Cajun Jambalaya

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Thank you for teaching me how to make my first Jambalaya. It was excellent! I substituted a mixture of Masterfoods Cajun Seasoning and Mixed Herbs for the seasoning because I had them lying around the kitchen. I also doubled the amount of onion, green bell pepper, and celery.

I have to say that two tablespoons of salt is a bit too much; I used just one teaspoon of cooking sea salt which turned out to be perfect, although the Cajun Seasoning contained a bit of salt too. I think some people may want to reduce the amount of salt, since some salts are rather... um... salty.

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This recipe calls for way too much salt! The dish was ruined. I would suggest only using half of the salt that the recipe calls for (or even less. After all, you can always add salt but once it's in there you can't remove it. Other than the salt issue, I think this would have been a really good dish.

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It was Saturday night and I needed some inspiration for a dinner idea. The old man wasn't too much help. Then it dawned on me why not make something from the place I had just been to, New Orleans. I sent my man to the store to get a few things though we had most of what the recipe called for right in our kitchen. About an hour later dinner was served and all I heard while I was eating were sounds of satisfied taste buds.

Since making this dish I have used the bayou blast on BBQ'd skewers and to blacken chicken. I love this stuff just like I <3 NOLA.

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I made this a couple of weeks ago and it was a big hit, will definitely be making it again. Mushy rice can sometimes be a problem for jambalaya (it was for me. Someone suggested I use parboiled rice instead of regular, and that seems to have done the trick, no more mushy rice.

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I give this 4 stars because I veered from the recipe, but what I created got rave reviews. I seared the sausage and ESSENCE-coated chicken beforehand, and added them to the pot after the tomatoes, along with an extra 1 Tbsp ESSENCE. Once the chicken was cooked through, in went the shrimp. I used a mixture of yellow/green/red peppers AND onions, diced. ALSO - We like our jambalaya OVER rice, so I only used about 4 or 5 cups stock for a quadrupled recipe, with a bit of cornstarch added in to thicken. Everyone loved this with the above modifications!

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I made this for Mardi Gras yesterday. Easy and delicious! My family loved it! The andouille was a little spicy for my 9 year-old, so next time I may substitute a less spicy sausage.

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This recipe produced good flavor but mushy rice. It calls for too much broth relative to the rice. I doubled the recipe and even reduced the broth by 1 cup for the doubled recipe, but the rice was still mushy. However, if the broth is reduced too much, the chicken, sausage, and shrimp may not cook sufficiently. I have made other jambalyas in which the meats are browned and cooked first, and they are better.

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Happy Fat Tuesday! This recipe is quick and easy ... SO very happy with the outcome. Made it in a cast iron skillet and served it right out of the pan. Rave reviews from 5 discerning palates. I kicked it up with a little more hot sauce but that was about the only change and I didn't think that Emeril would mind.

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Made this tonight for Fat Tuesday dinner & it was an instant hit. My family of 4 picky eaters all loved it! Due to some young palates, I didn't use quite as much hot sauce and I am a pretty casual measurer at best, but this recipe requires no tweaking and was a delicious jambalaya.

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excellent!!!!