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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 131-140 of 245

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  • on January 25, 2011

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    This is THE BEST and EASIEST dish! Emeril is a genius! This dish is my family's favorite and I serve it at every party we have. My family and friends raves about it and they LOVE IT! Thanks Emeril.

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  • on January 22, 2011

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    This meal was absolutely wonderful! Just the right amount of kick to it, the rice was tender, and the shrimp/chicken/andouille was juicy.

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  • on January 09, 2011

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    I was looking to recreated (if not improve on a Shrimp and Dungess Crab Jambalaya recipe from our only Cajun Restaurant in the area which is now closed.

    This was the best base recipe I found and I LOVE the Bayou Blast seasoning (although I did halve the salt

    The first change was to use brown rice. It has more nutritional value and will freeze/reheat without getting mushy like white rice (I cook a batch of food and freeze portions to take to work for lunch. I added more veggies (increased to 1/3 cup each, substituted crab for chicken, browned the sausage, precooked the shrimp, used a 14 oz can of diced tomatoes in sauce, increased the rice to 1 cup and decreased the broth (home made to 2 ¼ cups.

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  • on January 08, 2011

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    Made this recipe tonight and it was most excellent. I used Jasmine rice which was quite tasty but maybe a little too sticky, although it did not spoil the flavor whatsoever. Things I would change next time: 1 use less creole seasoning. I found it a wee bit spicy, but I wouldn't cut down by much, maybe 3/4 tablespoon as opposed to one; 2 use more green pepper as it seemed to disappear in the rice 3 add some okra; 4 add more tomato; 5 substitute crawfish for the shrimp; 6 substitute Tasso ham for the andouille 7 use long grain white rice. To get in the festive mode find an internet station that plays cajun - next best thing to being in Louisiana!

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  • on December 28, 2010

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    Taste was very good, but there is no way that this recipe is correct. 3 cups of stock to 3/4 cups of rice? Perhaps brown rice, but I doubt that would even work. This came out more like soup. Jambalaya is not supposed to be soup, but rather pretty dry with all liquid absorbed into the rice. Think consistency of red beans and rice but with more yummy treats. I liked the recipe, but next time, I would probably double the rice for this amount of liquid--or reduce liquid by 1 cup if keeping the rice meansurement static. Much better (though longer to cook jambalaya recipes out there, including any number by Prudhomme (brown meat with spices first and finish in oven. This is a decent QUICK jamby but take a little time and you will find better.

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  • on December 19, 2010

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    i didn't think 3/4cups of rice would be enough for 4 hungry adults, so i doubled the recipe and ended up eating it for the two days. there are so many yummy goodies in this jambalaya, it's nothing like the zatarain's mix where you just add meat (and i mean that in a good way. i'll never go back to the box again - this is quick and delicious!

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  • on December 18, 2010

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    One of our favorite dishes.

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  • on October 22, 2010

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    great but i mixed up the paprika and the cayenne pepper by mistake and it was sooo hot we could not eat it but if u got past the spicynes it was great

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  • on August 22, 2010

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    I didn't have any chicken stock on hand so I drained the juice from a can of chicken noodle soup, added water to make 3 cups and it came out great! I also used 3/4lb of smoked sausage and 1 diced chicken breast instead.

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  • on August 12, 2010

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    I"M ATTEMPTING TO TRY TO MAKE THIS RECEIPE, BUT IN THE MEANTIME I HAVE A GOOD RECEIPE FOR YOUR SHOW THAT I WOULD LIKE YOU TO MAKE IF AT ALL POSIBLE I MADE THIS ONE UP. THANK YOU JOANN

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