Chicken-Andouille Casserole

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Fantastic ! I had some modifications after reading other reviews. I did use the Panko increased to 1 C. And 1/2 cup of the parmesan fot the topping. I used 12 oz total Andouille. Canned Artichoke hearts worked great. I did not use the Tarragon because I don't know if I like Tarragon. I made a cajun rice dish to serve it over. I had RAVE reviews from our guests. Everybody had seconds. Thanks Emeril for another GREAT one !!

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While this casserole was a bit different, the chicken and andouille sold it initially because my husband loves anything slightly resounding from Louisiana. This recipe was a huge surprise hit- my husband loved it. I agree with the previous reviewers that the bread crumbs did not add anything in the end. In fact, it made the top texture a bit grainy and unappetizing. I actually just mixed it up afterwards to try and hide the breadcrumbs. It really didn't matter, because the flavor spoke for itself. It was delicious (what little I got to eat of it since my husband ate most of it. Thanks Emeril. Another hit.

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This is one of the best recipes I have ever tried. Honestly everyone I have made it for devours it. Similarly to a previous post, I do not really love artichokes so I just omitted them. You honestly do not even notice, it isn't like the casserole is not full enough without them. Also, one time I used pork instead of chicken and the pork turned out so tender you could cut it with a spoon. I also couldn't find andouille once so I used a combination of jalapeno smokies and italian sausages and they were great. If you have not tried this recipe yet you have to at least once. Truly fab.

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From the first bite the favors came alive in my mouth! My husband absolutely loved it. We're both foodies and watch the Food Network all the time. I gave it a 4 star because I'm not a HUGE fan of artichokes. I think I'll only add a few next time or find a good substitute.

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This recipe was da bomb! Great flavors. I think that these "early" recipes by Emeril are his very best. I loved the suggestion by sbwilson of Salem, Oregon, posted back on 1-27-12, about using dried wild mushrooms and mushroom "stock" along with the chicken stock. This made a great recipe even better! The suggestion by jabci of Chesterton, IN from 1-17-12 about shrimp was interesting since shrimp was not in this recipe! LOL! But I tried adding shrimp and I loved the outcome. I used medium sized shrimp, deveined but with shells and tails intact. Gave me a kind of gumbo! Next time I might add a dozen clams! I have yet to use artichokes but intend to do so before end of summer. Trimming fresh artichokes is such a chore but I recently watched Jacques Pepin do it on a PBS Show and now I want to try. I'll post back with my experience.

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LOVE this! So much flavor and it reheats so well! I can see using this recipe for company but parsing the casserole out into gratin dishes rather than putting it all in one big dish. This does take a fair amount of time and you really have to have everything prepped before you start cooking. Things I do to save a little time: use frozen artichoke hearts, use Aidell's precooked andouille sausage, and buy a container of pre-sliced fresh mushrooms. That said it still takes a few hours start to finish, so this is definitely a Sunday recipe with delicious leftovers for most of the week!

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This is a great combination of flavors. My husband has requested that I make it with even more gravy, which you can do easily. I had dried wild mushrooms that I reconstituted and then used some of the mushroom stock along with the chicken stock. That added even more depth to the flavors. I will use it as a company dish also since you can do so much ahead of time and then pop it in the oven.

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OMG is this good! The chopping takes longer than the cooking. It is so tasty! Even my 3 sons, who don't like anything, liked this! The pickiest one ate 1/2 the leftovers late that night and the rest of it for lunch the next day. I chop up everything and then start cooking. Don't over cook the meats (esp. the shrimp because they will continue to cook when you throw it all together in the pan at the end. I use the medium sized raw deveined shrimp so there are more pieces than using the large. This is one of our favorites!

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I have been making this recipe for a couple of years now. I LOVE it!!! I can't always get artichokes fresh so I substitute frozen when they are not available...other than that I make the recipe as it's written.

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Delightful! Enjoyed every bite. Nice warm meal on a cold rainy night. YUM!