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.

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.

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!

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?

Delicious! Better the next day but it is good any day. Thanks.

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.

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.

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.

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.

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.

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.

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.

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!!

"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!!!

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.

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.