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Cajun Jambalaya Recipe

Cajun Jambalaya

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (245)

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Average Rating:

Total Reviews: 245

Showing 71-80 of 245

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  • on March 14, 2012

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    It was Saturday night and I needed some inspiration for a dinner idea. The old man wasn't too much help. Then it dawned on me why not make something from the place I had just been to, New Orleans. I sent my man to the store to get a few things though we had most of what the recipe called for right in our kitchen. About an hour later dinner was served and all I heard while I was eating were sounds of satisfied taste buds.

    Since making this dish I have used the bayou blast on BBQ'd skewers and to blacken chicken. I love this stuff just like I <3 NOLA.

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  • on March 03, 2012

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    I made this a couple of weeks ago and it was a big hit, will definitely be making it again. Mushy rice can sometimes be a problem for jambalaya (it was for me. Someone suggested I use parboiled rice instead of regular, and that seems to have done the trick, no more mushy rice.

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  • on February 25, 2012

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    I give this 4 stars because I veered from the recipe, but what I created got rave reviews. I seared the sausage and ESSENCE-coated chicken beforehand, and added them to the pot after the tomatoes, along with an extra 1 Tbsp ESSENCE. Once the chicken was cooked through, in went the shrimp. I used a mixture of yellow/green/red peppers AND onions, diced. ALSO - We like our jambalaya OVER rice, so I only used about 4 or 5 cups stock for a quadrupled recipe, with a bit of cornstarch added in to thicken. Everyone loved this with the above modifications!

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  • on February 22, 2012

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    I made this for Mardi Gras yesterday. Easy and delicious! My family loved it! The andouille was a little spicy for my 9 year-old, so next time I may substitute a less spicy sausage.

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  • on February 22, 2012

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    This recipe produced good flavor but mushy rice. It calls for too much broth relative to the rice. I doubled the recipe and even reduced the broth by 1 cup for the doubled recipe, but the rice was still mushy. However, if the broth is reduced too much, the chicken, sausage, and shrimp may not cook sufficiently. I have made other jambalyas in which the meats are browned and cooked first, and they are better.

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  • on February 21, 2012

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    Happy Fat Tuesday! This recipe is quick and easy ... SO very happy with the outcome. Made it in a cast iron skillet and served it right out of the pan. Rave reviews from 5 discerning palates. I kicked it up with a little more hot sauce but that was about the only change and I didn't think that Emeril would mind.

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  • on February 21, 2012

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    Made this tonight for Fat Tuesday dinner & it was an instant hit. My family of 4 picky eaters all loved it! Due to some young palates, I didn't use quite as much hot sauce and I am a pretty casual measurer at best, but this recipe requires no tweaking and was a delicious jambalaya.

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  • on February 21, 2012

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    excellent!!!!

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  • on February 21, 2012

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    Everyone loved it! I doubled it for a 10 person dinner party and it was all gone. I did the tips from other reviews: added some extra veggies, lowered the Creole spices qty by some (my husband doesn't like it too spiceyadded a little extra worsheshire. Great Mardi Gras dish w. the Pecan Bourbon Cake for dessert.

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  • on February 11, 2012

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    This was great. I followed the recipe exactly. I doubled for 4 people and there was only a little bit left. I will definitely make again.

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