Cajun Jambalaya

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Just made it and it's very flavorful. In my opinion, this is an upscale version of jambalaya because you can put any sort of seafood you want. I liked how I was able to control saltiness and spiciness of the dish. I also doubled the veg. Thank you Emeril. By the way, I loved your restaurant down in NOLA. Wish you can open one in Chicago!

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Soooo good! I have never been to New Orleans, but my husband and I are going in a few weeks. The flavors were incredible. I doubled all the veggies and meat (so nothing would go to waste I used brown rice and it took almost double the time for it to soften. I had to add more broth as well. I made garlic bread to scoop it up. I can't wait to go to new orleans!

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This was our first time making Jambalaya, and it was delicious!! We will definitely make this again. Just like some of the other reviewers wrote we added more veggies and a whole can of roasted garlic diced tomatoes (since that's what we had in the cupboard and we couldn't stop oooing and awwing with every bite!!

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First time my family tried jambalaya... hubby, 2 teens and I all agreed it was delicious (which doesn't happen often!. Everyone has been looking for leftovers, so I'll definitely double the recipe next time. Family preference for spiciness runs from 1* to 4*, so I only used 1 tsp of creole seasoning on the shrimp/chicken and 1/2 tsp of Frank's hot sauce in the recipe, and let folks add more hot sauce to taste when they were eating. I think that also helped with saltiness, as no one added more salt at the table. I used about 1/2# each of chicken and shrimp since that's what I had, and also used more vegies due to other reviewers comments. With the additions, we had just enough for 4 good size adult servings - not sure this would feed 4 without increasing amounts. This is a keeper!

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Hey, everyone that is saying that this dish is too salty:

The Essence recipe is for Essence and you are are only supposed to use ONE TABLESPOON of the end product, not the whole thing. You will still have 10 and a half tablespoons of Essence left after this recipe.

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This dish was quite tasty, but it was just too salty! Definitely cut back on the salt and this dish will be excellent :

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I think this dish would have been good, but I couldn't tell because it was WAY too salty, and also quite a bit too spicy even for my husband and me, who both enjoy spicy foods. I would cut the cayenne in half, at least to start, and add at the end if you need to. I'd also cut the salt by more than half, especially if you are using canned broth or canned tomatoes. I'd also consider trying what another reviewer suggested- replacing the tablespoon measurements with teaspoons.

3/4 cups of rice to 3 cups of broth worked perfectly for me, unlike for some other reviewers. Just use regular rice, not instant, and make sure you cook it for the full 15 minutes and 10 minutes the recipe says to, turning the heat up a little if you need to to get it boiling.

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I made this on a shoestring with what little I had around the kitchen and it turned out fabulous.
I didn't have any peppers or celery but I did have celery seed so used 1/4 tsp that, the onion and a whole can of chopped tomatoes. As there was extra juice from the tomatoes I upped the rice to 1 cup and used long grain. It turned out very well, still moist but not soupy. I cut the essence down to 2 tsp as I use it all the time and know how it kicks. I also only had andouille so used 4 links of it sliced and browned and it was as good as any I've had with the chicken and shrimp.
This is a wonderful base recipe that you can adjust to your taste which is something Emeril promotes a lot on his show. Thank You very much Emeril for sharing.

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I made this on a shoestring with what little I had around the kitchen and it turned out fabulous.
I didn't have any peppers or celery but I did have celery seed so used 1/4 tsp that, the onion and a whole can of chopped tomatoes. As there was extra juice from the tomatoes I upped the rice to 1 cup and used long grain. It turned out very well, still moist but not soupy. I cut the essence down to 2 tsp as I use it all the time and know how it kicks. I also only had andouille so used 4 links of it sliced and browned and it was as good as any I've had with the chicken and shrimp.
This is a wonderful base recipe that you can adjust to your taste which is something Emeril promotes a lot on his show. Thank You very much Emeril for sharing.

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Not only were the Packers winners, so was this dish. Just the right amount of heat. The fans wanted my recipe, but I confessed. Tx Emeril.