Karry Hosford
8 servings (serving size: 1 cup)

"This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him." -CL Reader

How to Make It

Combine the first 12 ingredients in a Dutch oven; bring to a boil. Stir in rice; cover, reduce heat, and simmer 45 minutes or until rice is tender. Add shrimp; cook 3 minutes or until shrimp are done.

Ratings & Reviews

ahbiblybleereg's Review

March 05, 2013

MainelyPersian's Review

February 07, 2012
This was a great recipe! I cooked my onions and garlic first and added the other ingredients after and it came out wonderful. I also used smoked paprika. My boyfriend (who is sick) came home and was afraid he wouldn't be able to taste it...he tasted alright and he loved it! Definitely will use this recipe again, and again. MP

BetsyHawk's Review

March 19, 2009
denveramberw- I used to have the same problem with the brown rice, until I realized that it's the altitude in Colorado that is thwarting your efforts at cooking that rice. You actually need to almost DOUBLE the cooking time here at a mile high. I cook rice longer & slower than any recipe suggests. Hope this helps.

abceri's Review

March 17, 2009
This is wonderful, you'll never miss all the butter (and fat!) from traditional jambalaya recipes. My only complaint isn't really a complaint--you cannot stop eating this after a 1 cup serving so this would never feed 8 people in my house! But even if you double the serving size it's still far less calories than traditional jambalaya.

user's Review

February 11, 2009
I looove this recipe. A proven winner time after time. Instead of cutting up tomatoes, I used a 28oz. can of diced and I also doubled the cayenne since I like it more spicy. No other changes. It was perfectly done for me in 45 minutes. Makes fantastic leftovers, too.