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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 (151)

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Average Rating:

Total Reviews: 151

Showing 51-60 of 151

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  • on September 15, 2011

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    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!

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  • on August 31, 2011

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

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  • on August 26, 2011

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    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.

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  • on August 24, 2011

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    Fabulous!

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  • on August 24, 2011

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    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!!!

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  • on August 18, 2011

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    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.

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  • on August 16, 2011

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    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.

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  • on August 12, 2011

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    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!

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  • on August 10, 2011

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    The prep time for this dish is significant, but it's definitely worth it. This is a hearty, comforting dish that is flavorful and delicious, even the leftovers!

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  • on August 09, 2011

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    Blech. I don't know if I'm just not a jambalaya person but I followed this recipe to a T and it came out awful. I think it just wasn't suited to my taset, I'm not a huge thyme or oregano person.

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