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.
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..
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!
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.
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!..
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!! :)
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.
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.
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.
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.