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Shrimp and Sausage Jambalaya Recipe

Shrimp and Sausage Jambalaya

Copyright 2010, Amelia Durand, All Rights Reserved

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (152)

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Average Rating:

Total Reviews: 152

Showing 41-50 of 152

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  • on January 24, 2012

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    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!

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  • on January 21, 2012

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    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!

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  • on December 31, 2011

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    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.

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  • on December 15, 2011

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    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!!

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  • on November 07, 2011

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    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.

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  • on November 02, 2011

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

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  • on October 29, 2011

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    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.

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  • on October 23, 2011

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    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!!!

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  • on September 21, 2011

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    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!

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  • on September 20, 2011

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    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!

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