Cajun Jambalaya

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I am making this for dinner tonight! I made this recipe a few weeks ago and it was a hit even with my picky, spice averse daughter! She downed alot of water but she said it was so flavourful she loved it. It was quite simple to prepare. There was alot of extra cajun spice leftover which I have since used to season plain chicken breasts and pork chops. I used a can of diced tomatos instead of the fresh tomato and pulled out a few bowls worth of the jambalaya before putting the shrimp in at the end for my sister who has seafood allergies. It was perfect!

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Love this recipe! It is so good! Everybody I've shared it with loves it too. I make some tiny changes. I add a whole can, 15 oz, of diced tomatoes with the juice and don't add but a couple drops of hot sauce, because the seasoning is already good and spicy. Because I only eat seafood meat I double up on the shrimp, but I'm sure the chicken and sausage are fantastic. Thank you Emeril!

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Delish. I followed the recipe exactly except I substituted quinoa for the rice. It turned out perfect. I will for sure be making this again.

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3/4 cup rice and 3 cups chicken broth???? That's insane. I doubled this recipe for all ingredients and used 2 cups rice and 4 cups chicken broth. As is the recipe would be like soup. I can't belive anyone made this recipe with that much liquid.

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The ingredients were great and so is the seasoning recipe, but to be honest the rice was a complete failure. I don't know if it was me or what, but I boiled it like crazy and the rice simply wouldn't cook. The rice proportions also seem a little bit off.

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Awesome recipe. Very easy and tasty. I doubled the recipe and there was not a drop left over. There were 7 adults and everyone had seconds. My family loved it! Very reasonable also.

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Is it my imagination or does the actual dish look nothing like the featured photo? Where is the rice? Why are the veggies so large? This is a delicious recipe and quicker than most jambalaya. I added okra and some beef strips since I had them on hand and used cooked shrimp. My husband loved it.

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My husband and I thought this was an excellent dish. We made it for Fat Tuesday, and it was easy to make. It is not too salty as others have posted, when you read and follow the directions. I already had the Essance on hand from a previous recipe, but have also found it in the spice isle in the stores. I choose to use a chicken thigh, as they are jucier and have more flavor. Also, my store did not have Andouille sausage, so I used Hillshire farms smoked pork sausage. I also used Emeril's chicken stock purchased from the store. The price of shrimp was too high at the store I was at, but they did have a 1/2 ring of frozen cooked shrimp cocktail on sale that worke. I pitched the sauce, thawed the shrimp and added it at the end only to heat through. It was yummy. Can't wait to make again!

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This was delicious and made us feel like we were in NOLA celebrating Mardi Gras. I followed recipe pretty much "as is," except I bought a rotisserie chicken and used that cut up for the chicken so I could have quick and easy dark and light meat. I also used a can of roasted, diced tomatoes in place of the choppped tomatoes. I doubled the recipe to share with friends and everyone loved it. I used Uncle Ben's white rice (not fast cook and it really came out perfect and not mushy. The only thing I'm going to try next time is to add some tomato paste to the recipe, as I felt it needed just a touch more tomato base... but I haven't tried that yet so I don't know if that would necessarily improve it. Overall, this is a delicious recipe and very authentic tasting (duh, it's Emeril!

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Wow! Made Fat Tuesday a real celebration. No-fuss preparation for gourmet flavor. Used smoked turkey sausage, added couple handsful fresh spinach during last 10 minutes, left shrimp whole, and prepared/served wild rice separately (yellow rice would be yummy too. Consider making your own Essence - easy to mix a smaller batch by substituting teaspoon for tablespoon, using only one total tablespoon per recipe. So superior to bottled Cajun/Creole spices. Simply spicy deliciousness. Thanks, Emeril!