Cajun Jambalaya

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Lots of respect to Emeril- I think his recipe is great and the adjustments I made are probably due to the quality of my ingredients or the fact that I'm "just" a home cook. However, I wanted to share this with those of you that do what I do- read the recipe, think it sounds good, and then check out reviews for tips from those who've already tried it.

1. Divide the chicken & shrimp into 2 bowls, season each with 1/2 T of creole seasoning.
2. Remove sausage from casings and dice small, then sautee in olive oil in your pot first. Remove to a plate, then sautee the chicken. Remove to a plate once browned. It creates a GREAT flavor base!
3. Move on and sauteed the onion, bell pepper & celery in the same pot. I added about 1/2 jalapeno 'cause I love 'em!
4. Add the garlic & the rice. Cook about 3 min to toast the rice.
5. Add the tomatoes, hot sauce & worcestershire (I upped it to 2 tsp with 1/2 cup broth. Let the rice absorb your broth.
6. Cook the rice like risotto for a bit- add 1/2 cup, let is absorb, add another. Do that until you've used 2 cups of broth. This will get rid of the "soupy" issue some other reviewers have had.
7. Once 2 cups of broth have been absorbed, add the chicken, sausage & remaining 1 cup of broth, cover. Cook 10 min.
8. Add the shrimp & cook about 5 min. i did not chop the shrimp, but cut them lengthwise so they cook quickly and you get more shimp in each bite.

This worked great for me & future hubby- we licked our plates and are looking forward to leftovers tomorrow! Hope this helps you to knock your own socks off with Jambalaya!

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This was the first time I made Jambalaya and it was perfect! I agree with another reviewer that the prep time takes a little longer than stated but still a fairly quick meal. I followed the recipe pretty much to the letter. I did use Ro-tel canned diced tomatoes with green chilis in place of the fresh tomatoes and also bought the Biyou Blast in the store to save me the time of making my own. When I make it myself, I usually end up throwing some away because I don't use it up fast enough. It was spicy but when eaten as left overs didn't seem to be as spicy the second time around. I'll definitely be making this again and can't wait to share with our neighbors since they are spicy food lovers! Thanks Emeril for another great recipe!

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I've made this dish dozens of times. I've never had anybody say that it wasn't one of the best Jambalayas they've ever had. My father, who hates rice, says that this is the only rice dish he will eat. It's great for tailgating food on a chilly Autumn afternoon. You can adjust the heat to whatever degree of spicyness you prefer (is 'spicyness' a word?. I like it spicy, so I tend to put in more of the seasoning and the hot sauce than the recipe calls for. You can substitute other meats as well. Just about any kind of meat will work in this recipe.

A word of caution - it tends to get a little mushy after a couple days if it's not eaten. It makes good leftovers - once.

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First time making jambalaya and loved it! Didn't change anything in the recipe and it turned out great. I agree that you must use regular rice, not minute rice, all 3 cups of broth gets sucked right up. Only thing I would have done differently is fry the sausage before adding for those nice crispy edges.

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CAJUN Jambalaya is a BROWN jambalaya, and does not contain tomatoes. Creole jambalaya is the red version with tomatoes.

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This was absolutly fabulous. I did however taker the advise of other reviewers and only used 2 cups of the chicken stock. It was great and not soupy. Thanks Emeril.
I loved your creole seasoning.

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Now, my husband and I both like spicy things but, this was out of control. This recipe is not clearly written and I used all the cajun seasoning rather than 1 tablespoon and it was so hot we could barely eat it. I think the recipe has really good flavor but, it was hard to tell as it was sooooooo spicy. Also, I did cut the liquid as other suggested. To save time, I think next time I will just use a premade cajun seasoning rather than making the one suggested at the bottom.

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This is a great recipe!! I am from Louisiana and have had many Jambalaya dishes. This one is just right... some recipes call for ingrediants that are unusual and expensive. This recipe gives you exactly what you need for authentic Jambalaya. I had a co-worker show me a recipe in a magazine and she was going to make it. I read over the recipe and saw clam juice and other ingrediants (I use clam juice in other dishes and it's great that are not necessary for great tasting Jambalaya. I always make my rice separate and put a scoop of rice in a dish and pour a serving of Jambalaya over it.. that is the only thing I do different. Emeril knows his Cajun!! :-

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As others have commented its easy to use this as a basic recipe and add your own twists. I stuck to the ingredients but adjusted the proportions. I used 1.5 times the shrimp, chicken (thigh meat for flavor and sausage, and doubled all of the vegetables and sauces. I tossed the shrimp and sausage with 2 tablespoons of the Creole seasoning and added another tablespoon with the rice. I used 1 cup of rice and 4 cups of stock. I didn't add any extra salt since there is a fair amount in the Creole seasoning. The key to getting the right consistency and having the rice just tender is temperature control during the simmer. With as much stock as is called for, you need to simmer the rice uncovered, but not at too low of a simmer. End result was delicious and with a good level of heat.

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This recipe was great! As a beginner cook it was easy to make and everyone loved it! The prep time was a little bit longer then stated on the recipe. I used shrimp, chicken and hot Italian sausage which I browned separately and added at the end with the chicken and shrimp. I also added a jalapeno pepper to give it an extra kick along with Frank's Red Hot Sauce and additional crushed red pepper. I used canned diced tomatoes which I had readily available in the pantry instead of fresh ones. I put in extra long rice after reading one of the reviews which said it was too soupy. Next time I will also add more meat. Overall easy to make and great in taste!