a personal pref./method ?