Reviewed: May 14, 2003

This was a hit for Mother's Day. It was a nice change from the typical mayonnaise salads. I will definitely make this again.

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Reviewer:

HEWITTROAD

Cooking Level: Intermediate

Home Town: Somerville, New Jersey, USA

Living In: Stockton, New Jersey, USA

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Reviewed: Mar. 27, 2003

I served this at a women's luncheon. They loved it! Thanks Louis. I used small fresh shrimp. I also added 1/4 tsp of cayenne. Made it a day ahead. The flavors blended nicely.

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Sunny

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Reviewed: Mar. 1, 2003

This was great! The flavor greatly improves with age - salad was made the night before serving it. I don't really care for canned shrimp so substituted frozen/thawed salad shrimp and to save some time used already cooked and crumbled bacon. I doubled the recipe for a potluck at work and only had a couple of spoonfuls left. I will most definitely make this again.

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JK20165

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Jan. 26, 2003

"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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STRATTONSAN

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Reviewed: Jan. 25, 2003

Outstanding salad, Louis! Why didn't I think of it? We love jambalaya and serve it often to our guests. I never knew it could be so tasty as a salad.I used Kielbasa rather than ham, omitted the salt and used zesty Italian dressing. Yummy!

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MAGGIE MCGUIRE

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Reviewed: Jul. 15, 2002

We are from the south and my husbands family is from the low country. This salad was unique but everyone loved it even my picky 13 year old. Will be putting this in my book for future use.

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13 users found this review helpful

Reviewer:

APRILRY

Cooking Level: Expert

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Reviewed: May 18, 2002

I made this for a workplace potluck and two people requested the recipe. Good dish, however, after chopping up everything it was not quick. Suggest robust italian dressing. Will probably make again.

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TKFraz

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Reviewed: May 13, 2002

I wasn't happy at all with this salad. Too salty.

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VANDI

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 26, 2002

In the time it took the bacon and rice to cook I had all of the veggies chopped and the dressing put together. And most of the ingredients are things most of us keep on had so it added less than $5 (for the shrimp) to my grocery bill. And best of all it was a big hit at out Mardi Gras pot luck. Thanks for sharing. I will make this one again and again.

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Reviewer:

michelleballenger

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 30, 2001

I'll have to admit I didn't think this would be very good. Jambalya cold? I made this for our Memorial Day cook out and it was a big it. In fact it was the first thing to go. Everyone loved it. It is so quick and easy to make.

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AMY MICHELLE

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Reviewed: Feb. 27, 2001

This tastes GREAT!

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HLFETCHO

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Reviewed: Dec. 22, 2000

Very good... only negative comment came from guests expecting a hot dish instead of a cold salad... communication error not a recipe one.

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CANVAS

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Reviewed: Oct. 24, 2000

This was really good and nice and spicy, but be warned! If you go the store and buy everything you need for this recipe, you'll spend like forty dollars! Also, it was pretty exhausting chopping everything. This recipe would be a good group project.

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Reviewer:

FLYNNE

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Reviewed: Jul. 17, 2000

Excellent recipe. My family really liked; the dish went fast. We will be having this again.

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Reviewer:

BOULWARE1

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Reviewed: Jun. 2, 2000

This recipe is fantastic. I served it with fresh bread and wine, my husband went crazy over it. We can't wait to have it again. It's a definite keeper.

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