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Cajun Jambalaya Recipe

Cajun Jambalaya

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (247)

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Average Rating:

Total Reviews: 247

Showing 61-70 of 247

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  • on May 28, 2012

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    Tried this after finding it online. It's absolutely Brilliant!!!

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  • on May 25, 2012

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    This recipe was great! I had never made anything like it before and was skeptical about how it would turn out. The directions were easy to follow and everything turned out great! I would recommend this to anyone.

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  • on May 07, 2012

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    This recipe is fantastic! My family Loved it! I added a Fresno chili pepper which added extra kick. I plan to use the creole seasoning all summer long on grilled fish and meats! Thanks Emeril!

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  • on May 07, 2012

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    Great flavor!!

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  • on April 26, 2012

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    Made this last night at the firehouse. HUGE hit. Just enough kick for everyone. I doubled the recipe to feed everyone (firemen are HUNGRY, LOL. It was very easy, they told me to make this a lot more often. Thanks Emeril!

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  • on April 21, 2012

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    This was so yummy! My husband who is a very picky eater loved this!!! Thanks Emeril!! Awesome!

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  • on April 08, 2012

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    Very tasty! Easy to follow recipe!

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  • on April 05, 2012

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    For the people saying this is way too salty, I hope you understand that the recipe for the seasoning at the bottom is for making an entire bottle of seasoning. The recipe for the jambalaya calls for 1 tbsp of the seasoning.
    Anyways, I thought it was awesome! I used 1 cup of brown rice, 1.5 cups of garden vegetable broth and 1.5 cups of chicken broth because I don't like a strong chicken flavor and veggie broth makes everything taste better. I put in 4 stalks of celery, half a green pepper, half a red pepper, and a can of diced tomatoes. I used Andouille chicken sausage and like two pounds of shrimp because the more shrimp, the merrier, right? I put in two tablespoons of seasoning since I used so much shrimp, and next time I will do the same but leave out the hot sauce, as it was quite spicy. It was the perfect rice to other stuff ratio and made more than enough for two nights worth of dinners for my man and I and it was sooo delicious.

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  • on March 31, 2012

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    Yum Yum. I made this last night for some friends and my Joe. Rave reviews by the crowd. I have been using the creole seasoning for years for my pork butt. rib rub, rotisserie chicken, ect. i make it in a double batch and it is a staple in my spice closet. 5 stars for this recipe. Keeping this one in my recipe box.

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  • on March 26, 2012

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    This was my first try at jambalaya and it was excellent. I did not include the sausage - I substituted with more shrimp and chicken and it was great. I doubled the recipe including the cajun seasoning recipe and I have plenty of the mix left over and ready to go when I make it again. I did cut the amount of cayenne pepper in half and was still plenty spicy! Enjoy!

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