Cajun Jambalaya

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings

NUTRITION INFO
Ingredients
  • 12 medium shrimp, peeled, deveined and chopped
  • 4 ounces chicken, diced
  • 1 tablespoon Creole seasoning, recipe follows
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup rice
  • 3 cups chicken stock
  • 5 ounces Andouille sausage, sliced
  • Salt and pepper
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup


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Pairs Well With
Riesling

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 297
This is a great recipe, I ended up doubling it. I boiled the shrimp shells in the chicken stock to get more of the shrimp taste. item not reviewed by moderator and published
I used no additional salt, and found what was in the 1T of Bayou Blast just fine. We loved it, but adjust the Creole seasoning by half maybe for more tender palates. Used 1 cup of rice and maybe 1/2 cups of Cajun Trinity not 1/4 c each. We'll do it again! item not reviewed by moderator and published
For all the people who said it was too salty - you did not read until the end of the instructions. It specifically says to "season to taste with salt, pepper and Ceole seasoning." If you follow the directions the recipe is great! My only personal change was to double the tomatoes. item not reviewed by moderator and published
WAY WAY WAY too salty. Suggest you use 1/3 (1 tsp) of the Creole seasoning amount called for. If you want more, you can add more later. item not reviewed by moderator and published
Great recipe...until I added the Creole seasoning. WAY WAY WAY too much salt. I would use 1 tbsp MAX. Otherwise flavors were good. I was just bummed...tried to salvage with wine and vinegar but still just too salty. (I even used low sodium broth). item not reviewed by moderator and published
This recipe was very good but a little hot for most of the family. I think next time i will decrease the amount of Cayenne pepper, otherwise very good. item not reviewed by moderator and published
Way too hot for our tastes. I cut back the salt in the creole spice mix to 1 teaspoon, and the Cayenne and black pepper to 1 teaspoon each. Sausage is very spicy. I use brown rice, which takes 75 minutes in a rice cooker, so I started cooking the rice as my first step and finished the rice cooking in the pan as per instructions with only 2 cups of chicken broth. I really liked the seasoning on the chicken, by tossing the raw chicken with the spice mix. item not reviewed by moderator and published
Just ok. In my opinion, Barefoot Contessa has a better version. item not reviewed by moderator and published
Very good jambalaya. I didn't use all of his seasonings, and it was still tasty (but how can you go wrong with a good sausage and shrimp?). One issue I have is... I find the portions to be a bit annoying to work with. One-half a cup of chopped tomatoes, for example, usually doesn't come in a regular large can. That was a bit annoying. Other than that, good recipe. item not reviewed by moderator and published
Delicious and so easy to make. I left out the shrimp and used Basmati rice and it was just perfect. item not reviewed by moderator and published
Just made this recipe and followed it (which I don't normally do) well, almost. I used basmati rice and skipped the chicken. It was perfect. Not too salty as other comments reported. Hopefully there was left over seasoning and they didn't add all of it to the mix. This will be a staple in my house! item not reviewed by moderator and published
This was very good. I used a polish hot slim instead andouille (fresh made in N. Philly, where I work). I will definitely be making this comfort food again. item not reviewed by moderator and published
VERY IMPORTANT NOTE ABOUT SEASONING!! This is MUCH better if you adjust the seasonings. Don't even bother to make Emeril's seasoning mix (recipe for it makes more than you need for this dish anyway). Instead, when you add tomatoes, also add 1 TB each of oregano and thyme, and 1 TB of paprika (preferably smoked paprika). I also up hot sauce and Worcestershire to 1 TB each. Do not add ANY salt (the chicken stock and sausage have plenty of it!) Recipe is MUCH better if you put herbs and spices in at this point and let them simmer with rice as it cooks. I also make this with brown rice rather than white not just for health reasons but because it holds up better (doesn't get all mushy) and the fact that it takes longer to cook means the flavor of dish gets MUCH better. It does take twice as long, though! I also use precooked andouille, and skip the chicken & bell pepper. It's easy to make and turns out great -- people I've made it for love it! item not reviewed by moderator and published
This is a delicious dish, but I'm giving it a 3/5 rating because there's a mistake in the recipe. It calls for 2 tablespoons of salt in the Creole seasoning, which is way too much. I followed the recipe exactly, and it was so salty that my boyfriend and I could not eat more than a couple bites. Was the recipe perhaps supposed to call for 2 teaspoons instead? I am going to try making this again, because it looked and smelled excellent, but I will not be using any salt in the Creole seasoning. There is probably enough salt in the chicken stock alone. item not reviewed by moderator and published
Very good. Not to second-guess Emeril, but I did make a couple of adjustments to reflect the ingredients I had available. My local store only had fresh Andouille. The ingredient description and the instructions appear to suggest that the recipe assumes pre-cooked sausage, and thus I cooked the sausage on the grill for about 30 minutes and let it cool before slicing. I also had a beautiful, fresh-from-the-garden Poblano which was quite spicy as Poblanos go, so I used that instead of a bell pepper and omitted the cayenne pepper. Lastly, I couldn't resist using smoked paprika. I doubled the entire recipe, and served it alongside some fresh cole slaw and with the recommended Riesling. FYI for others who, like myself, don't want to make the extra creole mix to keep around. Doing the math, this recipe will use a rounded half-teaspoon of paprika, a half teaspoon each of salt and garlic powder, and a quarter teaspoon each of black pepper, onion powder, cayenne, oregano and thyme. item not reviewed by moderator and published
Outtasight!!! Do not attempt this recipe with brown rice - or, if so adjust the cooking time prior to adding the meat/shrimp at least 15 minutes extra. Stick to the recipe and you have a wonderful Cajun dish. Thanks Emeril!!! item not reviewed by moderator and published
This was a great recipe. I have made it twice and followed it to a tee. When I make it again I will definitely brown my sausage before adding it to the recipe. Other than that everything was delicious. item not reviewed by moderator and published
This is delicious! Next time I will brown my chicken and sausage first, take it out, and then add it back in at the end. item not reviewed by moderator and published
Emeril rules! Every time I need a great recipe, Emeril is my "go to" chef. We love spicy foods and this one delivers. I substituted Farro for the rice and it came out amazing. The flavors are even better the next day. We usually double the recipe so we have leftovers. We made the Emeril's Essence but used smoked paprika in the mixture. This is a keeper. item not reviewed by moderator and published
I thought this was an easy flavorful recipe! I don't think that this made enough for 4 full servings. Just my son and I ate this and there is not a whole lot left over. I will make this again item not reviewed by moderator and published
Very yummy! I made this and everyone went back for thirds. I only added okra to the recipe. item not reviewed by moderator and published
Just made this for the first time! It is absolutely delicious! I followed the recipe exactly and wouldn't change a thing! I didn't even need to add more salt and pepper or creole seasoning to taste. The amount provided in the recipe was perfect! I will make this again! Yummy! item not reviewed by moderator and published
I made this recipe for Jambalaya tonight and the results were terrific. It was very popular here. In fact three of us polished off the whole thing. My only substitution was drained canned diced tomatoes instead of fresh. If I were to look for a problem my comment would be his use of the word chopped and diced. I would have preferred he use more specific terms like 1" chop, for example but that is about it. I gave it 5 stars because it was just great. item not reviewed by moderator and published
I have made this many times, and it has always been great. The only change I made is that I use more shrimp, and peel them before hand. Then I boil the shells in a saucepan to create the stock. If I don't have enough, then I add the chicken stock. item not reviewed by moderator and published
Well, it was good, but it would have been nice if the recipe had specified that the most of the creole seasoning was to reserve for future recipes! Though it says in the ingredients--"1 tablespoon of Creole seasoning, recipe follows"--it would be much clearer to put a line down by the creole recipe (remember only one tablespoon. We put all the seasoning in! item not reviewed by moderator and published
This was awesome! We love you Emeril! item not reviewed by moderator and published
This was a big hit at a Mardi Gras party for 50 people. I made two batches, one just like the recipe and another one that I modified for vegans. In the first batch (I made 6x the recipe) the rice came out mushy even after only using about 2/3 of the chicken stock. I used long grain white rice. Looking at the comments below, I think it was because I cooked it covered and it should have been left uncovered for evaporation. This, however, did not deter the guests from eating it and a few even took some leftovers home. In second batch, I made 2x the recipe. Instead of meat, I used vegan sausage and added more veggies. I used brown rice, added all the liquid the recipe calls for (veggie broth) and cooked it covered. Since brown rice needs more liquid to cook, it came out perfect. Both batches were quite tasty. But I have to admit, the vegan version was amazing and I received many compliments even from meat eaters. I would say it was preferred over the the first batch. item not reviewed by moderator and published
I doubled the recipe but apparently the rice to chicken stock ratio doesn't scale up...too liquid (I prefer a dryer jambalaya). I suggest 5 cups of broth if you double. I also used commercial cajun seasoning (Louisina Fish Fry brand). Stay with the one tablespoon otherwise it will be teetering on the edge of too salty. Very, very good otherwise. item not reviewed by moderator and published
EXCELLENT recipe, I did some modifications only cause I used what I had: 1. omitted oregano and thyme from essence mixture, Lawry's garlic salt instead of regular salt, added parsely flakes and a little bit of Tony Cachere's. seasoning adhered very well to chicken and shrimp. I had no fresh bell pepper so i used my dehydrated pepper. worked just as well. used four shallots as my onion and also added a bit of green onion. had low sodium veggie broth on hand instead of chicken. made no difference. The flavor of this dish was incredible. my only thing is the picture shows some extremely large veggie chunks. I chop my veggies much finer than that. Oh and one more thing: OMITTED TOMATOES! Can't stand them and it tasted better without! item not reviewed by moderator and published
Tasty enough to me, thanks for the recipe of the spicemix. I would advise Gewürztraminer as complementary wine, because it's a spicy dish, Gewürztraminer is having enough body to accomplish. item not reviewed by moderator and published
I really messed up the first time I made this! Used all the Essence recipe instead of the 1 tbsp called for... just a stupid over-site on my part. But I don't think I was the only one that did that. Maybe the recipe should highlight that someway. Easy to miss. Threw away a lot of expensive food. Ugh. Second try, it turned out very good! Will make it again... the right way LOL! item not reviewed by moderator and published
I really loved this recipe and will absolutely make it many more times; it's easy and delicious! It's on the spicy side, so consider using just a bit less of the spice mixture if you don't like a good bit of spice/heat. I read quite a few of the reviews and here's what I took from them: many people made up the seasoning mix and put the entire amount (2/3 cup) into the recipe instead of the 1 Tbsp called for! This will, of course, ruin the recipe. It's probably a good idea to use low sodium or homemade stock. I had no problem with too much liquid or mushy rice, but I used long grain rice and left it uncovered, both of which make a significant difference. (The only modifications I made to the recipe was to omit the Worcestershire sauce as I didn't have any on hand and to substitute crawfish for shrimp as I'm allergic.) item not reviewed by moderator and published
I have made this twice this week! Skipped the shrimp and substituted chorizo for andouille. I also used homemade chicken stock and had no issues with saltiness. item not reviewed by moderator and published
I made it exactly as the recipe states and it turned out perfect. The whole family enjoyed the meal (that in itself is a treat). Perfect! Can't Wait to make it again in my red LeCreuset french oven pot I received for Christmas. No mushy rice, wasn't too salty - not sure what the other reviewers were up to. item not reviewed by moderator and published
I used water instead of chicken broth and it still came out great! item not reviewed by moderator and published
First time making jambalaya and it was delicious. One pot meal with a green salad, perfect! item not reviewed by moderator and published
To all the home cooks out there that say it is to salty, it is.. because you sould use low salt chicken stock. Can stock is high in salt plus the sausage.. pluse the hot sauce is also high salt, then you reduce the stock and you have another ploblem... Chefs like me use real chicken stock which is salt free. I am sure Emeril is not using can stock!! So listen from a pro. add salt at end if you need it. if using low salt can stock. Chef Joey C From Joey C's Roadhouse Cheers!!! item not reviewed by moderator and published
OMG My daughter made this for Thanksgiving and our guests all wanted to take a bowl home. A sort of fussy bunch, too. Restaurant quality made by a home cook using a professional's recipe! Wow! item not reviewed by moderator and published
I used this recipe the first time I ever made a jambalaya. It is fabulous! I haven't wanted to even try another recipe.The family loves it! item not reviewed by moderator and published
I'm from midwest and the most authentic Jambalaya I can get is by doctoring up a box of Zatarain's. This recipe is wonderful! I added different colored peppers and seared the meats first. I sauteed the vegetables in the pan drippings which added great flavor. I do not like Andouille sausage, so I always have substitued Johnsonville hot italian sausages. Another great recipe from Emeril! item not reviewed by moderator and published
Just made a big batch of jambalaya using the recipe for our Purdue vs Illinois tailgate party. Had to sample it and I think I'll score the big win at the tailgate. BAM! BJ Warnock item not reviewed by moderator and published
My family loved this! I used chicken andouille sausage, canned diced tomatoes and langostino. I mixed the tomato juice with a bit of corn starch and I also sautéed the chicken in a separate pan before adding because I wasn't crazy about adding raw chicken at that point. It was all put together in a enameled cast iron braiser. This was so good! item not reviewed by moderator and published
WTH is that...that is not jambalaya item not reviewed by moderator and published
This was excellent, though a little spicy for m, but my husband really likied it. I would probably cut down on the creole or hot sauce next time for me. I used a little more chicken stock, I like things juicy, and a red bell pepper for some color. I will definitely make this again. item not reviewed by moderator and published
This recipe is so tasty and easy! My husband and I make it regularly now. Usually we leave out the shrimp just to save a bit on the cost, but it's delicious with it in there too. Don't listen to the 1-star reviews saying this is too salty. The recipe clearly states to use 1 Tablespoon of the creole seasoning, and it seems to me that they all used the whole 2/3 cup of the spice mix. Of course that would make it too salty! Also, ours never ends up soupy with the amount of broth to rice. Maybe because we use a very wide 5-qt pan to cook it and so there's a good bit of evaporation, but it turns out perfectly every time for us. Highly recommend this recipe! Thanks for another tasty meal Emeril! item not reviewed by moderator and published
One of my favorite dishes by my hero . I use this as a guide for mine and change it up every time I make it. item not reviewed by moderator and published
This is a FANTASTIC recipe. It takes a little time to make but it is well worth it. item not reviewed by moderator and published
Go Emeril Go.....! item not reviewed by moderator and published
This was a very good recipe. The beauty of jambalaya is that it uses what you have on hand. So a lot of what I had in the refrigerator went into this dish. I did not have chicken stock. I had leftover crab legs so I boiled the shells in the water and made a seafood stock and added the crab meat at the end. I also added leftover chicken and also corn and some hot peppers. It is definitely a recipe I would make again! item not reviewed by moderator and published
Super easy and tasty!!! Thanks Emeril! We couldn't find Andouille, but used a smoked sausage and it tastes great! I love that you could use any type of seafood or meat in it and I think that it would be delicious! : item not reviewed by moderator and published
This was delicious!!! My boyfriend and roommate loved it! They asked when I'm making more! In addition to the green pepper I added a 1/4 cup chopped red bell pepper and added extra sausage and chicken because I don't eat seafood. I lightly seasoned the chicken with the creole seasoning and then added about a TBSP and a half of the seasoning when the rice was cooking. I am very sensitive to salty tastes and this was not salty at all. If you follow the directions you should have no problems with this recipe! I can't wait to make it again! item not reviewed by moderator and published
Great flavor!!! I did make a major mistake.....I was having a big party and tried to make most of the dishes the day before . It worked for everything but the Jambalaya .......never, ever, make a rice dish the day before..lesson learned. I reheated int the oven and the rice turned out mushy. At least if didn't add the shrimp until reheated so they were still tender but I should have made this the day before the event. Didn't know:((((((((( I will make this again but not the day before!! Funny things is ...people still raved out it...go figure. Also.....5 timed the recipe. Used 3 packages Andouille sausage , 2 packages chicken breasts, and 2 bags of shrimp and it was perfect. item not reviewed by moderator and published
This was fantastic! I added 1 cup shredded carrots to the veggie base at the start- it was wonderful. I found that it needed more liquid during the cooking process. Every 10 minutes I checked the rice and added water as needed. I ended up adding 1 cup of water in addition to the liquid in the recipe. item not reviewed by moderator and published
Absolutely delicious! A new staple in our house. So easy to make, and you can add more or less spice depending on your personal preference! I used Cholula hot sauce because I love the smokey flavour. Also I've made it with chicken only and it's turned out great! Looking forward to making it with the full gamut of ingredients : item not reviewed by moderator and published
Great recipe. Easy to make and tasted delicious. Thanks Emeril! item not reviewed by moderator and published
The recipe was delicious, but why is it called Cajun Jambalaya if it uses Creole spices? And only Creole jambalaya has tomatoes in it, Cajun jambalaya doesn't. So the meal is yummy, but some of the info is a little wonky. item not reviewed by moderator and published
Delicious recipe with approving nods around the dining table. I doubled the recipe to accommodate 5 people but next time would hold off on the Rice, 1 -1 1/4 cups would suffice not 1 1/2 cups. Also would "kick up" the spice amount. Great flavor! item not reviewed by moderator and published
This recipe was so easy and delicious. I made this dish with Amy's chicken sausage and shrimp. This dish would be great for a buffet or pot luck. It's interesting, a bit different and has just a bit of spice. Will be making often! item not reviewed by moderator and published
Great basic recipe. I just always add extra garlic and heat. I've made this with several different proteins. item not reviewed by moderator and published
Flipping AMAZING!!! I did have to make a couple adjustments (since I had only brown rice so had to add a bit of extra liquid/spices for a longer cooking time, and doubled the recipe. And actually, mine ended up brothy at the end, but I'm glad it did----the broth is so incredibly flavorful. Make this recipe, even small adjustments will turn out okay because the flavor is so wonderful. item not reviewed by moderator and published
I am not a huge fan of Oregano but I followed the recipe and sure enough it was too much for my taste so I will half the Oregano next time. Also, I will follow a few other reviewers suggestion by adding a can of Tomato's. I also agree with some of the reviewers regarding the saltiness, you only use a Tablespoon of the combined spices not all of it, that may be where the confusion lies. I will add more chicken and only 9 or 10 shrimp. Lastly, I used Basmati rice (forgot to rinse it too! and the three cups of broth and it turned out perfectly. item not reviewed by moderator and published
I am making this for dinner tonight! I made this recipe a few weeks ago and it was a hit even with my picky, spice averse daughter! She downed alot of water but she said it was so flavourful she loved it. It was quite simple to prepare. There was alot of extra cajun spice leftover which I have since used to season plain chicken breasts and pork chops. I used a can of diced tomatos instead of the fresh tomato and pulled out a few bowls worth of the jambalaya before putting the shrimp in at the end for my sister who has seafood allergies. It was perfect! item not reviewed by moderator and published
Love this recipe! It is so good! Everybody I've shared it with loves it too. I make some tiny changes. I add a whole can, 15 oz, of diced tomatoes with the juice and don't add but a couple drops of hot sauce, because the seasoning is already good and spicy. Because I only eat seafood meat I double up on the shrimp, but I'm sure the chicken and sausage are fantastic. Thank you Emeril! item not reviewed by moderator and published
Delish. I followed the recipe exactly except I substituted quinoa for the rice. It turned out perfect. I will for sure be making this again. item not reviewed by moderator and published
3/4 cup rice and 3 cups chicken broth???? That's insane. I doubled this recipe for all ingredients and used 2 cups rice and 4 cups chicken broth. As is the recipe would be like soup. I can't belive anyone made this recipe with that much liquid. item not reviewed by moderator and published
The ingredients were great and so is the seasoning recipe, but to be honest the rice was a complete failure. I don't know if it was me or what, but I boiled it like crazy and the rice simply wouldn't cook. The rice proportions also seem a little bit off. item not reviewed by moderator and published
Awesome recipe. Very easy and tasty. I doubled the recipe and there was not a drop left over. There were 7 adults and everyone had seconds. My family loved it! Very reasonable also. item not reviewed by moderator and published
Is it my imagination or does the actual dish look nothing like the featured photo? Where is the rice? Why are the veggies so large? This is a delicious recipe and quicker than most jambalaya. I added okra and some beef strips since I had them on hand and used cooked shrimp. My husband loved it. item not reviewed by moderator and published
My husband and I thought this was an excellent dish. We made it for Fat Tuesday, and it was easy to make. It is not too salty as others have posted, when you read and follow the directions. I already had the Essance on hand from a previous recipe, but have also found it in the spice isle in the stores. I choose to use a chicken thigh, as they are jucier and have more flavor. Also, my store did not have Andouille sausage, so I used Hillshire farms smoked pork sausage. I also used Emeril's chicken stock purchased from the store. The price of shrimp was too high at the store I was at, but they did have a 1/2 ring of frozen cooked shrimp cocktail on sale that worke. I pitched the sauce, thawed the shrimp and added it at the end only to heat through. It was yummy. Can't wait to make again! item not reviewed by moderator and published
This was delicious and made us feel like we were in NOLA celebrating Mardi Gras. I followed recipe pretty much "as is," except I bought a rotisserie chicken and used that cut up for the chicken so I could have quick and easy dark and light meat. I also used a can of roasted, diced tomatoes in place of the choppped tomatoes. I doubled the recipe to share with friends and everyone loved it. I used Uncle Ben's white rice (not fast cook and it really came out perfect and not mushy. The only thing I'm going to try next time is to add some tomato paste to the recipe, as I felt it needed just a touch more tomato base... but I haven't tried that yet so I don't know if that would necessarily improve it. Overall, this is a delicious recipe and very authentic tasting (duh, it's Emeril! item not reviewed by moderator and published
Wow! Made Fat Tuesday a real celebration. No-fuss preparation for gourmet flavor. Used smoked turkey sausage, added couple handsful fresh spinach during last 10 minutes, left shrimp whole, and prepared/served wild rice separately (yellow rice would be yummy too. Consider making your own Essence - easy to mix a smaller batch by substituting teaspoon for tablespoon, using only one total tablespoon per recipe. So superior to bottled Cajun/Creole spices. Simply spicy deliciousness. Thanks, Emeril! item not reviewed by moderator and published
This tastes fabulous and is relatively easy. Great Fat Tuesday Jambalaya. For those of you who think it was overly seasoned or too salty-- I'm convinced you used the entire seasoning mix listed at the end of the recipe. You are only supposed to use 1 TBS. I quartered the recipe for the seasoning (and still only used 1 TBS of it, saving the rest for another use. It's not overly seasoned/ not overly salted-- and I tend to under season things. Anyhow, my rice did turn out a bit mushy-- for that, I'd like to remove 1/2 a star, but since I'm not able to, I will give it a full 5 for taste, which was fabulous. I used jasmine rice. Next time, I'll add less liquid and cook rice for less time. I served hot sauce on the side (yum. item not reviewed by moderator and published
It was very, very good. I served with cornbread, doubled the recipe. I followed the directions just as they were written. I used basmati rice and it was perfect. Not too salty at all. I didn't add extra salt other than what was in the creole seasoning (I have Emeril's Essence that you can buy in the store by all of the spices. It was easy to make and I love that it's all stove top in one pot! item not reviewed by moderator and published
This took me about 40 minutes total. Unless you use a quick-cooking rice, expect the rice to take longer than specified. I used brown rice, and cooked it for 15 minutes in broth first before adding it to the pot so the meats wouldn't get too soft. I made the Creole Seasoning as directed except I added NO salt and the dish was delicious (I always figure I can add salt at the table if I feel it needs it. Like some others here, I ALMOST dumped in the whole thing, but caught in the recipe that you just use 1 TBS. I used a leftover chicken breast, and Al Fresco Andouille chicken sausage. (no shrimp since I had none on hand and this was an impulse. This would be a great way to use up leftover meats. item not reviewed by moderator and published
TOO EASY and REALLY GOOD! I just made this for dinner tonight in no time and my husband and son loved it! I altered the recipe just a little using 1 cup of rice, 14 ounces of smoked Hillshire Farms smoked sausage, 3 1/2 cups of chicken stock and left out the green pepper and hot sauce, as it would have been too spicy for my son. I also left out the shrimp, as I didn't have it on hand. I'll definitely make this again! I love Emeril's recipes! item not reviewed by moderator and published
I took the other reviewers' advice and cut the salt way down from the recipe. That being said, overall I found that it took much longer to cook the rice in the broth, and I found that after cooking the shrimp, chicken and sausage, the dish was too dense with spice. I'm sure it will taste great once I add some plain rice and veggies to the mixture to tone it down a bit but using the recipe as is, it was much too spicy. item not reviewed by moderator and published
This was delicious. I would have rated it a 5 but I have had Jambalaya at Brennans In New Orleans a few years ago & it was nothing short of amazing. What gets me is people who do not read this recipe & put the whole spice recipe into it instead of using just a tablespoon. Just go to the store, get Emerills Essence, use a tablespoon & be done with it. I used to make the essence for a long time but hey, for 3 bucks it's already in my spice drawer. READ the recipe. I added a little salt, no pepper at the end & it was really good. item not reviewed by moderator and published
Too salty. I was shocked when I tasted the broth before Iadded them eat to simmer went on line to get ideas to decrease salt but honestly I'm a maritimer and love salty food but even I found it. TOO salty Emeril and food network please check this recipe. Once I corrected the broth it was good but lost some of the flavour. item not reviewed by moderator and published
My husband is a big fan of Jambalaya and he LOVED this recipe. He actually brags to our friends, which is a pretty big compliment coming from him! A must try! item not reviewed by moderator and published
This was excellent. I had leftover ham so I used it in place of the sausage. I did cover the rice mixture for the first 15 min of cooking. Will definitely make this again item not reviewed by moderator and published
Mines does not look his BUT GOOD LAWD this sure is good ! My stomach is happy happy happy!!! I added some thyme along with the bay leaves to mines and I used Chorizo and chicken breast and shrimp. It wasn't spicy enough for me so I added Jalapenos and some cayenne pepper and the hot sauce and I used canned stewed tomatoes and I added fresh mushrooms just because I needed to add them to something before they go bad..I will be making this often and this was the easiest recipe ever! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I've made this 3 times and always a hit! item not reviewed by moderator and published
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! item not reviewed by moderator and published
This is by far the best Jambalaya I have ever made. I could not find Andouille sausage in Ontario so I substituted it with Hot Italian Sausage. I am always asked to bring my Jambalaya to social functions. A great recipe. item not reviewed by moderator and published
It would have been great except for the two Tablespoons of salt item not reviewed by moderator and published
I think this recipe is great. My friend is allergic to shrimp so when I make it for her I just add more sausage & chicken instead, flavor is still excellent item not reviewed by moderator and published
I have made this several times and my family loves it! I did make some changes though, instead of using all white rice i used a combination of wild rice, brown rice, and parboiled rice a 1/4 cup of each. using these types of rices will prevent the rices from sticking together as white rice will do when it cools, especially if there are leftovers. My husband doesn't care for celery in it so I omitted that and I only use Italian sausage of shrimp. If you don't have tomato's on hand you can use tomato sauce. If you decide to use wild rice you may want to partially cook the wild rice,as it takes wild rice a little longer to cook. I would suggest cooking it at least halfway and drain before adding it the mixture and then let it finish cooking. item not reviewed by moderator and published
Came out very spicy. Added hot peppers. Tasted great. item not reviewed by moderator and published
Amazing recipe! I wanted more of a 'soup' jambalaya, so i added 6 medium sized tomatoes (pureed, 4 cups of chicken stock, and double the creole seasoning the recipe asked for. Came out delicious, everyone wanted more! item not reviewed by moderator and published
Excellent recipe, very tasty and easy to prepare. My suggestions: The original recipe is shy on vegetables. You can easily double the amount of celery, bell pepper and tomato without changing the amount of rice. If you substitute andouille with another type of sausage, it would be wise to start the whole process with browning sausages in the pot, and then pour in the vegetables over the sausages and follow the rest of the recipe to the letter. If you choose to add okra, it should be poured in at the same time as shrimps and chicken. Okra cooks fast and becomes gelatinous if overcooked. item not reviewed by moderator and published
Yum. Great recipe. Appetites differ... but this was plenty for the two of us plus enough for another meal for 2 (to the comment re: feeding 4 people. I used 2 boneless chicken thighs and a can of diced tomatoes instead of fresh - let the juice reduce a bit before adding the chicken broth. I also mis-read the recipe and added 5 cups of chicken broth (rather than 3 and the result was a perfect creamy thick jambalaya. I also used 8 ounces of spicy kielbasa instead of andouille (I know - I hate reviews that change up the recipe so much. This is a great recipe though - easy, flexible, and yummy. item not reviewed by moderator and published
Recipe is great, but you'll have to double it to feed 4 people. Throw in a few extra shrimp too.. item not reviewed by moderator and published
Only 1/3 tsp of seasoning? item not reviewed by moderator and published
The recipe says to use 1 TBSP only. You must've put in the entire seasoning recipe. item not reviewed by moderator and published
It doesn't say to add all of the Creole seasoning so that might be why it was too spicy. item not reviewed by moderator and published
How about buying a fresh tomato and chopping it??? item not reviewed by moderator and published
excellent point about allowing rice to absorb the seasoning. item not reviewed by moderator and published
The 2 tablespoons of salt is just for the recipe for the seasoning and it doesn't say to add all of the Creole seasoning to the Jumbalaya. item not reviewed by moderator and published
fresh andouille? You lucky dog! I share your love for poblano peppers, I'll have to try that. item not reviewed by moderator and published
Yes = I season the chicken with creole seasoning and brown it and then add the sausage and brown it, too. Then I set it aside and add more oil to cook the trinity in. My family loves this dish so much I actually have to triple it when I make it and even then there's not much leftover. item not reviewed by moderator and published
Yes = I season the chicken with creole seasoning and brown it and then add the sausage and brown it, too. Then I set it aside and add more oil to cook the trinity in. My family loves this dish so much I actually have to triple it when I make it and even then there's not much leftover. item not reviewed by moderator and published
I wanted to make a vegetarian version of this along with the meat version, what other veggies did you use in your vegan version? item not reviewed by moderator and published
Some jambalayas are moist and tomatoy, and some are dryer with no tomato, both versions abound across the south. item not reviewed by moderator and published
The proportions aren't insane when you consider all the other ingredients present, soaking up the broth as well. Also, the saucepan should not be covered, to allow for evaporation. item not reviewed by moderator and published
Since you are cooking the rice separately, how much chicken broth do you use in the jambalaya? Would love to have your recipe for 20 people! item not reviewed by moderator and published

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Cajun Chicken and Sausage Jambalaya