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Here’s how the rating system works:
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| Cajun Chicken and Sausage Jambalaya Recipe courtesy Emile Stieffel Show: Throwdown with Bobby Flay Episode: Jambalaya Overall User Rating:  |
Easy and Oh So Good , GREAT
12/18/2006 at 12:05pm
User: Mark from Western Springs, IL User Rating:
I was pleasantly surprised at the taste of this recipe. It was great, easy to make. I left out the Tasso as it is a speciality item and the taste did not suffer. I have now made it 3 time all to great reviews.
Excellent Jambalaya
12/04/2007 at 09:55pm
User: Matthew from San Jose, CA User Rating:
This is spot on for those who want a very traditional jambalaya. I made it with tasso and without. While you can still obtain a good result without tasso, in my opinion, using the tasso takes this from good to spectacular. My trick for finding tasso was to call a local New Orleans style restaurant and ask them to order me some extra tasso. They were completely willing to help me out. The cost was actually less than buying ham from the deli. You can buy enough for multiple recipes as the tasso will freeze very nicely. One final change I have made is that during the last 5 minutes of the cook, I stir in a bunch of raw, deveined 21-25 count shrimp and let the heat from the rice mixture cook them through. I think this is the cherry on top that really makes the dish extra special, but it is a departure from a normal jambalaya. If you love shrimp, give it a try.
not great jambalaya....but good
11/27/2007 at 12:33am
User: TOM from altamonte springs, FL User Rating:
I made this recipe, in fact I think I've made every Jambalaya recipe known to man. This recipe was definately in the top 10 i've made/tried, but fell short of "WOW".... Trust me when I tell you as an ex-chef, you need to find the recipe on this site named "Hatties Jambalaya" after the founder of a creole restaurant in Saratoga Springs NY. In fact it is the same restaurant for those of you who saw the throwdown episode for fried chicken. I promise you, you will never find a better bowl of jambalaya....follow it exactly and bon'apetite....!!!
Authentic taste
11/21/2007 at 11:02pm
User: Serena from Eldersburg, MD User Rating:
This is the BEST jambalaya recipe I have ever made. My mother is from New Orleans, and she agrees that this is the most authentic recipe she's ever tasted away from 'home.' It is super easy to make and my whole family loves it - which is no small feat with 4 children!
Easy and good! Great combo.
11/02/2007 at 11:38am
User: Robert from Scranton, PA User Rating:
I have made this recipe a few times. THe only difference is I don't use the Tasso (because I can't find it). I have used southern type cured ham and even used pancetta once. I love this recipe.
Excellent and Easy
10/24/2006 at 03:24pm
User: Anonymous User Rating:
I have never made Jambalaya before, but this dish is super easy. I have since tried it again with different types of sausage, and still find that it tastes great!
Kickin' Cajun
10/12/2006 at 07:02pm
User: Tracy from Liberty, TX User Rating:
This recipe was the bomb at my football party!My guest's loved it.It was quick & simple.
Tasty
10/02/2006 at 09:54pm
User: KELLY from Dayton, OH User Rating:
This is a wonderful recipe. It is a little labor intensive with all of the scraping and converting gallons and pounds into workable measurements was a pain But the end product is more than worth the effort. I followed the recipe exactly, including the tasso.
Really good jambalaya
10/01/2006 at 06:41pm
User: Reuben from Antelope, CA User Rating:
This recipe is really good. I measured and weighed ingredients for the recipe as listed. I converted the weights to volumes and then cut the recipe in half. Here are the measurements that I get: Cajun Chicken and Sausage Jambalaya 3-1/2 cups mild smoked pork sausage, sliced 1/4-inch thick 3-cups boneless skinless chicken thigh meat 3-cups onions, diced 1 Tbs minced fresh garlic 3-1/2 cups tasso ham, cubed 1 tsp whole fresh thyme leaves 1 tsp chopped fresh sweet basil leaves 3/4 tsp coarsely ground black pepper 3/4 tsp white pepper 3/4 tsp red pepper flakes 3 cups chicken stock 1-1/2 cups long-grain rice 1-1/2 tsp freshly chopped curly parsley leaves
Throwdown Jambalaya
09/29/2006 at 09:54am
User: Barbara from Slidell, LA User Rating:
Thought the recipe was great. Hadn't used some of the spices in my jambalaya but found they gave it a really good flavor. Also, it is not a difficult recipe and has ingredients that you have on hand so you don't have to make a special trip to the store before preparing. That is important to working people who like to cook from scratch rather than use a box mix. Instructions were easy to follow as well.
Authentic Taste
09/27/2006 at 04:42pm
User: Michelle from Decatur, GA User Rating:
I grew up in Louisiana and this is the best recipe I've found. It's great! Next time I will add a little salt though. I made mine with pork and andouille sausage so you can substitute any meat you have on hand. Thank you...It's like being home!
Good, but not amazing
09/25/2006 at 12:13pm
User: Michael from Katonah, NY User Rating:
You'll need to use Google Calculator or something like it to convert gallons to cups, pounds to oz., etc. They never mention when to add the red pepper flakes, so I just added them along with the black and white pepper. Overall not a bad dish, but I found myself wanting more. The rice consistency was right-on though, which has been a problem in my previous jambalaya efforts. I'll make this again, and when I do, I'll add some celery, and a bit less meat.
wow!
09/18/2006 at 07:01pm
User: tracy from puyallup, WA User Rating:
I didn't expect it to turn out as great as it did! Just the right seasonings.
Excellent!
08/21/2007 at 09:22am
User: William from Indianapolis, IN User Rating:
Well worth the work! If you can't find the tasso ham or don't have the 5+ hrs to smoke your own, just pick up a pound of diced ham from the grocery store and add a few shakes of white pepper, paprika and cinnamon (spices used on the tasso ham, that don't already appear in the jambalaya recipe). It adds a slightly warm undertone to the taste of the dish that everyone seemed to like. Oh, and after the 25 minutes that the rice has to cook, it may look like there is a lot of liquid left over, but it all gets soaked up when you stir it up.
Authentic tasting
08/20/2007 at 02:02am
User: Jonathan from Grand Terrace, CA User Rating:
I really liked it but I used andouille sausage instead of smoked sausage and it made it a little too spicy so next time i'll cut back on the red pepper flakes
Good eat'n
07/04/2007 at 02:48pm
User: Adam from Thousand Oaks, CA User Rating:
I'm a CA transplant from New Orleans, so really appreciated that Emile shared some of the keys including when and how to cook the meat, the importance of the black stuff on the bottom of the pot, and when and how to add the rice and spices.
good basic recipe
07/04/2007 at 01:41pm
User: Valerie from Alpharetta, GA User Rating:
I use this recipe all the time as my go-to recipe. you can substitute whatever ingredients you would like.
Hearty & Delicious
06/06/2007 at 05:33pm
User: Melissa from Severna Park, MD User Rating:
I don't know if this was the BEST jambalaya I've ever had, but it was pretty darned good. And it was very, very easy to make. We made it several times over the fall and winter; it was a big hit (and there were leftovers a-plenty!)
Amazing Jambalaya
06/05/2008 at 11:38pm
User: Kelly from Phoenix, AZ User Rating:
Very tasty and spicy!! Much easier to make that the recipe looked at first. It was difficult to find tasso, but well worth it if you can. We found it at a specialty sausage store in downtown Phoenix, AZ. The tasso was covered in red pepper flakes so we didn't add the additional red pepper flakes recipe called for and absolutely didn't miss them. It was still an intensely spicy dish. We also used chicken breasts vs. thigh meat which was not a bad substitution. Didn't take away from dish in our opinion. It's a must try dish!!
close but no cigar
05/20/2008 at 10:01pm
User: Anonymous User Rating:
looks to be the right color but far from real cajun jambalaya I've been all over the bayou growing up cooking with the jambalaya king and have never seen anyone start there jambalaya this way. very bland
Easy authentic Jambalaya
03/12/2007 at 06:45pm
User: Anonymous User Rating:
This recipe was so easy and tasted so authentic,
Awesome
03/05/2007 at 01:13pm
User: Don from Hollister, CA User Rating:
The BEST ever, I never put dark chicken in before adds really great flavor!! This one is to dye for!!
Exactly what I was hoping for
02/26/2007 at 11:49am
User: Catherine from Skiatook, OK User Rating:
This jambalaya was so delicious and tasted exactly like what you would get in Louisiana. There isn't any tasso available where I live so I had to leave it out, but it was still wonderful. I also added some chopped green bell pepper and celery. Using an iron dutch oven is definitely key, as the browning from the sausage makes that wonderful almost black broth that has so much flavor. This recipe is the best!!
Excellent
02/05/2007 at 08:47pm
User: Anonymous User Rating:
Made this recipe (minus the tasso) for a superbowl party, came out perfect. Made the concentrate the day before and just added the stock and rice the day of the party. Best jambalaya recipe I've had
Great for a crowd
01/28/2008 at 07:53pm
User: Dale from Bigfork, MT User Rating:
I have fixed this recipe several times and it is wonderful. I have a large dutch oven and smoker so I am able to 1. make my own tasso (from a recipe on nolacuisine.com) and 2. smoke the chicken thighs for about 45 minutes before browning in the dutch oven 3. really work the graton from the bottom of the pan. That is the true secret to the dish. I did change the recipe slightly, adding green peppers and celery to the onions. I am in the process of setting this up to feed about 50 people and Emile has been a great help. My six gallon jambalaya pot should be here any day...
Great taste and easy
01/27/2008 at 08:34am
User: null from null, null User Rating:
I made this jambalaya and everyone loved it. The first time I made it, I made the mistake of using dried spices, and followed the same recipe, and it was overpowered by the thyme, made it again with fresh spices, and WOW what a meal. Family and friends raved about this. I plan on making this for my Superbowl Party.
Execellent Recipe
01/26/2008 at 08:35pm
User: Anonymous User Rating:
You have to use the tasso ham to have the right flavor.
Awesome Jambalaya
01/23/2008 at 03:41pm
User: Kathy from Kansas City, MO User Rating:
Absolutely the best jambalaya I've ever had. Unfortunately, I don't have a dutch oven, I made it in my slow cooker instead so we could eat when we got home. Like most other folks, I couldn't find tasso for the life of me, but I don't think it made too much difference. Added rosemary and a bay leaf to the herbs and used brown rice instead of white due to my diabetes. I'll definitely use this recipe rather than my old one.
A Keeper
01/19/2008 at 04:28am
User: Janet from Alvin, TX User Rating:
This was the first time I've made Jambalaya. We both loved it! I used brown rice which took about 50 minutes to cook.
Great Jambalaya with or without Tasso
01/17/2007 at 02:39pm
User: Howard from Suisun City, CA User Rating:
Tasty and stick-to-the-ribs man-food! This'll solve the late in the day hungers for sure! Be sure you follow the rice cooking instructions closely, very important to the consistency. Great for a big party, you won't have ANY leftovers that's for sure! Don't skimp on the chicken or sausage either!
Awesome! And Easy!
01/16/2007 at 06:13pm
User: Lori from Berkeley Heights, NJ User Rating:
Ok. I made this twice. Once with Andouille, where I cut the portion down dramatically just to do a test run of it. Even with the guessing, this came out delicious. Next, I followed the recipe. But halved according to another posters measurements. This time I used mild smoked pork sausage and chicken. Forget about finding the Tasso ham in NJ. At least around me! These people never even heard of it. I asked a number of butchers and they all looked at me like I had 3 heads. But trust me, the ham is not essential. Since I made this for a party, I made the concentrate ahead of time and then a bit before party time, I just followed the recipe from there and voila. AWESOME! I tell you AWESOME!!! Mind you, I'm not chefette and this was just too easy and tasty.
Smoken Jambalaya
01/11/2007 at 10:47am
User: Brad from Madera, CA User Rating:
I made this dish without tasso it came out great. My wife is glad I cut the pepper's by 1/3.
No wonder this won the throwdown!
01/07/2007 at 08:02pm
User: JANE from du quoin, IL User Rating:
Watched the show this afternoon. Looked in the freezer and found andouille, pork chops, and chicken thighs -- thought the combo might work based on the discussion (clean out the fridge) in the show. Sliced and sauteed the meat and poultry, then followed the recipe exactly using a cast iron pot. Covered the pot,turned the heat completely off. Ran an errand and came home 20 minutes later to a fabulous dinner. Everything, including the rice, was perfect. SO easy and SO delicious!