Shrimp and Sausage Jambalaya

Yield:
6 to 8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 pound sausage, such as kielbasa or andouille, sliced
  • 1 pound smoked ham, cubed
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 cup seeded and diced tomato
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • 2 tablespoons tomato paste
  • 6 cups chicken stock, preferably homemade
  • 3 cups long-grain rice, rinsed
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 pound medium shrimp, deveined (20 to 24 count)
Directions
Watch how to make this recipe

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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4.7 173
Fantastic! I used boneless chicken thighs instead of ham, 2 drained 14 oz. cans of diced tomatoes, and cayanne. Also, used Jasmine rice. Leftovers were great too (they would've been better if my kids didn't pick out all the shrimp)! item not reviewed by moderator and published
I made this last night. It was my first time and my husband says it should have six stars.I did not add the ham and it was still out standing. thanks for a great recipe. item not reviewed by moderator and published
This was also my first time making jambalaya and it was really really good. Made as instructed and used cayenne and about 2 3/4 cups of rice and 6 cups of broth. I think the dispute for the broth to rice ratio is just subjective as I thought mine turned out well but could still have taken 3 whole cups of rice. My only change would be to halve the cayenne next time and add more if desired as my bf doesn't care for spicy and I would prefer a little less too. Otherwise this was a little time consuming but full of flavor and makes a ton of food. I had enough to share with coworkers and they also loved it. item not reviewed by moderator and published
Delicious! This was my first time making jambalaya, and it was excellent - a keeper for sure! As some have mentioned, its definitely more time and labor intensive, probably took me somewhere between an hour and 1.5, but worth it. Generally I try to make the recipe true to form the first time around, but a few adjustments - used canned tomatoes instead of fresh, would definitely do this again. Couldn't get fresh shrimp so used frozen, but will definitely try to get fresh next time. You could even sub chicken if you can't get seafood. Realized I had only bought .5 lb ham, so threw in some leftover bacon from breakfast. Rice and broth quantities worked out fine for me. I would absolutely recommended using the fresh herbs for those who want to go dry - I think they really help make the dish! Don't skimp on the herbs and acides, all the freshness really brings this to life. All in all, a fantastic recipe, great flavor, and you can easily tinker with meats/vegetables to your liking. Served with cornbread and hotsauce on the side to adjust to liking. Yum!!<br /> item not reviewed by moderator and published
This was my first attempt at Jambalaya. I will definitely be making it again! It was a bit labor intensive, but well worth it. I followed some of the suggestions….2 1/2 cups brown rice to 6 cups of broth and cooked it for over an hour on a true simmer on my gas stove before rice was done. I also used a can of organic diced tomatoes instead of a fresh tomato. I don't like real spicy dishes so I used kielbasa and seeded the jalapeño. On a snowy day when you are stuck inside….I can't think of a better way to spend the afternoon!! item not reviewed by moderator and published
This was sooo tasty!! I modified it a bit by using a packaged brown rice, not so much broth and fresh cilantro rather than fresh oregano. I will definitely be making this again! YUM! item not reviewed by moderator and published
This shrimp and sausage jambalaya is awesome!!! item not reviewed by moderator and published
I've made this about four times and it's absolutely delicious!!! The only changes I made was to double the amount of meats, and add an extra cup of chicken stock. Don't forget the Franks hot sauce and parsley on top!! I always get rave reviews, has now become a staple for football games! item not reviewed by moderator and published
This as my very first attempt at a Jambalaya and I'm so glad I tried it! My family and I really enjoyed it. I prepped my veggies and meat early in the afternoon so I could just concentrate on cooking, which helped since I read others saying it was a lot of prep. I scaled the recipe down for 2 people and made it with brown rice for a "healthiy" attempt lol it took way longer to cook (about 1 hour instead of 20 mins at med low heat. I used 1.25 c. brown rice to 3.25 cups of homemade stock. The only changes I will make for next time is adding more heat and lemon juice at the end of recipe. It really made it pop! Thanks Ina! item not reviewed by moderator and published
Yes, this was a great recipe, easy to make and enjoy. I made it almost to the exact recipe, but did use only 2cups of rice &amp; 4 cups of stock. Also, I wanted a little more flavor so added some extra seasonings &amp; and more tomato paste. But the ham &amp; kielbasa was really good, and adding the shrimp at the end was perfect was to cook it. Definitely use this recipe again. item not reviewed by moderator and published
This is a great recipe. I made a few adjustments by adding Cajun seasoning and switched the parsley for cilantro. Like other reviewers, next time I'll use less rice as there was no saucy liquid in the end product. This recipe yielded at least eight hungry people. item not reviewed by moderator and published
I made this dish and it turned out wonderful!! First time I ever made Jambalaya. I will make it hotter next time. item not reviewed by moderator and published
First time I made this recipe. Lots of chopping like others have said, but I love all the freshness it adds. Only thing I will do next time is add half the rice. I added 3 cups and it soaked up all the liquid. Would like it better a little saucy. item not reviewed by moderator and published
Lots of prep, although very easy prep. Used 3/4 of a jalepeno, AND 1/2 teaspoon cayenne pepper, AND about 15 shakes of hot sauce, as our family loves spicy. It was very tasty, and very fresh, perfectly cooked following directions to a "t". Next time, I'm going to use a cup of stewed tomatoes instead of fresh tomatoes, because my family thought it lacked that tomato-ie base. Will definitely make again. Feeds 8 easily. item not reviewed by moderator and published
This is a fantastic recipe. I've made this a dozen or so times and have changed it up based on my families tastes (we love it spicy with two jalapenos). It is perfect as written but I have doubled the sausage and have marinated the shrimp in a little bit of lemon and Emeril's Bayou Blast before steaming. The shrimp always comes out perfect based on Amelia's steaming method. I have also tried the 5 cups of chicken stock to 2.5 cups of rice and it seems like that is a keeper (based on other users' reviews... but Amelia's ratio works just as well.....long grain basmati is the way to go!). Amelia does point out that you can make this your own so feel to improvise. item not reviewed by moderator and published
Fantastic recipe. The reason I am giving it 4 stars is the lack of a smoky flavor to the recipe. Other than that this was delicious. The prep was rather involved but well worth it. The flavors were right on and it was a great way to enjoy football sunday as the weather turns. Next time I may add some liquid smoke. By all means, we lessened the amount of rice to 2.5 cups which seemed to do the trick. If you are reading this and are on the fence - MAKE THIS RECIPE, you will be happy you did. Oh, we use chicken sausage so I suggest browning the sausage and adding it once the rice is finished cooking so that chicken doesn't overcook and lose moisture to the rice. item not reviewed by moderator and published
I made this for my in-laws last night. My f-i-l is from Louisiana so I wasn&amp;#39;t sure if he would like it but it was a big hit! Lots of prepping involved but cooking takes no time at all. Will definitely be making this again. item not reviewed by moderator and published
I really enjoyed this recipe. I had leftover grilled spicy chicken and pork sausages I cut up and browned to get some more flavor on the sausages and in the pan. I didn't have any ham, but I can see how it would be very good. I will dice the celery a little finer next time. It was a bit too crisp. I agree, the shrimp cooks perfectly by steaming it for 15 minutes. Definitely a keeper. item not reviewed by moderator and published
I fixed this recipe tonight and it was very delicious. The prep time took awhile but it was worth it. Next time when I prepare this meal, I will prepare all ingredients the night before. Yummy! item not reviewed by moderator and published
I made this last night; it was delicious. There is a lot of prep work, but so worth it. I try to follow the recipe exactly the first time I make it, but I forgot to buy a red pepper. I substituted some homemade roasted pepper and added it with the tomatoes. I also used Trader Joe's andouille chicken sausage with the smoked ham. Adding the shrimp at the end and turning off the heat cooked the shrimp perfectly. This Is definitely a keeper. I also reduced the rice to 2 1/2 cups. item not reviewed by moderator and published
this is the 1st time that I made this. I omitted the hot sauce and jalepeno because my family is sensitive to heat and didnt have tomatoe paste on hand. I also added twice the amount of shrimp and it turned out GREAT!! The shrimp were perfectly cooked and the dish was very flavorful, not requiring any additional seasoning. This recipe is definately a keeper. item not reviewed by moderator and published
I've been making jambalaya and many years and this is the best and most accurate recipe I've used. Adding the shrimp after the jambalaya comes out of the oven cooks the shrimp perfectly without overcooking them. I am so glad I discovered this jambalaya recipe. I've passed it on to members of my family. I am from St. Martinville, Louisiana and I know many Durands. I hope I get to meet Amelia. item not reviewed by moderator and published
I made this for dinner last night and everyone raved about it. The andouille sausage was without a doubt the best sausage to use in it. Took others advise and only used 2 1/2 cups rice and 5 cups of chicken stock. I also used a can of diced tomatoes with the juice and the rice came out perfectly. Just enough spice for everyone and served with a salad and this meal was to die for. You have to make it! item not reviewed by moderator and published
What a great recipe. I will agree with only using 2 3/4 cups of rice. I brought it in for a group dinner here at the base and the guys tore into it... yep you guessed it... none left...This is a keeper recipe for sure.. Thanks!! item not reviewed by moderator and published
i made this last minute and it turned out perfect. Thanks for the less rice suggestion. I didn't have ham, so i added more shrimp. This is absolutely a keeper!!!!1 item not reviewed by moderator and published
This recipe is always a big hit whenever it's made. I always have to cook rice a little longer than specified and add a bit more liquids, But it always turns out well with no left overs in site. item not reviewed by moderator and published
In Louisiana, where I grew up, everybody has a different take on this dish. It's Cajun, not Creole, and is highly spiced.The key is the proportion of liquid to rice. Too much liquid, you've got soup. Too much rice, you've got cement. This dish is excellent-the best recipe I've come across. I've made it many times, BUT-the first time I made it, it was cement.Too much rice. I cut the rice to 2 1/3 cups. I also make it with stock I make from the shrimp shells plus some chicken stock to make 6 cups. I also use Cajun seasoning-any will do-to add more flavor. You can substitute a 14 oz. can of diced tomatoes with the juice for fresh tomatoes. DO NOT precook the shrimp as someone else said they would do. Let them steam with the dish. This is a great recipe! item not reviewed by moderator and published
My family love this recipe so much. It made our day. Thank you! item not reviewed by moderator and published
My family loved this recipe. I pre-chopped the meat and vegetables the day before sorting ingredients as they went into the pot. Example...putting all of my prechopped celery, onion and peppers in one bowl, garlic, tomato, jalapeno, etc. in another, and so on. making the meal rather quick to put together the following day for the Super Bowl. I would definitely make this recipe again and would do as much prep work in advance as possible. item not reviewed by moderator and published
My boyfriend and I had so much fun making this dish in my new French oven!! A lot of chopping though so it's great to get your honey involved ; This jambalaya was delish! We made some slight changes, such as we added scallops as well as shrimp and manzanilla olives..YUM! And it makes so much, we had meals for days! item not reviewed by moderator and published
This was a big hit in my house! the kids don't like things too hot so I left out the hot sauce and the jalapeno pepper. I used kielbasa instead of andouille. This is a winner! item not reviewed by moderator and published
I madet his recipe yesterday and it was absolutely delicious. Next time though, I will not add as much liquid. I would probably cut it down by one cup. item not reviewed by moderator and published
Do not be put off by the chopping involved here..its worth it and you can do ahead of time. I made a mistake by trying to use cooked (frozen defrosted shrimp from trader joes. The shrimp were ok, but did not impart any flavor, or absorb any flavor from the Jambalaya. Next time I will roast the shrimp in the oven as Ina does for shrimp cocktail, and add when the stew is done. Do not leave out the lemon for sure and take time to carmalize the sausage and ham. I may halve the recipe next time, as it makes a ton of Jambalaya! Great recipe Ina's friend!! item not reviewed by moderator and published
I made this for new year's eve dinner along with other dishes and it was soo good. I've never had a real jambalaya but if this is an authentic recipe, it's awesome. There are a lot of veggies to slice but it's okay because that's what I like the most about this meal it has the meat, veggies, creole flavor, seafood. It's like bringing in a more a prosperous and adventurous new year for all of us! Thanks to Ina and to her friend who shared this recipe this is definitely a keeper. item not reviewed by moderator and published
OMG!! This was by far the best meal I have ever made!!! I usually mess up a recipe some how because I'm not the best cook at all... I highly recommend this meal and having some help is good too. There's alot of things to cut. The guys loved it and it definately filled them up! Tons of leftovers too! Flavors were amazing! (the only thing I changed was I did half the kielbasa sausage and half chourico item not reviewed by moderator and published
Wow, this recipe was really flavorful! I pretty much followed the recipe to a "T" and everyone really enjoyed it. I only subbed red onion for a yellow onion (since it's what I had on hand, I used cayenne, and had to use dried oregano since my grocery was out of fresh. I also used chorizo since it's what I could find. Everyone really liked this (including a 16 and 13 year old!. Delicious and I'll definitely make it again! item not reviewed by moderator and published
Wow - my family thoroughy enjoyed this recipe. It had all the flavor I would expect from a Southern recipe - considering I grew up in ND. I did modify it a little because I couldn't remember all the ingredients while at the store. So I used a can of diced tomatoes, substitued celery seed for the celery (since my husband isn't fond of the "real" thing and added 1/2 cup diced carrots. I also omitted the salt based on sausage, ham, and broth since they all typically have enough. The results were awesome and is now permanently part of our "favorite meal" menu. item not reviewed by moderator and published
I cooked this last night for my husband's birthday dinner and it was delicious. I followed the recipe as is and the flavours were spot on and enjoyed by all. It is definitely a keeper item not reviewed by moderator and published
I liked it but it doesn't blow me away. Perhaps it's just a matter of personal taste as I'm not a huge fan of paella either. I looked at other Jambalaya recipes and they are almost identical, but others are easier and work up faster. Next time, if there is one, I might try something new. item not reviewed by moderator and published
Made exactly as written. Made 2nd batch but used mild Italian sausage. Both were delicious. With exception of specific differences between sausages, this jambalaya has consistent flavors and textures...terrific! Annie, Fremont, CA item not reviewed by moderator and published
It is absolutely delicious!! I've tried every Jambalaya recipe I could find, but tis is my recipe now!! I halved the recipe using 2 cups of rice and it was more than enough for 2 of us. Yum!!! I love the fresh herbs in it. Its just perfect. A keeper!! item not reviewed by moderator and published
Absolutely delicious! I've never made jambalaya before and this was fantastic! I am not a fan of spicy foods, so instead of a jalapeno, I used a poblano pepper, and only a dash of hot sauce. The dish came out to be mild, and it was so tasty! I halved the recipe since it's just my husband and I and we still had leftovers. Will definitely make it again. item not reviewed by moderator and published
Loved the flavors in this! 3 cups of rice was quite a lot for my family. I think next time I would try 2 cups of rice and 4 cups of chicken stock. item not reviewed by moderator and published
I've made this probably about 5 times now and have used smoked sausage and andouille and either way has always turned out great. I know if makes 6-8 servings but always make a full batch and my house always seems to go thru it all! item not reviewed by moderator and published
Great recipe and very easy to make! Only problem was my rice was to dry and leftovers was mushy. Will diffidently be making again (using more stock. item not reviewed by moderator and published
I took the suggestion of using less chicken broth ( 4 cups total to my three cups of rice and although the seasoning was fine, my jumbalaya was mushy....ruined my experience because I was excited after reading almost all of the reviews. Make sure to keep your fire on medium instead of medium high or you will risk the bottom of your pot burning which alters the entire dish (I had to start all over and rewash my pot as my it was burned from just browning the sausage and ham...sad but honest I am a novice in the kitchen and feel like I wasted a lot of time money and energy on what I was hoping to have come out a delicacy! item not reviewed by moderator and published
It's so delicious- we addeD half link of chorizo sausagee in the oil To flavorr it and uses turkey Italian sausage - this recipe is a definite keeper item not reviewed by moderator and published
excellent recipe will make again, love Ina's recipes' item not reviewed by moderator and published
Enjoyed this meal. Really easy to make. I didn't feel like spending the extra $ on a red bell pepper so I just used a whole green one, and all I had was smoked turkey sausage, but it was still a success. A perfectly adaptable meal if you have all of the base ingredients to make a basic trinity (onion, celery, bell pepper I used a home made vegetable stock using (celery onion carrot, bay, thyme, and a little tomato paste. I am certain that this would be better if I'd had the red bell pepper and had used andouille. Since some reviewers mentioned that it was dry, I added an extra half cup of water to the stock and turned the heat down to a medium simmer and the rice was perfect. item not reviewed by moderator and published
I think it's really easy. I substitute smoked ham with smoked bacon. Not used butter (already enough fat however to me 20 min for rice (jasmine rice was a little long, or a touch too much liquid. But everybody should taste and adjust as needed. Otherwise perfect. item not reviewed by moderator and published
This was soooo good! Makes alot. only not enough liquid. will add more chicken stock, not sure where I went wrong but delish. item not reviewed by moderator and published
Great recipe...did not use the jalepeno pepper but dish came out excellent.. recipe makes a lot so be sure to have company.. next time I will cut the recipe in half.. great flavor... Goes to my recipe box now as a family favorite... item not reviewed by moderator and published
First attempt ever at making Jambalaya. Excellent results. Did not use the peppers, only extra heat I put in was 1/4 tsp cayenne, and was just right. Shrimp was cooked perfectly, everyone loved it, and since it made so much, will get the chance to love it again. item not reviewed by moderator and published
great recipe! I made it with and without the ham and it was equally good. I left out all the pepper ( cayene, black and the hot pepper so my 6 y old can eat it, and everybody had seconds. This is an easy and delicious recipe for any time, and it makes a lot! item not reviewed by moderator and published
This makes a huge pot of Jambalaya! I used andouli sausage and it gave it a spicy kick. We don't generally like too much spice, so next time I will use a different sausage. I loved the shrimp cooking underneath the rice, off the heat, they were perfect!...this is a great go to recipe for big spicey eaters as it makes a ton!! item not reviewed by moderator and published
Use Basmati rice and it will come out perfect with 1 to 2 ratio of rice to liquid. Regular long grain rice takes much longer and needs more liquid and comes out gummy. Made it with both Basmati and regular long grain rice. I cut the recipe down to 1/3 as it is only my husband and I. Plenty of leftovers. Used andouille and it had plenty of heat for our taste. Cutting it down to 1/3 recipe made way than enough, but did use 1/2 pound of shrimp. Very good and will make many more times. item not reviewed by moderator and published
Just made it for the second time. It was awesome! Followed recipe but cooked for 30 minutes as the first time I made it the rice was still a little crunchy. Easy to make and very tasty! PS. I used bronw long grain rice. item not reviewed by moderator and published
Outstanding receipe. I do not use the hame in the receipe and add additional sausage and shrimp. It is a favorite among family and friends. item not reviewed by moderator and published
Thank you for the fantastic quick meal for many. Very good ....we used chorizo for the sausage and followed everything else exactly.....AWESOME. This is now a family favorite. item not reviewed by moderator and published
This is a very tasty dish. Since too much, I cut back on everything. Didn't have the ham and it was still good. I was somewhat afraid to put raw shrimp in at the end, off the heat. But did, and it was great. They were large shrimp and cooked perfectly this way. Will make again. item not reviewed by moderator and published
This was a good example of Louisiana Jambalaya. I did want to note one change. Most rice I buy calls for 25 min of cooking where the recipe calls for only 20. I followed the recipe very closely and at the end my rice was a little crunchy. I'd recommend cooking it longer, and checking it before you move on to the next step, unlike what I did. item not reviewed by moderator and published
Have made this recipe twice and it is Amazing! My family are from the gulf/MS/LA and this recipe tastes very authentic and delicious. We use andoulille sausage, and didn't add scallions (not on hand and we add a little extra habanero hot sauce because we enjoy the spice. Definitely a recipe we will continue to make. Definitely makes a lot! item not reviewed by moderator and published
I added scallops with the shrimp. I seasoned them at the same time as the shrimp with Emerill's Bayou Blast essence available in the seasonings aisle of your grocery store. Incredible.........and easy! item not reviewed by moderator and published
Never made Jambalaya before but my husband ate it while living in Louisiana. He thought it tasted quite authentic and the whole fam loved it! We also added 2 chicken breasts that were cubed and browned with the other meats. We let those who wanted heat kicked up to add their own hot sauce at the table instead of putting it in during cooking. This recipe makes a LOT! We will definitely make this again! item not reviewed by moderator and published
This was a family hit, first time we made it! We got the andouille sausage and it added all the spice we needed without the extra tabasco. item not reviewed by moderator and published
I have never made jambalaya before. Being from south Louisiana I didn't expect much from this recipe but wow was I stunned!! It looks like a complicated recipe but this does not take long to prep at all. While one stage was cooking I did the prep for the next stage. I also used chicken instead of shrimp, cooking it after the sausage and adding it later. I added some Tony's, as I like things spicy. Everyone who tried it loved it, from my parents to the sous chef in my restaurant!! This dish does not disappoint at all. I'm making this again tomorrow because I'm all out!! Fantastic!! item not reviewed by moderator and published
This was the first jambalaya I had ever made and it was delicious. Although it looks like a long list of ingredients, it is actually very simple to prepare and hard to screw up. The leftovers kept well and we ate the last of it 4 days later, which I thought was impressive for the shrimp. item not reviewed by moderator and published
I was very excited to make this dish tonight and This recipe did not disappoint me! My husband enjoyed it a lot, too! Thanks! item not reviewed by moderator and published
Ok. So. I'm from Louisiana, not North Louisiana or West Louisiana. I'm from Cajun Country, and let's get real: this is the best jambalaya I've ever tasted. Amelia Durand knows what she's doing. Seriously, if you want the real thing, make this -- stay away from that fool Emeril. item not reviewed by moderator and published
I made this the other night. There certainly is quite a bit of prep work and I would be sure to have everything pre-chopped, washed, rinsed, whatever... ahead of time. I had the vast majority of it done before I began, but next time I will be sure to do it all before beginning. I'm not a fan of Andouille sausage, so I think I'll try a spicy kielbasa next time. This recipe is AWESOME. I opted for the cayenne and used white pepper instead of black. I also added in some red pepper flakes too to kick it up even more. Although time consuming to make.... it is very worth it, in my opinion!!! Great recipe!!! item not reviewed by moderator and published
This was an amazing jambalaya. I had only had jabalaya once before and the recipe was wet with soggy shrimp. This recipe is just perfect. Rice is cook to perfection with firm shrimp and just the exact amount of spice. There are only three of us here so we cut the recipe exactly in 1/2 and it was perfection. Plenty of leftovers for later too. Thank you so much for this one! item not reviewed by moderator and published
My family absolutely LOVED this dish. My boyfriend doesn't like tomatoes, and my 8 yr old doesn't like spicy, so I took out the jalapeños, hot sauce, and the tomatoes. I also subbed chicken for shrimp (budget couldn't handle shrimp at the time. I also cut the rice and broth down by a cup/2cups. This recipe is so easy to adjust to your own preferences! My boyfriend actually requested this for our next family game night! item not reviewed by moderator and published
DELICIOUSNESS! I like it a bit more spicy so I added more jalapenos about 3 more freshly picked from my garden and OMG its so good item not reviewed by moderator and published
This was my first time making jambalaya, turned out great! worth the dicing effort! followed the recipe exactly except cut the rice down to 2 cups and 4 cups chicken stock cook for about 1/2 hr. I feel more rice would have been too much and would have "watered" down the flavorful-ness. Made enough for about 8 hearty servings. Will make over and over again, and I agree those who rated it poorly don't know how to cook! item not reviewed by moderator and published
If Jambalaya gets any better than this recipe, please post it! Thanks. item not reviewed by moderator and published
I've made this dish several times. Everyone that I have made it for also loves it. Those who rated it poorly obviously doesn't know how to cook. item not reviewed by moderator and published
Fabulous! item not reviewed by moderator and published
This is a good recipe. I cut the recipe in half. I used basmati rice and andouille sausage (and ham &amp; shrimp. I used extra chicken broth (instead of stock as the rice was still crunchy and simmered for about 20 minutes longer than recipe instructs. Instead of 1/2 lb of shrimp I used 2/3 lb. I seasoned with pepper and tony's chachere's cajun seasoning instead of salt. I used cayenne instead of jalepeno and dried herbs instead of fresh (for cost reasons. This made a Yummy recipe. Will make again. It's a hit and easy!!! item not reviewed by moderator and published
OMG! Absolutely delish! I added 2 cups extra chicken stock and 'HOT' andouille sausage. Left out the jalapena and it was enjoyed by all. Liked the prep-work, too. item not reviewed by moderator and published
Not worth the time, effort and money. It is too dry and not much flavor. I made it exactly according to the recipe and was very dissapointed. At least the only thing I had to buy extra was the ham but a great waste of food. Maybe less rice would be better, but I will not try this again to find out. Sorry for the bad review, but this is really not good. item not reviewed by moderator and published
The flavor was good. Not too hot. I timed the making of this dish due to the reviews. Plan on spending about an hour to prep the veggies and the herbs. The one problem I have had with cooking this amount of rice (in the past in a pot is it requires much more liquid than the recipe calls for and this recipe was no exception. I ended up adding another 9 cups of liquid to get the rice to cook and become not hard. I would suggest if you're using long grained rice, cook it beforehand and add it at the appropriate time. Altitude here is 1,500 ft, so that should'nt have been the problem and the pot was a LeCreuset. Obviously my cook time was off due to the added liquid additions! item not reviewed by moderator and published
The prep time for this dish is significant, but it's definitely worth it. This is a hearty, comforting dish that is flavorful and delicious, even the leftovers! item not reviewed by moderator and published
Blech. I don't know if I'm just not a jambalaya person but I followed this recipe to a T and it came out awful. I think it just wasn't suited to my taset, I'm not a huge thyme or oregano person. item not reviewed by moderator and published
Excellent recipe! I did have to add about 3/4 c. more chicken stock but otherwise everything else was perfect. This will be my goto jambalaya recipe now, with a few tweeks of my own. lol Even a beginner cook can make this. The only thing that could be time consuming would be the chopping. But if u do all ur chopping before u start cooking it's easy. item not reviewed by moderator and published
This was delicious. The prep is very time consuming. I used to hesitate cooking anything with this much time in preparation and then I figured out how to make it much easier. I prep anything I can the day before, chop and measure and put in plastic bags and this way I am half way ready to put it together and I dont panic over the time it takes. This may not be good for everyone but it works for me. item not reviewed by moderator and published
This is easy, but takes a while to make. It was 90 minutes from beginning to chop to my first delicious forkful. I followed the recipe, with one exception--used chicken instead of ham and seasoned it with Emeril's Bayou Blast. Browned it before the sausage. I wish I had put more heat in it, but I'm conservative first time around with spices. Easy to correct that. There are layers of flavor in this dish, and it makes a lot! Would be great for a crowd. I made a half recipe, and it's enough for 5-6 servings. Loved the technique of just letting the shrimp steam at the end. They were super tender. This is my first time making jambalaya, and I'm a fan. Will definitely make this again. item not reviewed by moderator and published
This dish was just delicious. I have used a few different recipes for this dish, and this one is one of my favorites. Very easy to prepare, and you forget about all the cutting, slicing and dicing once you get the finished dish. I thoroughly enjoyed it. item not reviewed by moderator and published
Very good, we all enjoyed it. I added more garlic and substituted some of the meat according to what I had in - instead of the sausage indicated I used some toulouse style sausages cut up and some chorizo plus a diced gamon steak. Was going to add some leftover chicken also but thought there was sufficient meat already. Regarding the comments/questions about the rice, I always use Uncle Ben's when it comes to dishes requiring long grain white rice, I find it's the most forgiving :-) I also don't use a 2:1 ratio of liquid to any rice, normally about 1.75:1 first off, I don't stir the rice after the initial stir to mix it through and keep an eye on it, after about the time it should be cooked I lift the lid and taste it, if it seems harder than "nearly there" then I add a little more liquid. Hope that helps. item not reviewed by moderator and published
Excellent recipe, very flavorful and easy to make!! Made it for the mothers on Mother's Day and was enjoyed by everyone!! item not reviewed by moderator and published
I made this twice -- using white rice then brown rice. Both times it was excellent. Brown rice takes much longer to cook but still very good. Fed it to a couple of friends born and raised in New Orleans and it was an absolute hit! They loved it! Making it for the third time now for some other family and friends. Love, Love, Love this recipe! Thank You! item not reviewed by moderator and published
Very flavorful; however I had trouble with the rice as some others had. I used long grain rice and it took over an hour to cook and still did not soften all the way. I added more chicken stock as the sauce thickened while the rice was still hard. Any ideas how I can fix this problem?? item not reviewed by moderator and published
Real nice flavor; however, for whatever reason, I had tidbits of crunchy rice. I added a little more stock, and cooked it for a lot longer, but all that really did was make the other rice mushy. I am going to try this again, because the flavor was actually really good, but I'll try using only 2 cups of rice and see if that helps. item not reviewed by moderator and published
This is delicious, but nothing unusual. The prep time is long but the cook time isn't. Perfect for a covered dish dinner, it will feed 8 to 10 people. I tallied up the cost after seeing someone stated it was 50 bucks. My total was $24.41, (and that includes every little item, and rounding up, shopping in NJ therefor $3.05 per very generous 8 servings. I followed the recipe exactly and ratios were perfect. Rice was cooked perfectly. I would suggest making this recipe especially for a crowd. Enjoy..... item not reviewed by moderator and published
i watched this episode and thought "I can do that". I like prep work so the chopping and all was not a deterrent. I prepared it exactly as written and it was sooo good. Browning the protein added a smoky flavor and the taste and texture was spot on. Will definitely make this again. item not reviewed by moderator and published
I just made this dish today for the first time and turned out great, even though I changed it a little: I didn't use ham, I used only 2 cups of rice and 5 cups of liquid, chicken stock and water. For sure I'll make it again! item not reviewed by moderator and published
AMAZING! I've made this twice now, once with long grain rice, and once with whole grain brown rice - which I let simmer for an hour. It was delicious and the brown rice adds another layer to the flavor complexities! item not reviewed by moderator and published
I've made Jambalaya before and have always been disappointed with the results. Not the case with this recipe, it was absolutely delicious! The layering of flavors made this dish very tasty and complex. The only thing I did different was substitute Cajun style andouille for the kielbasa. I do love kielbasa, but andouille is a must. I also used 2 cups of rice instead of three. For those with concerns about the prep work, I did everything the day before, so the dish did not take much time at all. The parsley at the end was so fresh and delicious. I'm so sorry I forgot the scallions, that would have been the icing on the cake. The only disappointment was the rice came out a little soggy, which was surprising since the two-to-one ratio in a dutch oven never fails. Next time I will use a little less broth. All in all, this was an amazing dish, which I will make again and again. Thanks Ina and Amelia! item not reviewed by moderator and published
Pretty good, but not spectacular. item not reviewed by moderator and published
This doesn't cost $50 to make as another cook posted, most of the ingredients are already in your fridge and you can substitute the fresh herbs for dry ones and use chicken cubes to make the stock and lower the cost. This was a great dish, my family loved it! item not reviewed by moderator and published
I have never tried Jambalaya. This was a very fun and easy meal to prepare. The flavors were so many and so good. I took tons of pictures and posted them on my Facebook. It looked great and tasted great. I think it could probably serve 15 people. It made a huge pot. I did spend over $50 on the makings of it though. item not reviewed by moderator and published

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