16 Reviews

I found this recipe in the Parade Magazine in the newspaper years ago. It's awesome - I haven't found a better Jambalaya recipe yet. I use 1/2 lb ham, and the shrimp. Sometimes we make it without the sausage or with andouille sausage. Also, I use 2 14 oz cans of diced tomatoes instead of one.

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PanNan November 03, 2002

This was very tasty!! I followed the recipe exactly, expect I added a can of black beans. The hubby took the leftovers to work and the guys raved. The only thing I would say, it needed just a bit more kick for my taste buds. Thanks, I will definitely use this one again and again..

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amethyst January 07, 2003

This was great. Apparently I am physically unable to make a recipe as written... I used hot italian sausage, andouille sausage, and shrimp. Added 1 tsp of red pepper flakes, a few shakes of cayenne, and subbed yellow bell pepper for the green. It was very easy to make, and was really tasty. The herbs are perfect. Thanks for another winner, Karen!

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Titanium Chef October 04, 2002

This jambalaya was wonderful! The only thing I changed was to omit the ham (only because I didn't have any) and I used two pounds of shrimp. To accompany this, I served sourdough rolls with herbed butter. The whole family enjoyed this delicious dish.

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Dreamgoddess October 12, 2002

this is the absolute best recipe.. i made it for my boyfriend & we ate the whole batch that nite!..i would definitely recommend this recipe to all my friends & relatives.. it was a BIG hit when i made it again for my family!..

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Ssmilesss January 22, 2002

Yum! I wanted to make mine with less fat, so I substituted chicken apple sausage for the ham and sausage. I also cut the oil down to just a tablespoon or two. Even with these changes, this jambalaya was delicious! I can't even imagine how good it would be if I hadn't cut the fat stuff out!! :)

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Kim in Walnut Creek November 13, 2003

This is a great recipe...very delicious! I made it at the request of a friend for a birthday BBQ and it was all completely gone...there were no leftovers whatsoever. The only thing that didn't work out perfectly was the rice was not quite cooked the way it should be...a little on the crunchy side. Mind you, it still tasted good, but if I use this recipe again, I'd like to try perhaps pre-cooking it first, before adding it in the recipe so it cooks all the way through to the right texture. I shelled and deveined the shrimp by hand, and altogether it took me about three hours to make.

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Mrs. Atkins May 09, 2016

Perfection in a pan!!!

My entire family "raved" about this. It was a definite hit.

and as my daughter doesn't eat rice it was perfect for her as well. She ate it over a baked potato.

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RebelQueen January 09, 2012

I know my husband likes something when he says, "You can make this again." The whole family liked it. Its even better the next day. I plan on making this again soon. The only thing I did different is I used already cooked shrimp (its all I had) but I put is in just before serving so it wouldn't be overcooked. I'll use raw shrimp next time.

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Cooking Mom of 7 March 05, 2009

I used olive oil instead of bacon fat, added the rice to the sauteeing veggies before adding the tomatoes and water. This enhanced the flavour a lot. I also used basmati rice with very pleasant results. Of course, I doubled the Tabasco sauce. I recommend this recipe.

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Kato's Dad August 12, 2006
Creole Jambalaya