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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 41-50 of 62

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  • on February 25, 2008

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    It took longer to prep everything but the final out come was a wonderful meal. I have family members that love hot and spicy food and others that can?t handle it, so I followed the recipe and let the ones that like it ?Hot? to just add hot sauce. Everyone loved it. Time consuming to make but worth it, thank you Food Network and Emeril.

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  • on February 20, 2008

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    After reading the other reviews, I did take the advice of cooking the chicken & shrimp the night before (good time saver. I used chicken thighs which remained nice and moist. Also from another review, I went ahead and used 2 boxes of a "Bayou Blend" rice instead of plain white or brown rice which yieled closer to 3 cups of rice in total and worked out perfectly without changing the amount of liquid the recipe called for. I substituted chicken broth for the water and the extra flavour was wonderful. Everyone at my dinner party took seconds! I will definitely make this again.

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  • on February 07, 2008

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    I had a cajun cookoff at work for Mardi Gras 2008. I searched and found this recipe. I found it to be very easy to cook. I even won "People's Choice" in the cookoff. So, "Thank you, Emeril!"
    Some people thought the flavors blended very well together. It does have a kick to it though, which I loved! Definitely recommend this one!!

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  • on February 06, 2008

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    This was my first attempt at Jambalaya...in honor of Fat Tuesday. It was delicious and my husband and we have lots of leftovers to eat on this snowy day!

    I followed the recipe exactly but used chicken thighs and drumsticks and used yellow Zatarain rice...just threw it in the same pot with everything else when the time came. My husband would have liked a bit more spice so next time I'll add more Bayou Blast. It's a lot of work but so worth it.

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  • on February 06, 2008

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    I made both this recipe and Emeril's recipe, Jambalaya Pasta with Penne, which I thought was even tastier than the regular Jambalaya - but the crowd I had over for Mardi Gras was completely ga-ga for this recipe. They loved it. I recommend you do make up a batch of Emeril's Bayou Blast to season your chicken and shrimp. It made all the difference with its balance of flavor and heat.

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  • on January 16, 2008

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    This recipe for jambalaya is a lot of work, especially when you prepare the creole seasoning yourself. It took my boyfried and I about an hour and a half to prepare everything and it still tasted like the recipe was missing something. It was still good but I was expecting it to be better.

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  • on January 14, 2008

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    This was absolutely fabulous! I followed the recipe exactly as written except I didn't include the tomatoes because I don't like them in jambalaya. It was one of the best meals I have had in a really long time. Be forewarned, however, that it is VERY spicy!

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  • on May 20, 2007

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    Recipe stats give prep time as 10 minutes--in what universe?! Took me well over 30 mins.

    Seasoning the shrimp and chicken was no fun. I put the seasoning ingredients in a zip-top bag, shook it well to mix, then added the shrimp, and shook again. Removed and set aside. Ditto chicken.

    The jambalaya seasoning stuck to the bottom of the pot and almost burned. Even after adding the liquid. the jamabalaya tasted dusty, hot and flat. I had to liberally add sugar and milk to smooth things out and give it body.

    Maybe my fire was too hot, but I wouldn't make this again.

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  • on May 14, 2007

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    I didn't have any chicken so added just chicken broth instead. Huuby was disappointed witht he fact that it didn't have chicken. So it would have been 5 star if I had followed the recipe

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  • on April 28, 2007

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    Had some friends over for a 20+ year high school reunion and people had 2nds and were even picking food out of the pan later. Very simple too.

    I improvised the last step and cooked the rice in with the rest of the meal. It was perfect in the electric skillet too

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