Cajun Jambalaya

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I just thought Jambalaya was going to be more soupy. but i loved it and next time i would add more spicy. i like my food hot.

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This recipe is a keeper. It was quick, easy and a show-stopper. Everyone loved it; perfect for Fat Tuesday. Emeril is such a great guy. I believe he sells "Emeril's Essence" in stores, but he's generous enough to give us the recipe. Thanks Emeril!

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Wow, I am so impressed with myself for making this!! I decided to try making Jambalaya for Fat Tuesday but was cooking in my boyfriend's kitchen with limited space, and limited time (had to finish before LOST came on. I am a pretty good cook so I never really follow recipes to a T unless I'm baking. With this recipe, I feel like you can really play around to your tastes and work with what you have, and it will still come out amazing.

I basically followed the recipe but was really lax about it. I used more veggies than the recipe calls for: 1 green pepper, 1 red pepper, 2 stalks celery, 1 tomato. I bought 1/2 lb of shrimp rather than exactly 12, and used the entire small package of chicken I purchased. My grocery store didn't have Andouille sausage so I got a package of jalapeno chicken sausage with roasted red pepper and just used the whole thing. This was delicious! I didn't have Worcestershire either, and added 2 cans of chicken stock (2 cups each rather than waste 1 cup, and I just let it all simmer longer to reduce the liquid and combine all the flavors even more. I had a container of white rice leftover from Chinese delivery so I used that and it worked perfectly (and saved me a big step!. I did make a big batch of my own Emeril's Essence in advance which I am now going to use in everything. I just ate the leftovers for lunch and I still can't believe how delicious this is! Next time I am going to add even more veggies, maybe even some beer, and make twice as much!

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I am not a good cook by any means but we're having a Mardi Gras potluck at work today and I wanted something traditional. I've never made Jambalaya. Did a test run last week and am doubling the recipe today - with a few tweaks that I saw here in the reviews.
First, prep time is nearly 40 mins...but I cut everything up last night and will measure out the other ingredients in little bowls so all I'll have to do is 'add' as I go along. Second, definitely brown up the sausage/chicken/shrimp before adding to the rice (I'll do this before I start the dish. Third, as previously stated, use long grain rice. I also 'wash' mine first - I do this with all rice...seems to remove that 'extra' starchiness.' Fourth, WATCH HOW HEAVILY YOU SPICE THIS DISH with the creole seasoning. The recipe calls for a tablespoon to season the chicken and shrimp before cooking. Hubby and I thought it was a little TOO hot...so I'm going to use 1 T for the doubled recipe ...(not that I don't like hot, but for myself, I can't taste the flavors after a certain point... and lastly, you must watch the rice as it cooks and stir pretty constantly....mine turned out fine with the 3 cups stock that was called for. First time around, I may have left the rice cook a tad too long but I got worried about putting raw chicken in at the last minute and took a few extra minutes to brown it and the shrimp, as was recommended elsewhere.
We have someone at work who is from Louisiana, so his review is what I'll report back!! YUMMY......

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Great recipe! I followed some other reviewers' advice and doubled the veggies, plus added 1/2 cup of diced red bell pepper. I also browned the diced chicken at the very beginning and then set it aside to add at the end. I make my own "essence" and had to use smoked paprika once since that was all I had. Now I don't make it any other way. What a great additional smoky layer of flavor! Oh yeah, I replaced one cup of broth with one cup of dry vermouth. A very nice dinner!

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This was fantastic! I like my food to have a little more kick so I added some extra hot sauce and added a cup and a half of okra during the last 10 minutes. I couldn't find Andouille so used smoke polish sausage instead and next time will add more vegetables, chicken and shrimp to it as well. Delicious!!!

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Cut the salt and cayenne in half, bang on recipe.

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Worcestershire sauce in jambalaya? Yech. Adding the meat without browning it really robs this dish of flavor and texture. Will not make again.

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this recipe was spicey and delicious!!! i made my cajun friend test it and he definatly approved!

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i made this tonight for a company pot luck...it came out wonderful! i was very pleased. cant wait to serve it tomorow!