Shrimp, Sausage, and Fish Jambalaya Recipe

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Most Helpful Positive Review

Feb 20, 2012

Very Good... This was very simple and so tastey. I made it just as the recipe states, except I used long grain rice. NOTE: Be careful after adding the rice and waiting 30-45 minutes, mine started to stick to the bottom. A Dutch-oven might be a better method of cooking if you don't have a very thick bottom pot. I added some heat to it just before eating and it was even better (My own preference) my wife and daughter don't like the hot spices!

—pthor

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Most Helpful Critical Review

Apr 24, 2013

Just a few suggestions to improve the dish a little: You shouldn't need to add a fat to saute the sausage as it already has enough. I prefer a pure pork smoked sausage for this dish, but recognize that if you are not in south Louisiana, it may be difficult to obtain. Try an independent meat market and you may get lucky. I highly recommend stirring the raw rice in before adding your liquid--stir until every grain is coated with the oil from cooking the meats and seasonings; this will make the rice less sticky in the finished product. It is at this stage I would add in any seafood so that those flavors can mingle before the rice gets completely cooked. (After cooking rice for 25-30 minutes, there's no way you will get anything to "boil" again as stated in step 8.) Next, even "red" or Creole jambalaya is not usually this red; I have never heard of using tomato paste in place of tomatoes in jambalaya.

—Joaybear

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28 Ratings

Feb 18, 2012

—missee58

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Mar 01, 2012

Great recipe. Do the prepping work ahead of time and the recipe will come together easily. I made it exactly as the recipe calls for. Enjoy!

—Michelle

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May 09, 2012

I wanted to make this as written because it didn't have many reviews, but looked like a good recipe. It was very good! I did use brown rice, so I had to add another 1/2 cup of broth. I chose to wait and put the sausage back in with the shrimp, and I kept it covered the entire time, just because the rice I have takes longer to cook. I also added another 1/2 teaspoon of cajun seasoning because I like the heat, but other than that I followed the recipe. I really liked that it almost had a creaminess to it, and I served it with buttermilk cornbread muffins from this site. Don't let the list of ingredients fool you - this was super easy and didn't take as long as it states. I will definitely make this again, Thanks Baron!

—SugarDuJour

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Apr 20, 2013

For aisrael: The recipe calls for uncooked rice. You want the rice to soak up all that flavor as it cooks. Thanks everyone for all the nice reviews

—Baron

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May 22, 2012

This is a fantastic jambalaya recipe. I used seafood broth instead of chicken broth. Ironically, the fresh Atlantic Cod, although "optional", was my favorite part - it was chewy and flaky and chunky and absorbed the flavor. The order in which this is prepared is perfect. A dash of red pepper flakes certainly doesn'y hurt, and if you prefer cilantro over parsley that's good too! Thanks.

—rkremer

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Feb 22, 2013

My family has made this twice, and both times it has been fabulously tasty. We made it once with kielbasa instead of andouille, and it was just as good, with a slightly milder but yummy flavor that my small sons appreciated. Thanks for the recipe! (Oh, and try with seafood broth instead of chicken broth! Enhances the seafood flavor.)

—QUENBY

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Nutrition

Calories
622 kcal
31%

Carbohydrates
66.8 g
22%

Cholesterol
157 mg
52%

Fat
23 g
35%

Fiber
3.8 g
15%

Protein
34.5 g
69%

Sodium
1945 mg
78%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp, Sausage, and Fish Jambalaya

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 622
Calories from Fat: 207

% Daily Value *
Total Fat 23g 35 %
Saturated Fat 10.1g 50 %
Cholesterol 157mg 52 %
Sodium 1945mg 78 %
** Potassium 968mg 27 %
Total Carbohydrates 66.8g 22 %
Dietary Fiber 3.8g 15 %
Protein 34.5g 69 %
** Sugars 8g
** Vitamin A 37 %
** Vitamin C 68 %
** Calcium 13 %
** Iron 70 %
** Thiamin 57 %
** Niacin 103 %
** Vitamin B6 41 %
** Magnesium 27 %
** Folate 76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.