Shrimp and Sausage Jambalaya
Show: Barefoot ContessaEpisode: Cooking with Rice
Rate This RecipeRead users' reviews (125)
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Total Reviews: 125
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By georgesco_2372336
Los Angeles, CA
on May 25, 2012
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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.
By kathybrowning62...
omaha, NE
on April 28, 2012
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This was soooo good! Makes alot. only not enough liquid. will add more chicken stock, not sure where I went wrong but delish.
By sharris222_13087816
livingston, ca
on March 30, 2012
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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...
By klimes_1442021
Edgewood, IL
on March 30, 2012
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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.
By mihaela122_12319135
Pasadena, 43
on March 26, 2012
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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!
By NHNancy50
on March 26, 2012
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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!!
By shplayton_10185817
Titusville, FL
on March 21, 2012
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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.
By Chef #1004799
Livonia, michigan
on March 21, 2012
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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.
By johnnysky
on March 19, 2012
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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.
By blackforestbb
Powell River
on March 04, 2012
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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.