Reviewed: Jul. 18, 2011

This is an amazing recipe. I followed the recipe closely except for the file powder(couldn't find it). I added the red snapper in the last 30 minutes like others suggested and it came out perfect. Thanks RKOZEL.

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Reviewer:

Tiffani

Reviewed: Sep. 27, 2010

I didn't use snapper or mushroom stock. I used andouille sausage, shrimp and chicken broth. But the flavors of the jambalaya and texture of the rice were OUTSTANDING! File powder is worth finding. Excellent recipe. Thank you for sharing.

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Reviewer:

anothersunrise

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Dec. 24, 2009

perfect

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Reviewer:

COOKKAT

Reviewed: Nov. 8, 2009

The dish turned out perfect. I added a little more spice then suggested because i like it spicy and it was great.

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Reviewer:

wonjer

Reviewed: Sep. 7, 2009

Excellent dish! Takes some time, but is well worth it. Super filling, delicious and soul warming. TIP: pre-soak the brown rice overnight, and then drain before adding. This makes it much quicker to cook, and easier to manage the amount of liquid in the dish.

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Reviewer:

CookToEatToRun

Reviewed: Feb. 9, 2009

With a few tweaks this turned out great, but I can't see how it would take an hour to cook the chunks of fish. I added mine (I used cod plus a few shrimp) about 20 mins towards the end of the cook time, and that was perfect. Other changes I made were to omit the file powder and ground cloves (didn't have any) and I used chicken broth instead of mushroom. Finally, I made the rice in the rice cooker then just poured the jambalaya over the top. Very tasty. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jan. 11, 2009

My husband and I can't claim any louisiana roots, but we love to make cajun food, especially Jambalaya. This one is a great "base" to which you can add all sorts of things. We used jumbo shrimp and finely chopped sausage, with great results. The best thing about this base: the spices. I didn't add the file powder because I couldn't find it my grocery store, and we didn't miss it. The allspice is a really nice twist that works really well!

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Reviewer:

Burgundy

Reviewed: Oct. 14, 2008

I substituted half a pound of sausage and half a pound of shrimp for the fish, kept everything the same, it was GREAT.

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Reviewer:

Liz

Reviewed: Sep. 14, 2008

Made this last night after searching the site for a red snapper recipe. Using a half recipe with one andouille sausage added with the vegetables, I followed suggestions to add the fish chunks late in the cooking and also included about 8 large thawed shrimp cut into thirds. Had Jambalaya made by a friend years ago, but this was a first try by me -- and a keeper! Having the leftovers tonight, so it's really good. Thanks!

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Reviewer:

Sylvia S.

Cooking Level: Expert

Reviewed: Jun. 1, 2008

I made this recipe with high expectations because of it's five star rating. I was making a surprise birthday dinner for my boyfriend and was really excited to try this (because he makes an excellent jambalaya himself). I followed the recipe to the tee and by the time the hour simmer had passed, there were no fish bites left. It had all dissolved into a pasty mess. Thank goodness I had bought sausage or it would have just been a rice dish. I was very sad :( and embarrassed to serve it.

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