Cajun Jambalaya
Show: The Essence of Emeril
Episode: Jambalaya
Rate This RecipeRead users' reviews (245)
- Recipe categories: Rice, Grains, Shrimp, Shellfish, Sausage, Meat, Celery, Tomato,
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Total Reviews: 245
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By afisher975_11069031
on September 11, 2011
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Doubled the veggies as many suggested. This recipe is easy and rocks!! Good-bye box mix!!!
By waltemr_7722907
Brighton, MA
on August 28, 2011
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Used a little less shrimp than called for, and a little more chicken. Used turkey Linguica instead of andouille, AND messed up the timing of things a little by adding the rice and chicken stock directly to the chicken and shrimp. Despite all these transgressions the end result was completely fantastic. Wish I had made a double batch!
By Excursor4690
Holden, 26
on August 21, 2011
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Awesome recipe! didn't use shrimp but doubled up on the chicken and andoulle. I grilled the chicken in a skillet and added it a little later to keep it from drying out too much. but it was fresh and great!
By chrobert111
Colorado Spring...
on August 10, 2011
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tibbbals - Okra is standard in Gumbo, but not Jambalaya. This recipe is good, though a bit different than what I was raised on in New Orleans.
By motoko_burke_12...
Dedham, ME
on August 10, 2011
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I make this recipe ALL THE TIME. My husband and I love and it's great for any weather! The best thing is that it's so versatile. I tend to use a lot of shrimp and sausage, sometimes substituting kielbasa. I don't like celery, though, so I use a bag of frozen okra instead (much tastier! I also prefer stewed tomatoes, but fresh is always best! We use the Essence on a lot of other things, too. Sprinkled on peanuts is a favorite!
By tibbals
Calhoun, Ga.
on July 27, 2011
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were is the Orka?
By scimhoff
IN
on July 12, 2011
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GREAT jambalaya...Mine was pretty spicy, but I love heat so it was great for me! Had a tough time getting the rice to cook even though I used correct amounts. Just kept adding extra chicken stock and eventually it got there. LOVE this recipe!
By Horseheaded
on July 08, 2011
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Big hit with the kids. Made a double batch, but only added an additional pound of scallops and more shrimp than called for. It was gone in an hour. Planning to make this one a regular addition to my monthly menu. AAA+++
By gachita09
on June 12, 2011
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Really good! we just finish dinner with my husband and he love it!!! taking in consideration the recipe you must be careful with the salt, if you cooks in a regular basis, you will know that the chicken stock already has salt, so you shouldn't add much more. For me it was a fabulous recipe. Thank you Emeril!
By gsm17
on June 09, 2011
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I had to join just to review some of you hard headed non-cooks.
the recipe is fine. stop complaining about salt. learn how to season you dishes. #1 rule of cooking, taste your dishes as you go! maybe try low sodium broth. stop blaming this recipe for your inabilities to learn how to actually cook and not just follow the recipe like a robot.
now for me I'm really kicking this up a notch as Emeril would say. I'm using a little more shrimp than suggested, a little less chicken, then adding some rock shrimp and baby scallops as well as the andouille. should be bomb and can't wait. I'm starting prep now and not cooking till later. in the mean time I'm letting the seafood get cozy with the cajun spices.
so for you people who complain about salt. use less during cooking, taste as you go and add at the end in stages while continually tasting. you'll never oversalt anything ever again.