Shrimp Jambalaya

I used this recipe as a framework; basically I had most of the ingredients already prepared and in the fridge as leftovers. I sauteed onion and green pepper, added the garlic and seasonings. Added already grilled hot and regular sausage, then rice and a can of diced tomatoes, added shrimp for the last few minutes to warm up. The cooked shrimp had been purchased on sale and frozen . I know it wasn't a "fresh" meal, but it was tasty, easily assembled and used up things I already had on hand.

liked this used anduile sausage instead of ham -gave some good flavors

I wanted to try this recipe but sent out for ham in the process of cooking only to find there was no ham. So I used what I could find with the shrimp and that was one hot sausage and a haddock filet. I put it in last, frozen, turned the heat way down until it thawed and flaked. it was super delicious! it got even better for supper later. t. I

Learned this recipe from creole cooks on a Gulf tanker I served on in early 70s. Absolutely use shrimp shells to make a bisque instead of using a store-bought stock. Most of the recipe is fine. But please use andouille sausage, browned with the meats and aromatics--ham shank rather than chopped ham, if possible for subtle, smokey ambiance. The shrimp should be added no sooner than about 20 minutes before serving. Key, as well, is give the dish time to cook slowly; low heat not medium.

I love this recipe. I toss in a sausage for the ham. I use 1c of rice instead of 1.5 and it’s great. I love the flavors and the quickness !!! My East Texas husband loves it too

I served this with boudin and cornbread (also Mark Bittmans recipe!!!) . If you can’t get boudin I bet any good sausage would do!

5 stars with: 1.5 C rinsed basmati rice, I used ham, sauté with LOTS of garlic, 1 tbsp paprika, 1/2 tbsp smoked paprika, cayenne to your heat preference, fresh and extra powdered thyme, 2 tsp each oregano, garlic and onion powders. 1 cop 1/2’d Cherry tomatoes plus 1.5 C passata (strained uncooked tomatoes ). 3-4 C box seafood broth, 2 bags Aldi defrosted shellfish mix, 6 oz cod. Add broth as rice cooks so it’s neither soupy or too thick. Generous salt and black pepper. Absolutely terrific.

We made as directed but with half shrimp/half sausage and used veggie stock because we couldn't find any shrimp stock. It was great but you need MUCH more spice (even if you aren't someone who likes things very hot)

This was a delicious, easy recipe. I substituted andouille sausage for the ham because we love spicier food.

Jambalaya needs a hit of creole seasoning— not just cayenne. I like Emeril Lagassse’s version. Recipe on the web.

Small detail - I recommend a large deep frying pan - it's too big in anythiing medium. I went with 3 cups stock, any more would have been soupy.

Great quick recipe. Made a few modifications based on personal preferences. Used 2 links chopped CHORIZO, hot link. It's much lower in sodium than other sausages, and basmati rice. One cup basmati (pre rinse essential), 2 cups chicken stock, kept lid on. Added about 1 lb whole peeled jumbo shrimp, added about 1/2 cup chicken stock, stirred a bit, then took off heat with lid on for about 10 min. I'm sure shrimp stock would be great, just didn't have and didn't want to make.

Will definitely make this again, probably for Christmas Eve. I’m think that one could make the base but wait until shortly before serving before adding the rice, then the shrimp. Any thoughts from my cooking comrades?

I halved the recipe and used white rice without parboiling and added chicken andouille sausage instead of ham. Kept adding shrimp stock as needed until rice was done. Great flavors and very easy!