Shrimp and Sausage Jambalaya

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was very excited to make this dish tonight and This recipe did not disappoint me! My husband enjoyed it a lot, too! Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!