Cajun Jambalaya - Emeril Lagasse

"I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from"
photo by gailanng photo by gailanng
photo by gailanng
Ready In:




  • In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
  • In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
  • Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
  • Stir in rice and slowly add broth.
  • Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
  • When rice is just tender add shrimp and chicken mixture and sausage.
  • Cook until meat is done, about 10 minutes more.
  • Season to taste with salt, pepper and Creole seasoning.

Questions & Replies

  1. It says "Recipe below" for the spice mix, but it isn't there.


  1. I don't know what some of the negative reviews are talking about. We've made this recipe at least 3x/month & love it!! Our trick is using 2 boneless skinless chkn thighs, trimming off all the fat & rendering it down to get all the liquid chkn fat out, & then browning our sliced andouillie in it. Set the andoullie aside and use all the remaining liquid in place of the olive oil the recipe calls for. Also to make the seasoning easy we just use Tony Satcheries Cajun seasoning. We use a bit more onion, gr pepper & celery as well and of course fresh raw cleaned argentine large shrimp. Lastly be sure to chk rice tenderness b4 adding the proteins. We usually add 5 or so minutes of cook time. Trust me people... Jambalaya doesn't get better than this!!
  2. I may not be the sharpest knife in the kitchen drawer, but didn't know whether to use cooked chicken and shrimp. Went with the precooked and all I can say, smellin' those kitchen smells and all do make me hungry.
  3. Very tasty. Used gulf shrimp & chicken thighs. Nice complex spicing. Rice is mushy only if you overcook it or it sits too long. So it's not a dish that holds well appearance wise but taste wise it's still good. My guests were very happy!
  4. Mushy rice, bland flavor, (I kicked it up quite a few notches with hot sauce). For the amt of work that went into this dish, not to mention the expense, it was a waste. Emeril must be leaving out a key ingredient for proprietary reasons. Find another recipe!
  5. I have made this recipe over a dozen times. It's easy, delicious and it never gets old. Now that I am pregnant I buy the nitrate-free andouille sausage at Trader Joe's and it tastes just as good.



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