Cajun Jambalaya

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Emeril's "essence" recipe makes about 12 tablespoons -- this recipe only calls for ONE tablespoon of essence, so save the rest for other recipes or just use ONE tablespoon of any commercial "Cajun" or "Creole" spice mix.

DO NOT dump in the whole recipe for essence or yes, it will be too spice and salty.

The amount of salt in this recipe comes out to around 1/2 of a teaspoon, not 2 tablespoons as somebody mentioned in their review.

I've noticed this problem in nearly every one of Emeril's recipe reviews -- somebody always puts in the whole batch of essence. The same thing happens with Paula Deen's "house seasoning". Read the recipe, please!

Nice recipe -- I've found if you use short-grain rice it gets a bit mushy, so it works best with long-grain. Brown rice takes about twice as long to cook as white rice and needs more liquid -- it probably won't work very well with this recipe.

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Awesome dish. This was my first attempt in making Jambalaya and it turned out excellent, although it didn't look like the picture. I chopped my vegetables quite a bit smaller so I didn't get the color from the peppers. Had to drive half way across the valley to get the Andouille sausage. I made batch of the Creole spice as in the recipe and I'm glad I did for I'll need it for making this again soon. Another reviewer complained about saltiness but I didn't find it salty at all. I used a low sodium chicken stock and the Creole seasoning is only 1/5 salt so that's just 1/5 of a table spoon of salt, not so much in my book. Anyway, DELICIOUS!

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I love the flavor of it all. This is the fist jambalaya recipe I've ever made, but I always have the opposite problem of everyone else with the rice. I don't get mushy rice, the rice just doesn't seem to cook. The liquid seems to evaporate as opposed to the rice soaking it up. What am I doing wrong? I'm using long grain brown rice, I'm not sure if it makes a difference, but the recipe did not specify what rice to use. I have made the recipe twice and the first time I cooked with no lid on the pan and thought that was where I went wrong so this time I cooked the rice with the lid on the pan, but still the same problem. Rice isn't cooking even after 45 minutes, and extra liquid. Please help. I am obviously not a very experienced cook. Thank you.

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DO NOT AND I REPEAT DO NOT USE THE AMOUNT OF SALT LISTED. I DOUBLED THE RECIPE AND DID NOT DOUBLE THE SALT AND WE STILL COULD NOT EAT IT!!!! IT WAS SO SALTY THE WHOLE DISH WAS RUINED. I MADE THIS DISH FOR MY SONS BIRTHDAY - IT WAS HORRIBLE!!!!!!! I had read all the reviews and not one mentioned to much salt - but it WAS!!!!!!

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I have been making this recipe for almost 5 yrs or so. I dont put the rice in the jamba because it gets melted down and a mess. So I have a seperate white rice cooker with rice and people can add a scoop of rice in thier bowl and pour jamba on top. Friends come over all the time wanting jamba and I have a recipe to feed 20 plus people as I cook it in a big pot outside on a turkey fryer propane base. They bring the great red strong wines, and I have the jamba. Great for a cold winter football night with friends.

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This recipe was the best! I just used what I had, so no shrimp and I used smoked smoked sausage instead andouille. I can't wait to try this recipe again, just with ALL the ingredients! Absolutely a keeper!

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This recipe was awesome! My husband who doesn't care for celery and green peppers ate it all! I made it with shrimp and chicken sausage and it was delicious. Not too salty, I used low sodium chicken stock and it was just right. The only thing is that I think they have the wrong photo because mine didn't look like that at all. Regardless, it tasted great!

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Awesome recipe. I love the taste of Andouille sausage so I added almost a pound. I also did not chope the shrimp because I thought it looked awesome with the whole shrimp.
This will be a comfort food go-to recipe for sure.

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I've made this 3 times and always a hit!

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I've made this jambalaya multiple times and it's very good. I've seen a few comments about the salt in the Creole Seasoning/Bayou Blast being too much. Folks, you aren't supposed to use the entire amount. Third item down the ingredients list is "1 Tablespoon of Creole seasoning, recipe follows." So no, you don't use all that you make. And if its too much salt and you're on a special diet, modify! Anywho, I do enjoy this recipe and just recommend that for people having trouble with the rice, you may want to slowly add the chicken stock a bit at a time. The first time I added it all at once and it didn't cook properly at all. Also, it will help you to keep it from getting soupy. Good Luck!