Shrimp and Sausage Jambalaya

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This recipe was super easy to make. And it was so delicious!!! I think next time I will use a diffeent rice...I used long grain rice and some little bits of the rice did not cook all the way. And I think I will use half of the lemon juice. Other than those two tweaks...it was a great recipe!!! I will definitely make this again. I loved how all of the fresh ingredients made the jambalaya taste so good.

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This recipe looked delicious on tv and was just as delicious to eat! My picky husband said this looked good and that we should try it. There were a lot of steps involved, chopping, frying off the kielbasa then ham, but layering the flavors was the way to go. As soon as I had the chicken stock in I tasted it and knew it was going to be good. The only thing I did was added just a little more time resting after I added the shrimp. It was so tasty. I will definitely be making this again and again. Thank you Ina and Amelia!

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This is was a wonderful easy to follow recipe/dish. When I first saw this episode two days ago, I said to myself, "I must cook that dish." Now the rest is history. My family is coming over to eat right now and judging from the aroma, they are going to love every bit of. Thanks Ina.

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I made this last night for dinner and it was so good! I chopped and sliced everything earlier in the day, so it was definitely a no-fuss dinner. I used Jasmine rice instead of long grain, didn't have tomato paste, and instead of fresh tomatoes, I used a can of diced tomatoes and no jalapeno. With these changes, it still turned out delicious and perfect! I did have to cook it for about 5 minutes longer to absorb all liquid. The shrimp was amazing putting it in at the very end and allowing to steam. They were so tender and not rubbery AT ALL. Two thumbs up, Ina...as always!

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Wonderful recipe, but way too much rice. No liquid left after adding the rice, so I'll have to add more chicken stock which will probably dilute the flavoring somewhat. Otherwise, its a great jambalaya!

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Great recipe! Never made Jambalaya before. I cut the recipe in half. It was just for my husband and myself. I used 1/2 beef stock (which I wanted to use up and 1/2 Chicken broth. I purchased fresh jalapeno but it was like a bell pepper. So I used a serrano pepper for the heat (along with the Louisiana hot sauce. Those were the only changes I made. I did use andouille sausage (very nice addition. In Paul Prudhomme's cookbook he mentioned used Cure 81 ham. I found a small piece of ham in the section by cured meats bacon/hot dog etc. at the grocery. Didn't have to purchase a huge slice.

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This is an easy recipe that feeds a lot of people! Spicy & flavorful. I asked the deli to slice the ham thick, so cubing it was no problem. I like spicy food so I used a jalapeno pepper & added some cayenne. I followed the rest of the recipe as written. The rice turned out great. If you cook the rice on too high of a flame it will turn out hard. It is also important to measure the rice & chicken stock. If you do this the consistency is perfect. I loved how the shrimp steamed. It made a big difference to the texture of the shrimp. Overall, a well written recipe. I definately recommmend!

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I made this for dinner last night and it was DELICIOUS! It was really easy for me because I bought the pre-diced peppers & onions in the grocery store...saved a lot of time. I didn't use a jalapeno, either. I used cayenne pepper and put in 7 dashes of Tabasco and boy was it spicey. Next time, I'll probably add 1/2 the amount and cayenne and omit the Tabasco completely. I also used pre-cooked shrimp and just added it to the pot right as I was about to serve it. Worked really well, because I wasn't sure what time we would be eating and knew it would sit on the stove for a bit. My husband loved this dish! It will definitely become a regular in our household and would be great for dinner parties!

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I made this recipe tonight for dinner and although it was really tasty, I had difficulty with the rice being thoroughly cooked. I followed the recipe to a tee, add the correct amount of rice and broth, yet the rice was still crunchy after the initial 20 min cook-time and the 15 min for the shrimp to cook. I finally had to add another cup of broth to the pot and let it cook on low for another 45 min. until it was finally cooked. I wish I could blame it on the pot but I used the exact same pot that Ina used during the show. It's a good recipe, just not sure about the ratios. Next time I think I'll make 2 1/2 cups of rice instead.

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This is for snurbcooks: What about boiled ham or fresh ham? They're NOT smoked!