Cajun Jambalaya

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Jambalaya

Rated: 5 stars out of 5Rate itRead users' reviews (88)

RECIPE
COMMENTS & REVIEWS(88)

Cook Time:
35 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 35 min
Total:: 50 min

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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

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):

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

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Comments & Reviews

recipe Cajun Jambalaya
maureen terneuzen, CA 11-20-2009
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Awesome but you can make it even better!!!
Rated: 5 stars out of 5

If one thinks they can make real Jambalaya in 35 minutes they are not from Louisiana? This does not even give enough time... for the flavors to mesh. The recipe is great but make some well deserved adjustments. Cook the onions until tender add bell pepper etc. Then when they are soft add 2 cans of chopped tomatoes(no spice) and 2 cans of chicken broth. Simmer till broth is reduced about an hour. Then follow recipe. It will turn out MUCH better! Enjoy.Read more
recipe Cajun Jambalaya
Danielle Golden, CO 10-19-2009
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oh. . .my. . .word
Rated: 5 stars out of 5

It is like pure cajun heaven in your mouth. I think I might even be able to say that it is the most delicious thing I have... EVER eaten! I have made the recipe just like it says, and I have also made it using boneless porkchops, chorizo, cilantro, and instead of the tomatoes, my homemade salsa. Both are just amazing! I also stir the rice and add broth as you would for risotto- it creates the desired 'gravy' texture to the juice. Just steeping the rice would definitely lose some important texture.Read more
recipe Cajun Jambalaya
Sharon Winfield, WV 10-17-2009
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Fantastic!!
Rated: 5 stars out of 5

I used a lot more meat & veggies than the recipe called for-- and it is delicious!!!
recipe Cajun Jambalaya
Lara San Francisco, CA 10-10-2009
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Fabulous, with adjustments
Rated: 4 stars out of 5

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!Read more
recipe Cajun Jambalaya
Amy Palmerton, PA 09-17-2009
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Fantastic!
Rated: 5 stars out of 5

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!Read more
recipe Cajun Jambalaya
Eric Longmont, CO 09-03-2009
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It's always a hit.
Rated: 5 stars out of 5

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. Read more