Quick Jambalaya Recipe (2024)

Emeril’s creole seasoning—recipe online—can be mixed up from spices in most everyone’s spice drawer, has a more satisfying and complex flavor, and is very likely lower in salt than the commercial mixes. You can also easily adjust the heat (cayenne) and salt to your liking.

If making this with leftover rice, I would cook the tomatoes with your other seasonings for a bit before adding the rice. If you don't have leftover rice don't make it on the side for this dish. Add two cups of stock (veggie or chicken) and 1 cup of raw rice after the tomatoes have cooked for a minute. Then add the spices. Cover and cook on low for 25-30 minutes. Just one pot (not a skillet). For a traditional note, add a 1/4 teaspoon of allspice to your spice mixture.

I make variations on this all the time. (I have not tried out this recipe, I must say.)My twist is that I do it as a one-pot meal in my rice cooker and skip the various browning and sautéing steps.When I'm fixing a pork-based meal (e.g. Andouille) I use chicken stock for the rice's liquid. Minced garlic and diced yellow onions. I should try out the dab of tomato paste and diced tomatoes! I love throwing in a box of sliced "Baby Bella" mushrooms at the end.Play with your spice rack, too!

Things are added in stages - or layered - in order to develop the flavors. It's a method common to much of Cajun cooking which is commonly and mistakenly taken for unsophisticated cuisine. Done right, it's a very sophisticated way of cooking that develops intense flavors.

Going to sub in red beans and chickpeas to make this easily vegetarian! Love this recipe.

Good recipe, easy to make with pleasing results. Two recommendations. First, the recipe doesn't say whether the diced tomatoes should be drained. Don't drain them. Second, some commercial creole seasonings (e.g., Tony Cachere's) have salt as the first-listed ingredient. (Cachere's makes no bones about it.) Check the container carefully. If you are using one of those, don't add the half teaspoon of salt the recipe recommends. You will get more than enough salt from the creole seasoning.

Love this recipe -- North Market Spices (out of Columbus, OH) has two amazing blends you can order online, Cajun and Beau Monde, that are *perfect* in this dish. Don't have any affiliation/relationship to the business - just passing along!

The exact ingredients for Emeril's Bayou Blast are 2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon cayenne pepper1 tablespoon dried leaf oregano1 tablespoon dried thyme

Used a combo of smoked sausage, leftover chicken breast, and thawed frozen shrimp. Delicious. Also added the tomatoes earlier on (with the celery and peppers) as suggested by another and they simmered beautifully with the other veggies. Started brown rice before I began with the other ingredients and that was ready when I was to blend all the ingredients together. My husband doesn’t tolerate spicy foods well so the 1 Tbls of creole seasoning added enough punch - so no hot sauce!

I didn’t have Creole seasoning, so I added canned chipotle in adobo sauce and Goya saffron seasoning. It was amazing!

A quick and easy way to cook something that's NOT jambalaya.

This recipe was deliciously perfect! Thanks to previous commenters, I used a half can of fire-roasted diced tomatoes instead of the full can and doubled up on the andouille sausage, slicing them in half lengthwise and then cutting 1/2" pieces. The Spice House Creole seasoning I used was plenty hot enough, so I skipped the hot sauce. It's a keeper! Thanks, Ms. Lomas & helpful commenters.

This is essentially a variant on Dirty Rice without the offal

If you don't have leftover rice don't make it on the side for this dish. Add two cups of stock (veggie or chicken) and 1 cup of raw rice after the tomatoes have cooked for a minute. Then add the spices. Cover and cook on low for 25-30 minutes. Just one pot (not a skillet).

As a New Orleanian who doesn't like high salt content in my Creole seasoning - I highly recommend the Tony Chachere No-Salt seasoning, which is available in stores in Louisiana or on their website (if you're not in the Pelican state).It's just as tasty as the original and healthier!

Give it a big ole squeeze of lemon at the end!

The exact ingredients for Emeril's Bayou Blast are 2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon cayenne pepper1 tablespoon dried leaf oregano1 tablespoon dried thyme

This recipe was deliciously perfect! Thanks to previous commenters, I used a half can of fire-roasted diced tomatoes instead of the full can and doubled up on the andouille sausage, slicing them in half lengthwise and then cutting 1/2" pieces. The Spice House Creole seasoning I used was plenty hot enough, so I skipped the hot sauce. It's a keeper! Thanks, Ms. Lomas & helpful commenters.

Love this recipe in a vegetarian version. I use plant-based Italian sausage (think fennel), and a home-made spice mix that I based on an Emeril's recipe I found online. I've made it with canned red beans sometimes too, and other times with sliced fresh basil leaves. Always good.

A quick and easy way to cook something that's NOT jambalaya.

Would omit the salt as the creole seasoning has plenty. Made it with soyrizo. Too spicy for my 8 year old despite my not adding the hot sauce while cooking, but I would make this again. So easy and tasty!

Add shrimp also, cooked rice separately to put under

This is a good recipe, but I would make a few adjustments: 1.) add the seasoning while you are sautéing the vegetables. 2.) cook the rice with some broth and the tomatoes.

a) YES! b)take the note on cooking w/fresh rice—worked beautifully w/brown. c)used 3 andouille chicken links. Browned in the pan & removed before sautéing onion & bell pepper. Deglazed a bit w/some white wine. Celery was sad so I used leaves as a garnish. Out of fresh garlic, so added garlic powder. d)used tomato paste and chili paste—no diced tomatoes or extra juice. e) served garnished w/green onion, side of steamed broccoli, great for 2 hungry adults w/a little left over. Will repeat!

It didn't taste like Jambalaya. One can of diced tomatoes was overpowering and that was the most prevalent flavor even though I added more cajun spice and garlic. I think I could have stopped at the tomato paste.

Magnificent flavor and easy. Used chicken andouille. Will try adding shrimp next time. I will go to this recipe whenever I have a massive amount of leftover rice from Asian takeout.

Add two cups of stock (veggie or chicken) and 1 cup of raw rice after the tomatoes have cooked for a minute. Then add the spices. Cover and cook on low for 25-30 minutes. Just one pot (not a skillet).For a traditional note, add a 1/4 teaspoon of allspice to your spice mixture.