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Very easy and one pot dish!!!

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stef_graves January 24, 2014

Great recipe, easily adaptable. I used less oil and less sausage (spicy andouille, so no need for the cayenne), and I used more tomatoes (a 28 ounce can of crushed tomatoes plus an 8 oz. can of tomato sauce) and a little white wine. I was feeding a crowd, and It all tasted delicious. I'll remember this one next time I want an easy-to-put-together jambalaya!

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vrvrvr March 11, 2013

Easy to make and full of flavor. The seasonings were just right. I used very little cayenne, just a hint, as I was feeding two toddlers and they both cleaned their plates. I would probably cut the cooking time/temperature down a bit next time to avoid the mushy rice problem. Overall it was great and I'll make it again soon. I used smoked turkey sausage.

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Pinkytz October 15, 2007

This was great! I subsituted chicken for shrimp and sauteed the chicken with the sausage at the beginning and then followed the recipe exactly from there. I went VERY light on the Cayenne because of my kids. We all loved it! Easy, tasty and tastes even better left over!

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LizP March 09, 2005

I was going to post this recipe, but I found it already here. This is the only recipe for jambalaya I use. I had tried so many, and then I finally found this one. It's one of Emeril Lagasse's recipes. I often substitute ham for the shrimp as my husband isn't crazy about seafood in his jambalaya. I like using a smoky ham and spicy jalapeno sausage. Watch it with the cayenne pepper though; it can be dangerous stuff!

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Velouria February 23, 2005
Shrimp and Sausage Jambalaya