Reviewed: Sep. 24, 2009

We made this for forty people and it was a huge hit. Just be aware that some people have shell fish allergies and may need alternate meal. I did use Old Bay Seasoning and fresh from the field sweet corn. I worried about the lemons but they were fine. We may do this annually. It was superb!

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lisa's pieces

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Reviewed: Jul. 1, 2009

this is our favorite summer fire pit meal. we cook it on our fire pit in the backyard. we add in some crab legs and andoulle sausage. it's a big hit with our neighbors and friends.we put 3 onions quartered and 5 garlic cloves and course ground pepper. it's fun to sit outside and cook it with some cold brews. that's how we do it in milwaukee, wi.

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dennis

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Reviewed: Apr. 6, 2009

Dee-lish! Enough said!

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Dec. 2, 2008

I didn't have shrimp on hand. So,I added chunks of chicken breast. Still turned out perfect!

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Sarah Lee

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 18, 2008

I used vegi sausage and added aparagus. Normally my boyfriend will tell me the meal was good after he eats it, this time he told me "you will be making this again, lots."

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katsiss

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Reviewed: Jul. 10, 2008

5 stars for how easy this is to prepare. 3 for the lemon that I didn't like and the seasoning. Maybe I'm not being fair because it could be the brand of seasoning I used, but this was so hot my husband wouldn't eat anymore of it until I rinsed it and boiled it a little more in fresh water. I had fresh shrimp from the Gulf and should have made Jambalya like I had planned.

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simplecook

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Reviewed: Jun. 5, 2008

I love this recipe. I make this all the time, the only thing I do is add crab legs to it. I call it a crab boil. I am always making this for girls nite. I like to serve this with a garlic dipping butter and hot sauce.

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TENIA

Cooking Level: Expert

Home Town: Snow Hill, North Carolina, USA

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Reviewed: Apr. 30, 2008

The whole family loved it! There was NOTHING left. I didn't change a thing but will have to put in some extra corn next time for the kids.

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LOLLEYBAUER

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Reviewed: Sep. 9, 2007

This is a great fun recipe. No need to change a thing!

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Nita

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2007

This is phenomenal! Yes this is really basic but everything comes together and tastes like you spent all day slaving away. Think of it more as a Southern verison of a clambake rather than a traditional "stew". Fixed two big pots of this for 4th of July over my grill. Briefly grilled the corn before adding it to the pot. Everyone loved it though be warned it's a bit messy to eat.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Aug. 22, 2006

This was not terrible, but it wasn't great for sure. The lemon made the whole thing taste funny. I doubt I'll make this again.

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2006

Nice! I changed this recipe as follows to serve four: just under ¼ cup Old Bay (instead of the salt and crab boil); 1 lb cooked/frozen jumbo shrimp. Other changes: I cooked the corn in advance, in another pot; I cut the potatoes into quarters. Otherwise, I followed the directions exactly. I had no idea what to expect with so few ingredients – the results were amazing. I had my parents over for dinner & we all LOVED IT. In a nod to tradition, I used newspaper as a tablecloth (but we ate out of bowls and I ate with my fingers). A fun evening!

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