Jambalaya with Shrimp and Andouille Sausage

I made this pretty much according to the recipe and we really really enjoyed it! I used Frank's Redhot Original for the hot sauce. We had some leftover as I am cooking for two and it was great a couple of days later.

I have made this more times than I can count. I love the flavor and prefer it as a soup. I cook the rice separately and put a scoop of the rice into each bowl just before serving.

Easy & simple but super tasty! I should've doubled the recipe...I mistakenly posted a pic on FB and had to give my leftovers away to my daughter and her friends. I will definitely make this again. I like spicy but it was perfect for someone who just likes a little kick.

I've made jambalaya quite a few times, but lost my recipe! This one is outstanding! Better than my previous version, much faster, more flavorful and spicier (which is a good thing!) Some reviews said it was "too soupy"? Not soupy at all, and I followed the directions to a T! Thanks for simplifying a dish that I love to make! Definitely a keeper! 😊

There's always different versions of every recipe. This one is very good but we add whole garlics along with chopped. We are garkce lovers so we adjust recipes to our taste :)

As always with online recipes, use them as useful reference and great inspiration. Also if you have no idea what a jambalaya is, but use them with a “grain of salt” and don’t believe jambalaya has tomatoes in there just because a recipe said so. Jambalaya is the New-Orleans’s idea of “surf and turf” (seafood and meat…shrimps and pork). Note to EllenDeller: there is no such thing as a “chicken andouille” and if you’re trying to save 40 calories per person by using chicken sausage, you should look into that. Fat, sedentary people limit caloric intake but that won’t make them thin and getting in shape. Online recipes are not written in stones, most of them, obviously, have never even been tried, unlike a good cookbook printed on paper, written by a professional cook who wants you to be satisfied enough to buy the next book. Some are blatant effort by manufacturers to push up their commercial products like canned “fat-free, less-sodium chicken broth” that tastes like dirty dishwasher liquid if you would wash dishes just with water then people dumping those ingredients in their recipes are wondering why their recipe does not taste that good (always smell/taste what you drop)…but they’ll still get appreciative comments from family, too happy that mom is peeling/chopping an onion/garlic and they won’t end up with a Big Mac, a delivered or frozen pizza or some hamburger helper that does not really help much. Manufacturers bury their commercial products in 20-ingredients recipes to furthermore confuse beginners just following instructions. Commercial products are about cans, herbs/spices jars, sauces, frozen veggies… Plus what happened to the chicken fat that should lubricate your organs including your brain and spine? Missing dietary fats makes you stupid, gives you backaches and malfunctioning internal organs. Adapt online recipes to your preferences and your family’s preferences. Omit anything anybody does not like as others can re-add it to their own plate. Adapting a recipe is both for what you like for taste, what you can digest and your health condition. One of the reviewer mentioned “Made exactly as written” (and then complained about the thickness…hint, hint…you can add water to water down any meal but jambalaya should not be a runny dish)…following the wrong path towards the “I was following orders”. Omit the hot spices if serving this to kids or people not accustomed to spicy food who feels like their mouth is on fire and they start sweating and overheat. (Provide hot spices for people who like it hot so they can add it to their plate). I add turmeric powder whenever I can for color, a hint of sweetness and too many health benefits to list here. Using oregano and thyme in that recipe is more like “I don’t know about herbs but if I drop oregano and thyme, I can’t go wrong”. Oregano and thyme are so common in grocery stores; you don’t need to grow them in your herbs’ garden (unlike fresh basil, bay, chervil, chives, dill, garlic, mint, parsley, sage, tarragon…). I also add dill and sage to recipes because I like the smell/taste of those. I only use fresh onions and garlic (those last a long time in the fridge). I don’t use powders that dry up and lose flavors pretty fast. I don’t get why that recipe has an onion to chop but still need tasteless onion powder?!” It’s probably a case of having 20 lines of ingredients to bury commercial products. Omit the tomatoes (commercial paste or canned) which have no place in a Jambalaya. If you really like tomatoes, eat them raw like a fruit (which if what a tomato is) as a snack or desert, with a pinch of salt, at least 2 hours before or after eating Jambalaya. The mixing up of acidic tomatoes with anything other than salt can trigger painful tongue sores, heartburns, intestinal issues…I snack on grape tomatoes just as is, like snacking on grapes, juicy and sweet when in season. I like the “discard the bay leaf”…it’s not like somebody finding it in her/his plate will eat it unless they really like tasteless bay leaves (all the flavors went into the dish).

Added 1 cup chopped celery to the onion/bell pepper.  Increased rice to 1½ cup.  ½ tsp black pepper & ½ tsp white pepper rather than all black.  Used garlic powder instead of garlic salt, so added ½ tsp kosher salt.  Subbed all chicken broth rather than part water.  Chopped some scallions to top each serving.  Very good, reminded us of NOLA. (but what do we know, we're just tourists??)

This was a little spicy for my kids as written. Otherwise easy and very good flavor.

I was looking for something warm and tasty on this snowy night. I made this from my freezer and pantry and it turned out very well. Added a diced chicken breast and used all homemade turkey stock instead of stock and water. Used Sraracha for the hot sauce. For the paprika used half smoked and half Hungarian hot paprika. Had a nice bite of heat. I did not use tomato paste and the consistency was perfect; not too dry or wet. Didn't have fresh parsley so skipped that too. Used fire roasted diced tomatoes. Whether authentic or not, this was delicious and warmed me up. Just what I wanted. Can't wait for the leftovers tomorrow.

this was delicious, and I followed the recipe for the most part. I added extra shrimp, and I used brown rice. Since the brown rice takes longer to cook, I simmered it for about an hour before it was ready. It was worth the wait, and I would make this again.

This is a good recipe. I used chicken andouille sausage, thereby saving 40 calories per person. Instead of the dry seasonings listed, I used two heaping teaspoons of the cajun spice mix (minus the salt) found elsewhere on the CL website. Also added the traditional chopped green onions to the top of each serving.

I don't know if it's authentic, but it's super yummy. I added 1t Tiger Spice for the perfect kick.

Seriously, that is not jambalaya, there are no tomatoes in jambalaya and it is not supposed to be runny, it is supposed to have the same consistency as pork fried rice. I grew up in the Jambalaya Capital of the World.

We had this in May and again tonight. If you're thinking about what to make for dinner coming up soon, this is it! It was fast and really easy to make. I would eat this at least once a month. Enjoy!

This is delicious, and I was born in New Orleans. I lived here all my life and this recipe is made in the true spirit of this area. My whole family loved it.

This was incredibly good! We just used some mild sausage because that's what we had on hand. Also added some chopped celery (they call celery, onions, and peppers the Holy Trinity in NO). It would also be great with chicken instead of shrimp. Skipped the tomato paste and garlic salt and onion powder. It makes much more than four servings. This recipe is a keeper and I would be proud to serve it to company. Had it with a tossed salad. YUM!

Fast,easy and excellent!

I've made this several times now, and the whole family enjoys it. Definitely a great weeknight standby. To enhance the flavour, I've added Smoked Paprika to the blend of spices, and if I don't have any Andouille a spicy chorizo is a great replacement. This dish is very flexible and I usually throw in some frozen peas, and if there's leftover from the night before some Chicken as well. I've also tried freezing the leftovers and it freezes surprisingly well, although my husband and i found the flavours a bit muted and needed to add some additional hot sauce (Sirachi Sauce).

Wonderful recipe. Very easy to make. I highly recommend this recipe.

We really loved this recipe! My mother-in-law even requested it for Christmas Eve! I did sub out the water with white wine (we never cook with water), and I did the full 14 oz package of sausage, and 3/4 lbs of shrimp. You could probably even do a full pound of shrimp if you wanted. I also added more rice to give it a thicker consistency. It was delicious - and super quick and easy. I'll be making it again for the whole family in a few weeks!

As written a bit too hot for us, but omitting the hot sauce makes what we like.

I'm no cook, but this was fairly easy to make when you prep first. I also made the mistake of using frozen peppers (all I had at the time!) and it made it a bit too watery (but a bit extra rice helped soak it up). I'd make it again with fresh peppers next time.

We swapped chicken for the shrimp and did not add the hot sauce. It was still pretty zesty.

This was a good recipe. It was pretty easy and my family really enjoyed it. They said "it's a keeper". Based on previous reviews, I did use more shrimp and sausage, and increased the spices by using rounded teaspoons rather than leveling them off (almost doubles the amount).

Easy and tasty, with hardly any washing up. Good for a weeknight!

I've made - and enjoyed - many Cooking Light recipes, but this one was mediocre at best. It's missing that special something - needs more spices, I guess?

Good jambalaya. Made exactly as written. We did think it was a little thick and should be "soupier".

Yummy! One pot mess too! very easy. Just the right amount of spice- can kick it up a knotch if you like it hot.

I'm no Creole cuisine expert but this tasted more like Spanish rice than Jambalaya. It's not a bad recipe and it was very easy and tasty. It did get two thumbs up in my house so I may make again but it's not at the top of my list. If I decide to make it again I will add more shrimp and a little more sausage. Rationing out the meat for leftovers the next day was difficult, especially the shrimp, and there are 4 of us. (two adults 2 small children)

This is a bit bland I think it needs oregano and thyme. Otherwise, tasty enough for a weeknight recipe.

Loved this recipe! (Of course I doubled the spices, as always.) I also used chicken/gouda sausage, because that's all I had on hand, rather than the andouille. It was plenty spicy, which is a GOOD thing!

Delicious. My paprika is extra hot and not sure if that, the andouille, or the hot sauce made this so spicy, but it was definitely picante! Not too much for us, but I'd likely tone it down for company. I used half Tabasco and half Tapatio for the hot sauce. Since I made the majority of the dish earlier in the day, it had absorbed more liquid, so when reheating and cooking the shrimp I added more broth. Very good recipe.

Definitely making this again. Great combo of flavors. My husband isn't a big shrimp fan, but he still enjoyed this. Next time will try substituting the shrimp with chicken thigh meat. Delicious & easy!

Great tasting and easy to prepare. Just the right spiciness and even better for lunch the next day.

Great dish. Easy to prepare and delicious flavors. Definitely a keeper recipe.

I've never had jambalaya before so I can't really compare this to the original but I thought it was GREAT. It was really filling and flavorful. The only change we made was using veggie sausage instead of real sausage. We'll definitely be making this again!

A little thin for Jambalaya. Made as stated and while good, it also was a little bit too tomatoey for my taste. My husband loved the taste but agreed that it needed to be thicker. Overall, good basic recipe and easy to make

This was a good recipe. It wasn't too wet or too spicy (we're not super spicy people). Next time I'll plan to make a side to add more vegetables to the meal. Multiple people asked for the recipe.

I made this recipe last night. It turned out ok, but very wet. I don't know if it's the type of rice I used, I made it with Thai jasmine rice. I used home made chicken stock (500ml) and 1 can (14 ounces) of diced tomato. No water. It took less than 20 minutes to cook (more like 15) but when the water had finally boiled down the rice was over-cooked (mushy). Will try again with other type of rice or adjust the amount of water.

Great version of a classic recipe. I added a habanero and used fresh andouille and shrimp. Turned out very well.

I'm from Baton Rouge and this recipe is likely the most authentic Jambalaya recipe in the bunch. It is well written and the only changes I make are to substitute crawfish tails for the shrimp or add chicken legs or thighs that have been browned. They cook when the dish is simering. Add a little more Cayenne pepper and Cilantro for more spice.

this is truly an excellent recipe..mmmMmm good! the only changes i make is add a jalapeno for spice and using extra chicken broth in place of the water! great leftovers and easy and dun to make! my boyfriend is always bragging about this one ;0

Delicious and so easy to make! I had everything on hand in my pantry/fridge, except for the sausage. So, I picked up a package of Chicken Andouille Sausage from Trader Joes and was ready to go! I used frozen mixed peppers, because I had them on hand and I threw in about two handfuls of frozen peas. I used a half bag of frozen shrimp ... just defrosted them under running water while I put the ingredients together, and then I removed the shells while the rice was simmering. My husband and I really enjoyed this dish. In fact, my husband said "this would be a great dish for a party!"

Excellent. I used chicken instead of shrimp...The seasonings were spot on. I also cooke the rice separate since I don't like soggy rice. So very good and quick too. Keeper recipe.

Fantastic Jambalaya recipe!! Although the prep time is a little more than usual CL recipes, it's well worth the effort! I can't wait to make this the next time I've got company over that like spicy food.

This is absolutely wonderful. My family loved it & I have given the recipe to several of my friends. I purchased 1 lb. of shrimp (headless w/shells) & next time will probably add a few more, & use a bit more andouille sausage. Other than chopping the onion, bell pepper & garlic, it is a breeze to put together, & that wasn't that bad. Definitely good enough to serve to company. This is a keeper & I will be making it regularly...yum!!!

Delish, easy to prep, and plenty of heat. I substituted a tablespoon of harissa instead of the tomato paste and the hot sauce, and used fresh shrimp instead of frozen, but otherwise followed the recipe as written. paired with a chilled pinot noir and it was a hit. great for a cold autumn night.

Aweome with just the right amount of heat! I used Amy's chicken andouille sausage.

Awesome! I reduced the olive oil to 1 tsp. and the andouille to 3 ounces to make it a little more "points" friendly. Also added a packet of Splenda, as I think a little sweetness is good when you use canned tomatoes. This tasted like a special dinner to me, I will most definitely make it again.

This was really fantastic. Nice and tasty! I used sausage and shrimp, and everybody loved it.

Great variation from our everyday standbys...this was easy enough to make on a week night but good enough to serve to guests. I used a 9 oz package of chicken andouille sausage, regular (salted) chicken broth & diced tomatoes, skipped the garlic salt & onion powder. Served with a salad of baby greens & homemade french bread. Leftovers reheat nicely the next day...this recipe made enough for 2 dinners for 2 people & then some. Definitely a keeper.

Served this for a party with a salad and the green beans suggested with this dish. It was a hit! Super easy to make and can even do ahead of time and re-heat.

Definately a keeper. I have made it twice and will make it many more times, my kids love it. As long as you have three things...chicken broth, canned tomatoes, and rice, this dish is infinately customizable and can be made with whatever ingredients you have on hand. Delicious!

Absolutely delicious - nice and spicy too. There were no leftovers! My husband can't wait for me to make it again.

This was so good and so quick. I was particularly impressed because of the base. You could easily change up the sausage and shrimp with other meats and seafood. I'm a little wimpy when it comes to spicy food, and I could only find hot paprika, so I skipped the hot sauce. Otherwise, I followed the recipe exactly.

FANTASTIC!! I couldn't find andouille, so I used sausage from the store that was labeled 'cajun'. I removed it from the casing and sauteed it. It was perfect. This dish is a repeater FOR SURE!

A better recipe than the one I used previously. Consider adding green bell pepper as well as red (for color) and green onions instead of parsley (for taste). The rice quickly adheres to the bottom of the dutch oven, so be quick to add the broth. Good with cornbread.

This was really good, and I love the one-pot aspect. I used turkey sausage to make it lower calorie. The only problem I had was in the reheating: it made so much that I froze half for later. When I reheated, it turned to mush. I guess I should know better than to freeze rice.

So easy to make and taste soo good! I added a little extra hot pepper sauce because we like things spicy. Also I used 8oz sausage instead of 6 and that worked out well too. Otherwise it was perfect, I will for sure be making this again.

I've been making this recipe for years. It's a great, delicious, easy recipe to make.

This is a fairly good recipe. A little tweaking for individual tastes is all that really is needed, e.g., I add more andouille, substitute cayenne for the hot pepper sauce, and leave out the tomato paste and canned tomato in favor of fresh chopped tomato. I also leave out the garlic salt and onion powder, which is one of my pet peeves-- the recipe already calls for fresh onion and garlic, why add processed granulated dry flavorings? Natural is best!

I am a horrible cook as my husband is the stay-home dad and cook. I made this recipe tonight and it was absolutely perfect. It was so simple; if I can do it anyone can. I did not use bell peppers because I didn't have any, used regular Italian sausage instead of andouille sausage, and used frozen shrimp. I will definetly make this again.

Very delicious! Not too spicy- my whole family (including 4 kids) "yummed" it right up! Added about 1 to 1/2 cups of diced chicken when browning the sausage. Will definitely make this again. Would be good to bring to a "pot-luck" dinner. Served this with steamed green beans.