Reviewed: Apr. 3, 2008

This was very good. I made changes based on what I had on hand - didn't have green bell pepper or green onions so I left them out, used Zatarain's creole seasoning in place of file powder, didn't have fish, used kielbasa, used chx broth instead of mushroom broth, white rice instead of brown, and used a combination of fresh and canned tomatoes. Served it with cornbread and a salad. The amount of rice was more than I expected, but great nonetheless and I will definitely make this again.

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Reviewer:

Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

Reviewed: Feb. 27, 2008

This was a hit with my family, I used the snapper as called for and it was great. I didn't have the file spice and instead of mushroom stock used chicken stock that I had on hand, also didn't have brown rice so used Uncle Ben's long grain rice (just needs less time to cook than brown) Even with the changes this was delicious.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Jan. 6, 2008

Sorry Captain, but us Texans like it H-O-T! Lol! Although not hot enough for a Gulfcoast gal, it was delicious. I used blue crab and shrimp instead of snapper and yummmmmmy! I will most definitely make it again-it was very easy and fast to prepare. Thanks for sharing!

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Reviewer:

leaguecitymom

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: League City, Texas, USA

Reviewed: Dec. 15, 2007

Even though I was the only one in my house who could handle the heat of this, I'm still going to give it five stars. The heat can be controlled next time I make it if I wish to do so. This was so good. I couldn't believe how easy it was to make and how great the results were. I've never made any kind of cajun food before, so I thought it would be a challenge. It wasn't at all. The taste was restaurant quality. I will definitely make this over and over again! YUMMY!

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Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

Reviewed: Oct. 14, 2007

This recipe was very easy to make. It is pretty spicy, but I enjoy it that way. The snapper was great. I added about a pound of shrimp and some fresh s to the recipe, and it worked great. It was so good it made me want to slap my mama. Since she lives out of town, I slapped my mother in law instead.

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Reviewer:

Jake

Reviewed: Jun. 11, 2007

Great recipe. Thanx! I (like some others) did not know what file powder was so I left it out. Also, I felt the the measurement for pepper and cayenne was too much for my taste so I more than halved what the recipe called for. And I used fish broth instead of mushroom. I, like another reviewer recommended, added the fish only at the end. I used fresh trout instead of snapper. The taste was out of this world! However, I would not recommend using fresh trout only b/c it is too difficult of a fish to fillet.

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Reviewer:

Natalie Ercolini

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

Reviewed: Apr. 30, 2007

I am just learning how to cook and also improvise. After promising my fiancé Jambalaya I printed this recipe and went to the store. Too bad it was Sunday and they had closed the fresh fish section. I used the same base minus the file seasoning which I could not find. I added shrimp, imitation crab, flounder and sausage. I also realized that there was a lot more liquid than rice so added the entire bag. It came out delicious and my fiancé went back for seconds and even brought some to work—so either way the base seasoning of this recipe is fantastic with or without the Red Snapper.

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Reviewer:

Samantha

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Coral Springs, Florida, USA

Reviewed: Mar. 21, 2007

Since I dont know what the heck file powder is I didnt use it but I guess it didnt really need it because it was very tasty. I also used canned tomatoes and chicken broth. It was great, The only other change I made was to place the snapper filets on the top at the end to sort of poach it since I was afraid it would over cook.

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Reviewer:

staci mc

Cooking Level: Expert

Living In: Powell River, British Columbia, Canada

Reviewed: Mar. 14, 2007

My husband can't get enough! We love this recipe and eat it at least monthly--usually with sausage instead of the snapper.

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Reviewer:

tholmes

Reviewed: Mar. 14, 2005

My husband claims this is the best jambalaya I've ever made (and I've made a few). We love seafood, so I added shrimp and calamari. Have tried it with red snapper and tilapia, good with either, but snapper was better. Also put in a little turkey polska kielbasa.

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12 users found this review helpful