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Chicken-Andouille Casserole Recipe

Chicken-Andouille Casserole

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Average Rating:

Total Reviews: 67

Showing 21-30 of 67

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  • on August 25, 2010

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    I made this, and my family loved it! I'm not sure what the previous person was talking about, because it looked great when it was done and it was wonderful!!

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  • on May 21, 2010

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    Sorry, but it didn't look very pretty when served, and it didn't reheat very well. I probably won't make this again

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  • on April 20, 2010

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    I used artichoke out of can, so I didn't have to fuss with the needly artichoke leaves. It was pretty easy to make, very satisfying. I didn't feel like making a whole thing of essence so I looked up the essence recipe and eyeballed everything it called fo. Taragon made this dish special. Chicken turned out tender. Maybe next time I would use more andouille.

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  • on March 25, 2010

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    This dish was well worth the time ! The compliments still keep coming. Huge hit !!! I suggest prepping everything before you even think about starting.It took three batches for me to cook the chicken and I had no left over flour. I tried to judge the amount of oil and add flour accordingly . It also looks a little liquidy before it goes in the oven , but it thickens to the perfect consistency. This dish is one to impress friends and family !

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  • on March 02, 2010

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    Tracey, I am glad you posted the calories per serving. This is my new fav recipe and I have made it so many times, I was scared it was one of my guilty pleasures. This recipe is soooo good! What type of recipe calculator do you have that does that? I want one! And what was the serving size?

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  • on February 15, 2010

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    Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast:

    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly.

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  • on January 10, 2010

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    I read the reviews before making this dish, and decided to make my own variations. My family loves the version I make. I follow the recipe, but with these changes: instead of Essence in my flour, I season it with season salt and paprika, usually a 1/2 C flour. Instead of andouille, I use 1 lb. hot italian sausage, casings removed and in bite size pieces. Its good with mushrooms and without (my husband HATES mushrooms!. I also eliminate the artichokes and tarragon - personal preference. I cook all this in a large saucepan, then transfer it to a 9 x 13 baking dish. Instead of the breadcrumb mixture, I take one stack of Ritz crackers, crumble them and spread on top. You can also drizzle melted butter on top of the crackers if you want. Bake it for 25 minutes, and serve over white rice. The leftovers are even better than the original dish! Thanks Emeril!

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  • on January 03, 2010

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    i love to watch Emeril cook, but the list of his ingredients are expensive, overwhelming, inaccessible on the west coast and just takes a long time in the kitchen. With his too much use of butter, heavy cream and bread crumbs, Emeril's recipes are sure not helpng with the obesity rate in this country. I would love to see more recipes with less than 10 ingredients. this recipe is not for me.

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  • on December 24, 2009

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    I made this for my husband and my friend and they loved it. It also didn't take very long which I loved also. I'm currently online to get this recipe so I can print it for my father-in-law. Yum!

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  • on November 10, 2009

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    We are promised that the "Essence" recipe will follow in the ingredients list and it is never given. This is a key ingredient. How are we supposed to make this recipe without it? It would not let me post this without a rating. Unfortunately "don't know" is not an option.

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