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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LAMBROSK


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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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Tracy

	Cooking Level: Expert Living In: Eureka, Illinois, USA
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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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Sherri

	Cooking Level: Intermediate
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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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leaguecitymom

	Cooking Level: Intermediate Home Town: Grafton, Ohio, USA Living In: League City, Texas, USA
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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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Natalie

	Cooking Level: Intermediate Home Town: Lee's Summit, Missouri, USA Living In: Overland Park, Kansas, USA
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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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Jake


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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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Natalie Ercolini

	Cooking Level: Expert Home Town: Redwood City, California, USA Living In: San Carlos, California, USA
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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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Samantha

	Cooking Level: Beginning Home Town: Staten Island, New York, USA Living In: Coral Springs, Florida, USA
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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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staci mc

	Cooking Level: Expert Living In: Powell River, British Columbia, Canada
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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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tholmes


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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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NIRTAK99

	Cooking Level: Expert Home Town: Corvallis, Oregon, USA
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Reviewed: Sep. 5, 2004

I did not have all the ingredients handy, so I had to improvise. I used plain ground beef, omitted the green onions, allspice, used one HUGE tomato, white rice, Tony Chacherie's spice blend, and dehydrated onions. It was wonderful!! At first I thought I burned the roux mixture, but it was perfect. Hubby loved this recipe and went back for thirds!! It was even better the next day (well, what was left). In order to keep the spice down for Hubby (heartburn) I put a packet of Taco Bell's FIRE sauce in my bowl (no disrespect to the recipe). Very tasty!! This one's going into rotation. :)

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Melissa

	Cooking Level: Intermediate
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Reviewed: Jul. 23, 2003

this recipe was good but has a funny after taste!!

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ANCEE


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Reviewed: Jan. 9, 2003

I added 1 cup water to the butter/flour mixture after it had formed the paste. I didn't add salt. At the end I also added about 10-15 pre cooked/peeled shrimp. The snapper was a great idea! It really holds up in this dish! A definate keeper. Thanks!

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FERRYDUST


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Reviewed: Nov. 22, 2002

This dish is fantastic! The flavors are warm and spicy, especially yummy when you add Tabasco sauce. Whenever I eat it, I feel like I am visiting a Cajun restaurant down South. My mind wanders to thoughts of verandas, mint juleps, and alligator filled swamps. I usually eat 2 or 3 bowls in one sitting.

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MOTTS


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