Everything Jambalaya

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I can't believe how good this was and it was so easy. Only thing is, i added quite a bit more hot sauce to kick up the spicyness, but that's personal taste. Also, cut slices of turkey kielbasa and quartered it instead of andouille - believe it or not it was just as flavorful (took on flavor of the spices but has much less fat.

also, i let it simmer a little longer to marry the flavors, but added the shrimp at the end so they wouldn't shrivel up but cook just perfectly.

My 11 year old son ate three bowls.

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This meal was so good! There was a ton of meat in it, so next time I think I will just use one or two of the meats. Delicious and easy!

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I have been making this recipe for about a year now, It is such a family favorite that when my children return home from college for a visit, I always ask "What do you want mom to make you for dinner" The answer is ALWAYS "Your Jambalaya, Mom" I have to quadruple the recipe, and there are never any leftovers. A home run dinner for this family of 9. Thanks Rachael for this easy, delicious recipe that lets my kids think I've spent hours putting dinner together.

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I followed the receipe to the t and it was a hit at my party for 60. I think that the receipe is actually a Etoufee. Did my guests care what it was called. NO! I could have called it pancakes and they still would have devoured it. I noticed some others complaining about the mise en place. The time you spend dicing will really pay off in presentation. Try cutting enough veggies and meats for 60. By the way thats 15 batches. I made a mild and a vegetarian version. In the mild version I did not add any chili powder. In the Veggie Version I removed the meats and replaced it with Tofurkey Sausage and added sauteed carrots.

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Just follow it there's no way to mess this up, its quick and talk about YUMMY leftovers, my husband a barber brought this to work for lunch he said 25 secs into reheating and the other barbers were all over him asking if they could get a taste! So good!!!! We love this one Rachael!!!!

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My family absolutely LOVED this recipe. I'm a vegetarian, so I didn't try it, but I know it must have been delicious because there were no leftovers. I omited the chili powder and used cayenne pepper, other than that... I followed the recipe to a T. I had jumbo shrimp that I peeled and deveined, but left the tails on. While I was peeling the shrimp, I let the rest of it simmer to bring out the flavor a little more. I am definately putting this one in my meal rotation.

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I did not have any hot sauce OR cayenne pepper at the house so I had to leave those ingredients out. And it was still amazing. Also, it still had a little bit of a kick to it. I am not big on spicy, hot meals at all and I loved this recipe (without the hot sauce or cayenne pepper So... my advice is if you like your food spicy add the hot sauce; if you don't leave it out. It was very easy to make. It is great as leftovers as well. I almost like it BETTER the next day.

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I make this when out of towners come for a visit. Don't change a thing.
It can be time consuming but I get everything ready ahead of time including measuring out all the spices. Then it goes together quickly.
After making it for the last 6 or 7 years we have decided it is a definite keeper.

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Everyone likes to add a touch of their personality to a recipe. This one doesn't need it. . . . except you have the right to do whatever you want, but you don't have to.

The only thing I did to this one was to add another three TBSP flour to make a little thicker roux. It was a hit even without the thickening. . . .

Oh, yeah, I used pre-cooked peel and eat shrimp. Peeled them and didn't add them 'til the last few minutes. Would've been better for flavor, I'm sure, with raw shrimp from the get-go.

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Great and easy to make.