Made this last night 072809, it is very good. Furthermore, I did use several of the suggestions by the other reviewers. I used the amount of meat exactly as the recipe suggests but I thought it could have had a little more shrimp; like ¾ lb instead of ½ lb. As far as the spices I doubled all of them as suggested by another reviewer, and I added 2 TBS of crushed peppers along with 1/8 teaspoon of Chinese Five Spice (Definitely Optional). Additionally, I added (1) 14oz can of chicken broth and a splash of White Wine along with 1 TBS of tomato flavored chicken bouillon; all optional except the (1) 14 oz can of chicken broth. I agree with the other reviewers it would be too much tomato and not enough broth without the extra can of chicken broth. I made boxed New Orleans style rice from the store which had dried veggies and seasoning in the mix; I used two boxes of the mix and added one 10oz can of Rotel Tomatoes for each box. The box directions call for meat and other items to be added but of course I already had that in the Jambalaya. I served the Jambalaya and Rice separate but later mixed them together for storage of leftovers, it makes a lot. Next time I will just mix them together at the start. This is a good recipe and can be tweaked to what you like, I like very spicy Jambalaya, but if I were to make a single recommendation to this recipe it would be make it like the recipe but add one 14oz can of chicken broth.

Reviewed On: Jul. 29, 2009

I thought this recipe was too sweet for potatoes salad, although my family did keep coming back over the next couple of days and snacking on it until it was gone. I usually serve potatoes salad when we are having a BBQ and the other food is rich and sweet, so therefore the potatoes salad needs to be not so sweet. In my family someone always brings the bean salad to a gathering, this is a recipe famous to my family and consist of red beans, celery, celery salt, onion, sweet pickle relish or sweet jerkins cut up, and boiled egg just to name a few ingredients. All tied together with mayo, a little sugar, and either vinegar or some of the juice from the sweet pickle’s. My point is, I think the egg mixture from the potatoes recipe would work well with the bean salad recipe. The next time I make bean salad I am going to use this mixture and try it out on the family.

Reviewed On: Jul. 22, 2009

I just saw this recipe but have made it many times. It's a great recipe but this person left out one of the most important parts; Eat them with a homemade style jam, it offsets the heat and gives it a good finishing touch. I suggest raspberry or peach.

Reviewed On: Jul. 10, 2009