Cajun Jambalaya

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This took me about 40 minutes total. Unless you use a quick-cooking rice, expect the rice to take longer than specified. I used brown rice, and cooked it for 15 minutes in broth first before adding it to the pot so the meats wouldn't get too soft.

I made the Creole Seasoning as directed except I added NO salt and the dish was delicious (I always figure I can add salt at the table if I feel it needs it. Like some others here, I ALMOST dumped in the whole thing, but caught in the recipe that you just use 1 TBS.

I used a leftover chicken breast, and Al Fresco Andouille chicken sausage. (no shrimp since I had none on hand and this was an impulse. This would be a great way to use up leftover meats.

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TOO EASY and REALLY GOOD! I just made this for dinner tonight in no time and my husband and son loved it! I altered the recipe just a little using 1 cup of rice, 14 ounces of smoked Hillshire Farms smoked sausage, 3 1/2 cups of chicken stock and left out the green pepper and hot sauce, as it would have been too spicy for my son. I also left out the shrimp, as I didn't have it on hand. I'll definitely make this again! I love Emeril's recipes!

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I took the other reviewers' advice and cut the salt way down from the recipe. That being said, overall I found that it took much longer to cook the rice in the broth, and I found that after cooking the shrimp, chicken and sausage, the dish was too dense with spice. I'm sure it will taste great once I add some plain rice and veggies to the mixture to tone it down a bit but using the recipe as is, it was much too spicy.

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This was delicious. I would have rated it a 5 but I have had Jambalaya at Brennans In New Orleans a few years ago & it was nothing short of amazing. What gets me is people who do not read this recipe & put the whole spice recipe into it instead of using just a tablespoon. Just go to the store, get Emerills Essence, use a tablespoon & be done with it. I used to make the essence for a long time but hey, for 3 bucks it's already in my spice drawer. READ the recipe. I added a little salt, no pepper at the end & it was really good.

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Too salty. I was shocked when I tasted the broth before Iadded them eat to simmer went on line to get ideas to decrease salt but honestly I'm a maritimer and love salty food but even I found it. TOO salty Emeril and food network please check this recipe. Once I corrected the broth it was good but lost some of the flavour.

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My husband is a big fan of Jambalaya and he LOVED this recipe. He actually brags to our friends, which is a pretty big compliment coming from him! A must try!

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This was excellent. I had leftover ham so I used it in place of the sausage. I did cover the rice mixture for the first 15 min of cooking. Will definitely make this again

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Mines does not look his BUT GOOD LAWD this sure is good ! My stomach is happy happy happy!!! I added some thyme along with the bay leaves to mines and I used Chorizo and chicken breast and shrimp. It wasn't spicy enough for me so I added Jalapenos and some cayenne pepper and the hot sauce and I used canned stewed tomatoes and I added fresh mushrooms just because I needed to add them to something before they go bad..I will be making this often and this was the easiest recipe ever!

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Emeril's "essence" recipe makes about 12 tablespoons -- this recipe only calls for ONE tablespoon of essence, so save the rest for other recipes or just use ONE tablespoon of any commercial "Cajun" or "Creole" spice mix.

DO NOT dump in the whole recipe for essence or yes, it will be too spice and salty.

The amount of salt in this recipe comes out to around 1/2 of a teaspoon, not 2 tablespoons as somebody mentioned in their review.

I've noticed this problem in nearly every one of Emeril's recipe reviews -- somebody always puts in the whole batch of essence. The same thing happens with Paula Deen's "house seasoning". Read the recipe, please!

Nice recipe -- I've found if you use short-grain rice it gets a bit mushy, so it works best with long-grain. Brown rice takes about twice as long to cook as white rice and needs more liquid -- it probably won't work very well with this recipe.

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Awesome dish. This was my first attempt in making Jambalaya and it turned out excellent, although it didn't look like the picture. I chopped my vegetables quite a bit smaller so I didn't get the color from the peppers. Had to drive half way across the valley to get the Andouille sausage. I made batch of the Creole spice as in the recipe and I'm glad I did for I'll need it for making this again soon. Another reviewer complained about saltiness but I didn't find it salty at all. I used a low sodium chicken stock and the Creole seasoning is only 1/5 salt so that's just 1/5 of a table spoon of salt, not so much in my book. Anyway, DELICIOUS!