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Jambalaya with Shrimp and Ham Recipe

Jambalaya with Shrimp and Ham

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (103)

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Average Rating:

Total Reviews: 103

Showing 51-60 of 103

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  • on February 07, 2009

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    This was my first time making jambalaya...and it came out really well. It's really easy to make, and it tasted amazing. I added some pepper flakes in it to add some spice as well!

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  • on February 01, 2009

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    This is so good..I have made it twice in the past two weeks..

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  • on January 31, 2009

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    We loved this! It had just enough heat for flavor without overpowering the dish. I loved having the whole meal in just one dish. It was even better left-over the next day. We liked the ham in it, but I'm going to try the kielbasa next time 'cause that sounds yummy, too.

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  • on January 29, 2009

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    We also added brown rice and the low fat turkey kielbasa. It was really good.

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  • on January 22, 2009

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    This was really good. Mine came out with a little extra moisture, but it was so tasty. Very nice spice to it. I used andouille cajan chicken sausage and cooked the shrimp separately - it can sometimes leave a fishy taste. Next tiem will add cherry tomatoes too.

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  • on January 22, 2009

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    I made this with brown rice and low fat turkey kielbasa. It tasted very similar to the Zatarain's Jambalaya Mix, except not so salty. This one is a keeper!

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  • on January 22, 2009

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    I substitued low fat turkey kielbasa for the smoked ham and brown rice for the white rice. My girls asked for it in their school lunches. In fact, it was so good, I made a second batch the next day and took it to a potluck dinner at our church. Thanks Ellie!

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  • on January 19, 2009

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    I really liked this recipe for jambalaya. It is not the same typical New Orleans style. This is more tomato based than what I am used to. None the less, I didn't change any of the ingredients and followed the directions to the "T", and it was delicious. Some of the reviews said they had to cook the rice longer than the 20 minutes specified in the directions. As long as you keep the pot covered and not take the lid off, then the rice should be perfectly cooked in the specified time. Thanks Ellie for a great recipe!!!

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  • on January 19, 2009

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    Great recipe and easy to prepare!

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  • on January 18, 2009

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    This is a recipe that is easy to make and also tasty. It came out great. I like spicy foods so it was perfect for me.My family also liked it.I will make this again for sure!!!!!!

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
440
 
Total fat
9g
 
Saturated fat
2g
 
Monounsaturated fat
3.5g
 
Polyunsaturated fat
1.4g
 
Cholesterol
190mg
 
Sodium
1040mg
 
Carbohydrates
50g
 
Protein
38g
 
Fiber
3g
 
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