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Mardi Gras Jambalaya Recipe

Mardi Gras Jambalaya

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Average Rating:

Total Reviews: 18

Showing 11-18 of 18

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  • on February 07, 2010

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    Great recipe, takes time to make but worth the wait. I doubled the cayene and added a fresh one cut up so it had plenty heat. I also used two Canada Goose breasts instead of duck which worked quite well. Good stuff and lots of left overs for the rest of the week.

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  • on December 01, 2009

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    SOOOOOOOOO AMAZING

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  • on February 16, 2009

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    This was sooooo good. i used canned tomatoes though. used 2lbs shrimp and increased the ceyanne to 1 tsp

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  • on October 08, 2007

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    Wonderful recipe. I added a touch more spice and broth Bam!!! Bam!!!

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  • on April 27, 2007

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    This made for an amazing dinner. Great for a group. My rice came out a little mushy, but that probably was my fault

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  • on April 23, 2007

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    Delicious! Like everyone else, I substituted chicken for the duck. I used bone-in chicken but followed the directions for the duck. Oh my, is it amazing!! Just like being in the big easy! I will definately make this one again! Thanks Emeril!

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  • on February 21, 2007

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    I grew up in New Orleans and Jambalaya was ALWAYS a Mardi Gras staple - just like getting a King Cake and wishing for the baby!!

    This recipie is as close to what I remember eating then!! I use chicken instead of duck as my family are not all duck lovers and it is still quite tasty!!

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  • on October 20, 2006

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    I followed this recipe to the letter with the exception of substituting chicken thighs for the duck (which I couldn't get at my supermarket. The finished dish is very good, but seems as if it should be spicier. I will definitely make it again, but will add significantly more than the half-teaspoon of cayenne called for.

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