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

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!

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

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

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 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!

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

If Jambalaya gets any better than this recipe, please post it! 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

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.

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

Fabulous!

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 is a good recipe. I cut the recipe in half. I used basmati rice and andouille sausage (and ham & 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!!!

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

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.

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

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.

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

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!