Reviewed: Mar. 31, 2012

it was great ... i added a half cup of soya to put a little salt in it made it delicious

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Reviewed: Mar. 19, 2011

This was a very easy recipe. It was good not enought kick or spices for my families taste. I will kick it up a notch next time and I am sure it will be a family favorite. i made it to the exact directions. I did think it needed more rice but the next day reheating it, it was better and I felt the rice was fine. I might make it the night before we are going to eat it next time and reheat it and put the shrimp in then. I bet it will be awesome.

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tiara

Cooking Level: Expert

Reviewed: Feb. 27, 2011

Delish! I added a few tablespoons of worchesire sauce and it was wonderful!

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kelly

Reviewed: Jul. 7, 2010

First off, when you peel your shrimp save the shells and boil them in about 5 to 8 cups of water. Bring to Boil and simmer for about 5 minutes then run through a strainer, reserving the water. Use this water in the soup and you won't believe the difference. I have been making a similar version to this soup for about 20 years. However, this one takes the cake! Other than the boiled shrimp shells I also left out the chicken and Ham. I doubled the shrimp to 2lbs and also added about 1.5lbs of white fish filets that I'd cut into bite sized pieces. Doesn't matter what kind of fish you use (just has to be white). I bought whatever was on sale at the fish market. Perfection in a bowl! I also made the jalepeno cornbread recipe that I found on this side. Crumble that into your bowl and it's amazing. WONDERFUL recipe! This is a must try for everyone. I guarantee it will make it into your personal recipe book as it has mine.

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McDee

Reviewed: Jan. 15, 2008

I made this recipe on Sunday afternoon. My family loved it. I caught my husband sneaking a tupperware container to his buddies at the pub to watch the football game. Now I have to have a Superbowl party with this as the main course!

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johnsmom

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Cooking Level: Expert

Home Town: Belfast, County Antrim, Northern Ireland, U.K.

Living In: Gilbertsville, Pennsylvania, USA

Reviewed: Jan. 13, 2008

Left out the chicken; used 1 link ea. kielbasa & smoked sausage along with the ham; 3 c chicken broth; cajun stewed tom's instead of whole; 1 red/1 grn bell; rice on the side. Excellent flavor. Will def make again.

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1PICKLELOVER

Reviewed: Jan. 10, 2008

I subbed 2 cups of chicken broth for the water and bouillon and used petite cut tomatoes instead. I also did not use the ham, but used more chicken and sausage. Everything came together perfectly. Not to the fault of this recipe, next time I might not use smoked sausage, but plain instead. I did not like the taste of what might be liquid smoke.

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

Reviewed: Oct. 11, 2007

This jambalaya was FABULOUS!!!! Just the right amount of spice (if you like spice), just the right amount of everything. Try it you will LOVE it.

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einygav15

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Novato, California, USA

Reviewed: Feb. 28, 2007

I made this for Mardi Gras. My husband (who claimed before dinner that he wasn't hungry) had three servings because it was just so good!

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icantcook

Cooking Level: Intermediate

Living In: Valley Forge, Pennsylvania, USA

Reviewed: May 24, 2006

I scaled in half, used chorizo sausage, used chicken stock instead of water, added saffron shreds., left out the ham, used frozen cooked shrimp, added a little bit of minced habanaro instead of the hot sauce and jalapeno. Very good.

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