Gulf Shrimp Jambalaya

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Love it! A little time consuming but worth it. Very good recipe and very tasty.

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Yummy. Unlike the other comment, I found it not spicy enough. Had to add some garlic powder, fresh pepper, and extra salt. The portion is huge. Next time, I would cut the portions in half.

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I made this tonight after watching her show today. I thought it turned out good, but it was a bit on the spicy side for me. Next time I'll either cut back a bit on the Cayenne or try the combo of spices that foodrevue suggested.

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This morning, I watched Anne prepare this on her show and was inspired to try it. I'm so glad I did!! This was absolutely delicious and it was easy too! My entire family enjoyed it -- this one is a keeper!
Thank you Anne!!

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Didereaux...I appreciated your expert commentary on Anne's Jambalaya. There is another rookie who cooks his rice in with the jambalaya...might want to give him some pointers too. His name is Emeril. ;

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This is amazing and so easy too! I used kielbasa as I did not have any andouille and it worked great. Thanks Anne. This one is even Weight Watcher friendly if you can stop at one serving when divided into 8. Only 10 Points Plus per serving (for those of you who count that type of thing A definite keeper!

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I liked the basic recipe but after living in NOLA and Cajun country for 30 years, I still use more of the triology and also use Cajun seasoning. I like her technique. Serves up pretty.

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I'm sorry Anne, I love you to death, but this is not Jambalaya. You missed the first step - no Roux. You have made a nice Shrimp and Rice dish but I'm afraid you missed the mark. FYI - normally the rice is added last on the top of the Jambalaya, not all mixed in, at least that's the way I have always eaten it.
Please don't get mad at me but I was hoping for something better, you are a wonderful Chef and will always have my admiration.