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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 5, 2007
This recipe is great as is(except for canned shrimp) but with a few changes it's fantastic. I use 1 family size or 2 reg. size Zatarain's Jambalaya Mix prepared with out adding the shrimp or ham. I use 1/2-1 lb of fresh or frozen shrimp, green onions,and Cajun spice in place of salt. Dependimg on who I am serving I also add cayenne to the dressing. Sometime I add some sliced pickled okra for an authentic Jambalaya.
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Reviewer:

B. Foster
Home Town: Indianapolis, Indiana, USA
Living In: Boston, Massachusetts, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 23, 2007
I really liked this recipe, it was delicious even though I omitted the bacon and used Cajun seasoning instead of salt. I also added a few large 'langostino' shrimp, to add more seafood flavour. Thanks for this, I will be making it again during the summer.
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Reviewer:

Gabyota
Cooking Level: Intermediate
Living In: Barcelona, Cataluna, Spain
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 20, 2007
This salad is awesome! As others suggested, I used fresh shrimp, kielbasa, and substituted 1/2 t. Zatarans Cajun Seasoning for the salt. I also used red pepper instead of green, and added green onion and chopped baby carrot for color. We'll be having this a lot more!
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4 users found this review helpful

Reviewer:

Gourmet Girl
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 9, 2007
No canned shrimp used in my dinner! I used fresh small shrimp and went with all the suggestions and used kielbasa instead of ham. You must add some creole spice to make it a true "jambalaya." Fabulous the next day, as everyone else mentioned! It's so helpful to have all the reviewers' suggestions, isn't it?
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4 users found this review helpful

Reviewer:

KOALAGIRL
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 26, 2006
Delicious! Better the next day but it is good any day. Thanks.
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Reviewer:

Rhonda Brock Fuller
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Cooking Level: Expert
Living In: Empire, Alabama, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 23, 2006
I really enjoyed this recipe. I agree with others, that it definitely is better the next day. I had to modify my recipe since I do not eat pork..i saw that someone used kielbasa instead of ham, so i used tureky kielbalsa and turkey bacon. I aslo used the frozen instead of canned shrimp and Zataran's Creole Seasoning instead of rice as others have done. I also used brown rice. It was still excellent! A keeper.
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Reviewer:

KELVICIOUS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 28, 2006
I used Zatarain's "Dirty Rice" which gives this recipe a ton of flavor. I also grilled jumbo shrimp with Old Bay and topped the salad with them. I ommitted the dressing all together. No need the dirty rice with a ton of Old Bay gave this a real "Jambalaya" flavor.
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Reviewer:

JAIMECRANE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 23, 2006
For our oldest daughters 13th birthday party we had a Luao theme. I was having difficulty finding recipes that could be made indoors and saw this and decided to try it and am glad that I did. Everyone really enjoyed it and it still tastes great after a few days in the refrigerator.
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SSTACI
Cooking Level: Expert
Living In: Aurora, Ohio, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 11, 2005
I really liked this salad. My hubby wants more meat next time. I did use frozen shrimp as others recommended. I used more spices than in the recipe such as red pepper,Old Bay seasoning, and more minced garlic. I like the flavor of this salad at room temp. better than cold. Next time I make it I am going to add more cooked bacon right before serving. I don't like soggy bacon.
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11 users found this review helpful

Reviewer:

ANNIEFRAN
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 17, 2005
I didn't change a thing to this recipe. I did add a little more pepper than asked but that was it. I always have to make this doubled, it goes so fast.
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7 users found this review helpful

Reviewer:

LORI93
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Cooking Level: Expert
Living In: Toronto, Ontario, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 7, 2004
I used a half-pound of small shrimp and chorizo sausage...my husband loved this, and the rest of us thought it was good. I'm new to rice salads, but this was a good one to start with.
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7 users found this review helpful

Reviewer:

JDAVIS3662
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 21, 2004
I just returned from a family reunion, and wanted to say thank you for this recipe. It received more rave reviews and recipe requests than any other dish there. I did take the advice of several earlier postings, and substituted frozen shrimp and cajun seasoning rather than the canned shrimp and regular salt. I also made one other substitution - I used pasta rather than rice. I realize that this is a rather large change, but the 8 ounces of penne pasta made for a wonderful pasta salad. I can assure you that I will be making this again in the future. Thanks again.
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13 users found this review helpful

Reviewer:

ANGELYNE
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Cooking Level: Expert
Living In: Mattoon, Illinois, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 20, 2004
This was a really nice change from the normal type of salads! I added a little more spices to the dressing. It was a BIG hit!!
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6 users found this review helpful

Reviewer:

JAMSAMWICH
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 25, 2004
"You can make that for me every night" was my husband's comment to this meal. I did make some changes to the recipe, as I couldn't bring myself to make *cold* Jambalaya, but the base recipe seemed healthier than other Jambalayas. I also wanted to add more spice to it, so here's what I did. 1. Cook rice to taste (we used instant brown rice). 2. Chop up ham, bell pepper, celery, and tomatoes, and put them in a saucepan over medium heat. Add the bacon, shrimp, 1 1/2 teaspoons chili powder, 1/4 teaspoon hot pepper sauce and 1/4 teaspoon ground cayenne pepper. Stir well. Simmer for 3-5 minutes. 3. Add cooked rice to saucepan and stir everything together. Cover and simmer for a few more minutes. Very tasty! Thanks for the recipe!!!
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9 users found this review helpful

Reviewer:

STRATTONSAN
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 15, 2003
A little disappointed after reading the reviews. I expected a bit more "Creole" taste. It basically tasted like rice, shrimp, and italian dressing. Overall not a bad recipe, but I might add some New Orleans flavoring next time to spice it up.
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9 users found this review helpful

Reviewer:

NIKATNITE8
Cooking Level: Expert
Home Town: Corning, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 4, 2003
When I first read this recipe I thought it sounded terrible. I made it for a family cookout and they all thought the idea of rice being cold was terrible. I convinced them to try it, and they LOVED IT. My husband asks me to make it all the time. I put a little extra chopped tomato in mine.