Shrimp-and-Sausage Jambalaya

I was looking for another way to cook shrimp I already had in the house when I stumbled across this recipe and I'm so glad I did.  Everything I needed was in the house making it even better.  I used some smoked Polska Kielbasa instead of Andouille because that's what I had on hand, half a red pepper in addition to the green pepper since it was on the smaller side, 3 bay leaves and an extra garlic clove - extra garlic is almost always a good idea.  Everything else was according to the recipe.  I used Cajun's Choice Creole Seasoning which has just enough heat without being overpowering.  Dinner got raves and the leftovers were just as good for lunch two days later.  This one is going into my regular rotation!

I found this recipe to be outstanding ! I used Alligator sausage, only 1/2lb. of Jumbo shrimp, but also threw in 1lb. of cooked crawfish tails and a little crushed red pepper. Everything else was per recipe. I will definitely make this again.

What is the calorie count for this recipe?

This was excellent. I had some shrimp defrosted for dinner and didn't know what to make and I came across this recipe. Had some linguica sausage that I didn't know what to do with either so this was perfect. My family loved it! Only thing I did different was not adding thyme, added some extra creole sesoning and extra broth. Also, my suggestion would be to use medium grain rice because long grain took longer to cook (why I had to add more broth). Definitely a keeper and certainly easy enough to make weeknight.

Pretty good, but not as special as I was hoping. Make sure to be careful which kind of long grain rice you use -- if you try to use a heartier, healthier brown rice like I did, it's NOT going to finish cooking in the same amount of time as the rest of the ingredients. Everyone at my dinner party where I served this added more salt and more spice (creole seasoning and/or cayenne) at the dinner table because it needed an extra boost.

This recipe was great. Not too spicy, I would definitely make it again. I only had regular mild italian sausage on hand, it worked great also!

Just made this for Fat Tuesday and Wow! I used two kielbasa sausages because that's what I had on hand. I cooked them with some garlic powder and red pepper flakes to kick it up a bit since the sausage didn't have any heat to it. Also added about five chopped jalapenos (left the seeds in a couple) and used a cup more broth. If you like it a little soupy then I'd add two more cups of broth than what calls for. Leave out the pepper flakes and jalapenos if you can't handle some heat. Everything else was per the recipe. Have some friends around since this make a big pot. I'll be eating this for days.

This is excellent. Not too spicy, not to bland. I used Zatarain's creole seasoning and had to add an additional cup of chicken broth because I think I initially boiled the mixture too hard. Just used plain old smoked sausage and it was still good. Will make again.

This was excellent, and even better as leftovers. I had some leftover roasted chicken and added about 1 cup of cubed white meat to the mix and the flavors blended wonderfully.