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This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.

Source: Everyday Food, October 2003
Total Time Prep Servings

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163
  • ALR7042777DW
    29 JAN, 2017
    I followed the recipe precisely. I'm not sure why, but as it simmered and I tasted, it was absolutely flavorless. If I had not added granulated garlic and onion with a bit of Creole seasoning (and even more salt) just before I added the shrimp, it would have inedible. The end result tasted good.
    Reply
  • MS10731403
    20 NOV, 2014
    Holy moly this was delicious! Everyone loved it. I added a little more sausage,shrimp, and a touch more paprika. Also used fire roasted tomatoes to give it even more zing. I used chicken stock instead of water and cooked the rice for 20 mins instead of 15 because it was still liquidy but the extra 5 mins made it perfect. This will def be my go to recipe for now on!
    Reply
  • ace531
    18 MAY, 2014
    Have to agree that this was a little on the soggy side with 3 cups of water, however simmering for an additional 3-4 minutes with the lid off before putting in the shrimp cured that. The rest of the water was either absorbed by the rice or evaporated. This was a delicious meal and we have leftover to have again. Hope that tastes as great.
    Reply
  • kummer
    25 FEB, 2014
    This is a "go to" recipe for me and it turns out great every time! I double it or halve it and it still turns out. Love it!
    Reply
  • kwentzel06
    9 MAR, 2012
    As soon as I added the 3 cups of water I thought "that's way too much water". Should have read the other reviews first! However, I quickly added another 1/2 cup of rice and it turned out great!! If I make this again, I would also add more seasoning.
    Reply
  • crystal2010
    19 JAN, 2012
    Putting 3 cups of water in 1 cup of rice is definitely going to make the dish soggy, especially with the fluid from the tomatoes. I always put no more than 2 cups in and it turns out great every time.
    Reply
  • MS10593083
    12 NOV, 2011
    Very nice, good flavour, hint of heat, beautiful colour. I used chicken stock instead of water to cook the rice., and perhaps used a wee bit more paprika. Next time would like to try smoked paprika. Couldn't find Andouille so used chorizo. Highly recommend, it was a hit
    Reply
  • Saycheese00
    18 OCT, 2011
    Mine turns out soggy and I left it on longer so the water can be absorb but it got worst. :(
    Reply
  • Blessed1
    31 JAN, 2008
    This is a really easy dish to prepare. I usually make a more traditional version of Jambalaya (using homemade chicken stock), but it is very time consuming. A quick alternative to make for a crowd - they'll love it! (but please use Andouille sausage - it just isn't Jambalaya without it!)
    Reply
  • lilybaby1926
    22 NOV, 2007
    My favorite at the moment- I used to bake this or a similar one when my children were young.
    Reply

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