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Kicked-Up Jambalaya Recipe

Kicked-Up Jambalaya

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 21-30 of 62

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  • on May 22, 2010

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    Great recipe. Love the flavors but my rice is either mushy or I end up with about 1 cup or two more liquid and have to over cover it to get all the liquid absorbed.

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  • on April 25, 2010

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    I make this for pot lucks and it's always had rave reviews!

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  • on February 09, 2010

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    This spicy dish is delicious and full of flavor! It is difficult to find "good" tomatoes in January in our area, so I used canned (drain them. Also, I substituted chicken breasts for the whole chicken. I love heat in my food, but if you like less, just omit some of the cayenne.

    For a cook like me (without the culinary knife skills of a chef, the prep time is a lot more than 15 minutes. There is a lot of chopping with this recipe. Next time I'll prep the ingredients the day before I cook.

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  • on December 20, 2009

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    I had company over to watch football and this was a great hit! Be sure to start early enough to do all the chopping because there is a LOT. I could eat this every week!

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  • on December 14, 2009

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    First time making this dish and the family loved it. I used three cups of rice instead of two to absorb the liquid. The flavor of the sausage with the rice was exceptional but next time will consider using maybe 1/2 pound of a milder sausage also.

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  • on August 02, 2009

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    This is my family's new favorite! I cooked the rice separate because I never cook rice right and didn't want to ruin the dish. I have a rice cooker (miracle worker. It was still delicious poured over the rice.

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  • on August 01, 2009

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    I've made this numerous times but with a few alterations. I substitute 1 1/2 pounds of chicken breasts cut into 1 1/2 inch cubes. It's also hard finding andouille where I live, so I substitute a good smoked sausage. I also like a little more tomato in mine, so I use a large can of crushed tomatoes. I also cut back on the amount of cayenne in the Bayou Blast in order to be able to control the heat level. (Not everyone here likes things so spicy. You can always add a little more heat back in if it?s not hot enough, but you can?t take it out. I?ve eaten Jambalaya at several New Orleans restaurants, and this recipe taste every bit as good as what I get there.

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  • on March 22, 2009

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    Made this for the 2nd time. This time I seasoned the shrimp and chicken by coating with the Bayou Blast as if it was a rub ( but don't rub it in This made the dish a lot hotter, even more wonderful!.

    Karen
    Oak Park, Il.

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  • on March 02, 2009

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    I did not see the chicken listed, but in the directions I did.....how much chicken do I add.

    I made another Jambalalya of Emeril's before, and found it to be the best....

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  • on March 01, 2009

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    prep is a little tedious and time consuming, buy it is soooooo worth it. I could almost eat it every day.

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