Cajun Jambalaya

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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!

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This tastes fabulous and is relatively easy. Great Fat Tuesday Jambalaya. For those of you who think it was overly seasoned or too salty-- I'm convinced you used the entire seasoning mix listed at the end of the recipe. You are only supposed to use 1 TBS. I quartered the recipe for the seasoning (and still only used 1 TBS of it, saving the rest for another use. It's not overly seasoned/ not overly salted-- and I tend to under season things.

Anyhow, my rice did turn out a bit mushy-- for that, I'd like to remove 1/2 a star, but since I'm not able to, I will give it a full 5 for taste, which was fabulous. I used jasmine rice. Next time, I'll add less liquid and cook rice for less time. I served hot sauce on the side (yum.

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It was very, very good. I served with cornbread, doubled the recipe. I followed the directions just as they were written. I used basmati rice and it was perfect. Not too salty at all. I didn't add extra salt other than what was in the creole seasoning (I have Emeril's Essence that you can buy in the store by all of the spices. It was easy to make and I love that it's all stove top in one pot!