10 Reviews

I made this last nite for my family.My husband and his brother had not even heard of jambalaya before. When they ate this they were amazed! This is an awsome recipe.I had to use mild italian sausage as I could not find andouille sausage in my hometown store.It still came out wonderful.Thanks for an awsome jambalaya!!!

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wart January 10, 2010

Foolproof and delicious. Great combination of spices. Very easy, and everyone loved it!

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Jo #99 November 25, 2014

AWESOME!! My husband is half Cajun and he said this tasted just like south Louisiana! It really is a pretty quick meal too! I didn't have any chicken broth but I had a chicken bouillon base, so I used that with about 4 cups of water and reduced it down using the shrimp shells and 1/2 an onion and made a shrimp/chicken stock while I prepared the onions & peppers and browned the meat. I used an extra 3/4 c. of stock to replace the water in the recipe also. (In all I used the 2 3/4 c. liquid called for in the recipe). My shrimp was a little rubbery, so next time I will try an Alton Brown trick and add the shrimp, turn off the heat for 5 minutes and the shrimp is suppose to cook to perfection. Thank you SO much for sharing this recipe. It will be a keeper for sure!!

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mammafishy April 19, 2014

This was great! Even though the list looks long, it's really not such a big deal. I just prepped everything and then dropped the respective bowl at the right time. We ate with french with garlic butter. I think this will be even better tomorrow. Thanks for posting!

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LaJuneBug July 23, 2009

Outstanding! I don't think I'll be making my mom's jambalaya any longer; this one is better. At first I was skeptical about using a red bell pepper instead of a green one, but it was great. When you first take the lid off when putting in the shrimp, you might think it's got too much liquid. However, with the last 5 mins of cooking and 5 mins of rest, it was just perfect. If you have someone in the family that doesn't like spicy-hot food, tho, leave out the 1/2 tsp. of pepper sauce. The andouilles add plenty on their own. I wish I'd had come crusty french bread to go with it. Anyway, perfection. Thank you for a great recipe.

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Debbie R. May 01, 2009

Very good recipe. I found it first on myrecipes.com and had it the other night. I added about 1 1/2 cups of diced chicken when cooking the sausage. My whole family loved it- not too spicy.

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Lorraine3 November 16, 2008

Mmm, jambalaya! This was awesome! i used a cajun seasoning blend along with thyme and oregano, and it was perfectly seasoned, just the right amount of heat. A great recipe! Thanks!

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bricookie55 January 30, 2008

A simple and easy recipe to put together. The instructions are well written and easy to follow. Instead of the black pepper, I went with 1/2 teaspoon cayenne pepper and used crawfish tails in place of the shrimp. This was served with Louisanna hot sauce on the side. Everyone enjoyed it.

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PaulaG March 25, 2007

This was so simple and quick for a dish that tasted like you put a whole lot more work into it. Very tasty. Hope you like spicy cuz that Andouille will get ya!

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TinaMS January 21, 2006

I've been searching for an excellent cajun recipes with Andouille Sausage and this one fit the ticket. Authentic cajun flovoring and easy to make. I did make a few minor adjustments like increasing the amount of shrimp (I'm a shrimp lover)and using three strips of bacon instead of the olive oil. As far as the preparation, this recipe was fairly easy to prepare compared to other cajun recipies I've tried.

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saetraining November 24, 2005
Jambalaya With Shrimp and Andouille Sausage