Cajun Jambalaya

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this recipe was spicey and delicious!!! i made my cajun friend test it and he definatly approved!

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i made this tonight for a company pot luck...it came out wonderful! i was very pleased. cant wait to serve it tomorow!

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As a few others have said, firstly: the essence mix is amazing. I will be holding on to that for a long time to come. Secondly, I've watched Emeril for years now and have always wanted to cook something he's made or to use one of his recipes. This is my first time and it was a complete and utter success. I have a few picky eaters in my home and even with the slight spice of the dish it was a huge hit.

The ease of the dish is another big plus for me. My kitchen isn't the biggest, and my stove is terrible. This made me feel like I was doing more than I ever had in my small space and gives me hope for future recipes. Thank you Emeril and thank you Food Network.

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the essence mixture is wonderful ! ..... i had forgotton how much i loved this food until i took a bite of the spiced chicken .... thank you emeril for an awesome recipe ....

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I made this dish for the first time yesterday (my first attempt at a jambalaya as well and it was delicious. The heat was just right, even for the folks in my famly who don't prefer spicy foods. I do have a few reccomendations to make th process a bit easier though.

The first thing is to make the creole seasoning and place it in a larger ziplock bag and add in the chicken and shrimp. This made coating the meat much easier and I let it sort of sit while I prepared all the other items so it coated well.

I would start the recipe by browning the chicken only to give it a bit of a head start on cooking through. This will save you time in the long run and prevent the rice from overcooking while you're waiting for the chicken to cook through. I would then room the chicken from the pan and continue the recipe as directed with cooking down the vegetables (I also added okara which was great. Once the rice has absorbed the liquid I would add the chicken back in and let that cook through then add the shrimp last to prevent the shrimp from over cooking.

Once the jambalaya is finished be sure to remove it from the pan and into a serving dish so that it doesn't continue to cook. I removed th pan from the burner and set it aside while we ate and it caused the rice to overcook on the bottom of the pan.

The other thing I would suggest would be to serve this with some sort of side dish to break up the spicy flavors. Something like a sweet cornbread or hush puppy would work great.

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attempted to make this dish twice...followed the directions accordingly, but came out like mush! however great flavor and aroma

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This recipe is great because it's delicious and very easy to adjust based on what you have in the fridge. I had pre cooked shrimp and chicken sausage which worked perfectly. I also added pureed tomatoes and jalapenos. Turned out great!

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I added more meat and vegetables than the recipe called for, and it was delicious. It's also much better with fresh andoille. This recipe converted me - I will never buy the Zatarain's mix out of laziness again.

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Emeril you never fail me! I have never had Jambalaya before but this is great! I was wanting to explore different flavors and this really hit the spot! Thank you for your many great recipes!

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If one thinks they can make real Jambalaya in 35 minutes they are not from Louisiana? This does not even give enough time for the flavors to mesh. The recipe is great but make some well deserved adjustments. Cook the onions until tender add bell pepper etc. Then when they are soft add 2 cans of chopped tomatoes(no spice and 2 cans of chicken broth. Simmer till broth is reduced about an hour. Then follow recipe. It will turn out MUCH better!
Enjoy.