Was down on south LA again, picked up 10# shrimp. Made a bucket of jambalaya while it was raining this weekend. Duck, chicken thighs, shrimp and venison andouille.

I don't like adding rice to mine, so served it over cauliflower rice.

Man, that looks amazing.

I don't add rice to my jambalaya, which I guess means it isn't traditional jambalaya. I make a big pot of cauliflower rice and everyone adds what they want.

Looks nice. I love making Jambalaya.

I've done it both ways. Mixed rice in and also served it over rice.

Mixing rice in is the best, because the rice soaks up all the flavors.

Dang that looks incredible, but that would not be jambalaya. Jambalaya is a rice dish with other stuff in it.

Looks good.

Besides the rice, what's missing? He has the meat, and looks like holy trinity is in there, some add Okra, carrots but i usually don't, i also hardly use Maters, Creoles like using maters in every darn thing, I like the Cajun way better.....

It would still be too soupy. True jambalaya is more like a paella than a gumbo over the rice.

Very thick, like stand up a spoon thick.

Jambalaya is a rice dish with meats and spices in it. The OP has made a shrimp Creole, which is served over rice, or cauliflower in this case.

I don’t care what you want to call it, just fix me a bowl!

Looks good. I would call it more of a sauce piquant without the rice in it.

Yeah, no roux, so this isn't sauce piquant. It's jambalaya with external rice.

Shrimp creole would be a play on words, but the biggest ingredient volume wise was venison andouille, so it's not shrimp creole.

Looks good to me regardless of what different chefs want to label it

Only thing missing from it is ME and a bowl

You can't educate these poor Yankees.
If you're not a coon ass, or married to coon ass, you won't have a true appreciation for Cajun cooking.

We can only try...

Are the tails still on the shrimp???!!