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Jambalaya Recipe

Jambalaya

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on October 26, 2011

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    5 STARS! This is the best Jambalaya I've ever tasted. I will definitely make again and again!

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  • on October 03, 2011

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    This recipe was amazing, best jambalaya ever. Alot of work involved, but well worth it. Makes a good amount too...the family has been eating it for days and we still aren't sick of it. Didn't change a thing. Thanks

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  • on February 19, 2011

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    It was good, but we don't have fresh clams I substituted chicken. It was good. It was the first time trying Jambalaya and it made a lot!

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  • on February 19, 2011

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    jambalaya should not be soupy. 1:5 TO 1 RATIO (liquid : rice is just about right.

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  • on January 24, 2011

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    Good, if slightly wasteful. The liquid to rice ratio is right, jambalaya should be pretty soupy. Short grain rice is more traditional. Subbing hot Italian sausage is a weird idea; it's not smoked, for one thing. If Andouille is unavailable (and you can get good andouille in most supermarkets now Spanish Chorizo, or Linguica, or plain old American smoky sausage, would be a be a better bet.

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  • on August 24, 2010

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    I made this recipe just this past Sunday and I was very impressed on how it turned out..Even my Co-workers the next day enjoyed it. I love to cook so i will be doing many more recipes

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  • on January 31, 2008

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    This was my first attempt at jambalaya and it turned out great. I left out the clams, saffron, and the bay leaves (just didn't have them on hand and the flavor was still all there. I think it makes a good bit more than 6 servings, though.

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  • on July 31, 2007

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    Makes about 20 servings....

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  • on May 25, 2007

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    Awsome recipe. Just like my buddy from La use to make when I was in college. Yes, there are shrimp in jambalya, the clams I could do with out, but that's my taste, nothing wrong if anyone else wants them.

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  • on May 21, 2007

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    I made this twice. Once for our family and then doubled it for a luncheon. Everyone loved it. Carried in some hot sauce for people to kick it up more. I also added half of the tomato/celery mixture back in at the end. Seemed like a waste to throw it out. Cooking the shrimp tails adds much flavor to the broth also with the wine.

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