Reviewed: Jun. 28, 2010

THIS WAS A VERY GOOD BASE FOR JAMBALAYA SALAD. MADE LOTS OF CHANGES. BUT OVER ALL IT WAS VERY GOOD JUST NOT GREAT.

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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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B. Foster

Home Town: Indianapolis, Indiana, USA

Living In: Boston, Massachusetts, USA

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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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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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7 users found this review helpful

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Gourmet Girl

Cooking Level: Expert

Home Town: Menifee, California, USA

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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8 users found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 26, 2006

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

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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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KELVICIOUS

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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JAIMECRANE

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

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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20 users found this review helpful