Made it for my wife on Mother's Day morning. Delicious! I used Sweet and Low instead of the sugar and added some vanilla extract.
Great recipe! Delicious! So much better than the canned stuff. I learned how to make poached eggs just for this dish. First time I ever ate poached eggs. The combination was perfect.
I followed the directions exactly and it came out fantastic! 2 oz. ramekins worked perfectly. I received many compliments from my guests. On the reviews that stated it turned out gritty, I was wondering if they used regular coffee instead of instant coffee as directed. This desert was a perfect finish to a nice meal.
Excellent as written. Fresh shrimp tastes even better. If you want more shrimp stock, you can take the tail shells from the frozen shrimp, or all the shells and heads from the fresh shrimp and depending on the amount of shells you have, gently boil them in a cup or half cup of water until the shells begin to turn orange in color. Then strain the water from the shells.
Very good. Suggestion...Remove the shell from the shrimp tail before adding it to the mixture so you don't have to peel it off when eating the dish.
Very good recipe but needed a little more flavor for my taste. Next time I will add some Louisiana hot sauce (not Tabasco) or some drops of Zatarain's concentrated liquid crab boil
I haven't made this particular recipe, but being born, raised and still living in south Louisiana, this has all the ingredients of a good jambalaya but it isn't what we Louisianans would call "jambalaya". This would be more of a gumbo with a thin sauce instead of the thicker roux sauce used to make gumbo. This recipe would be a Jambalaya if were to be cooked with all the ingredients listed including the addition of uncooked rice to the mixture (2 cups of liquid to each 1 cup of uncooked rice) and then steaming out the liquid. As previously mentioned, all ingredients listed in this recipe are the ingredients of a good jambalaya, but the way it is being cooked and served over rice would be considered, in south Louisiana, a gumbo. With all that being said, I would still eat it and believe that I would enjoy it also.
I followed the recipe as written. Crunchy outside, soft inside!
Very good recipe. Economical meal. Fast and simple to prepare. The sauce/gravy has a tangy sweet taste as opposed to a roux-based brown “stew” gravy taste. Good comfort food dish.
