Shrimp and Sausage Jambalaya

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I followed this recipe to the letter. It was so delicious. I'm definitely keeping this recipe. On the show they did state that the prep time is long and it is. There is a lot of chopping so make sure you do all the prep first because once you start cooking it is simply one ingredient at a time into the pot. Very simple to cook and everyone in my family enjoyed it. Ina, thank you for having your friend share this recipe. Simply delicious.

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I just made this recipe for my husband and myself while watching the world cup. This Jambalaya is the bomb! The flavors are fantastic. I followed the recipe exactly using homemade chicken stock. Use an iron pot such as a le Crueset. It makes a difference in the flavors. ENJOY!

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I really love Ina's recipes but this was a not a favorite. Thought the flavor was very bland. I've been to New Orleans a bunch of times as it is my favorite city and thought I would give this recipe a whirl. Used the andouille sausage and cayenne pepper. Recipe made so much rice with so little flavor. Bummer.

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As others have said - there is a lot of prep work for this dish. I chopped and measured and got everything in line before I started cooking, and I think that made it a lot easier. (a sous chef would have helped a bunch!. Once I started putting things together it was fairly simple dish. I followed the recipe exactly - except I used cayenne instead of a jalapeno since I didn't have one on hand. I even used some of my homemade chicken stock (Ina's recipe of course. Results are fantastic! Nice heat, but not too much, and the shrimp and rice were done perfectly. I think I have enough left over to feed the whole neighborhood however. I'm going to try freezing about 1/2 of it - I hope it's as wonderful after it's been frozen.
Bottom line - final product is well worth the effort!!!

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I love this recipe. however, using 6 cups of broth for 3 cups of rice did make the rice way too moist. So when I tested the recipe again, I put in my little own twist: 2 cups of rice, 2 1/2 cups of broth, I used both chorizo and sausage, no tobasco sauce ( I find the tobasco sauce added that tangy taste to the rice and no lime juice (again, I don't like that tangy taste to the rice...the chorizo added that spiciness to the rice without using the jalepeno. Thumb up for adding the shrimp at the end (15 minute before serving time, after turning the stove off

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This was the first time that we make Jambalaya and we really like it.

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I recently got a Le Creuset dutch oven and used this recipe to christen it. It was fantastic!! I followed the recipe exactly and it was pretty easy to do once you get past all the chopping in the prep. I did end up adding some more chicken stock to the pot as the rice was sticking to the bottom of the pot and was still a bit crunchy. Once I felt it had come up to temp and was absorbed into the rice, I turned off the heat and stirred in the shrimp for the off the heat steaming. The shrimp were done perfectly!! I used kielbasa this time and think I'll go with andouille next time just to see the difference and decide which one I like best. This does make a huge pot of jambalaya so make sure you have a lot of hungry people to feed! It was just as good the next day when we heated up the leftovers for lunch.

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I cooked this yesterday and it was fabulous. I mostly followed the recipe but did use Andoulli sausage. I had a 1 pound bag of rice which was only about 2 cups, but it was just right.

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We liked this recipe a lot. It's spicy, but not too spicy. My sons and my husband took second and third helpings. I used the andouille sausage (my Polish-American husband hates keilbasi and Texas Pete hot sauce instead of Tabasco.

I found the rice a little too moist -- next time I won't use quite as much broth. It also made a huge amount. I bet it gets eaten in the next few days, though.

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This recipe is fantastic. I made it for dinner and my husband and son loved it. We couldn't stop eating it! The prep time is a bit long, but definately worth it. I would suggest having everything ready before you start cooking. I used turkey kilbasa, and it was terrific. The recipe says it feeds 6-8, and that's giving very healthy portion sizes. So glad I have this recipe!