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Chicken-Andouille Casserole Recipe

Chicken-Andouille Casserole

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 41-50 of 67

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  • on April 26, 2008

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    kd

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  • on April 02, 2008

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    This was a great chicken dish.
    I added extra mushrooms, cream and broth and added precooked noodles . I didn't have terragon or artichoke .Everything else I did the same. My husband gave 5 stars also.

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  • on March 05, 2008

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    I didn't watch the show so I'm not sure if Emeril used homemade bread crumbs, but I used storebought and it did nothing for the dish. Even mixed with the cheese and butter it still tasted like sawdust. Also I messed up by buying some organic chicken andouille sausage and it was too rubbery and didn't render enough fat to saute the vegetables properly, had to add a little more oil. Those mistakes were mine, but I still think the thyme and oregano in the essence overpowered the dish completely and I used the exact amount called for. It wasn't bad, my husband liked it, but I wouldn't make it again, especially since it's an hour of prep/cook time.

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  • on February 13, 2008

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    I made this for my husband last weekend. At his request I am making it again this weekend and doubling the recipe! This is a fantastic dish!

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  • on February 12, 2008

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    This was delicious and the recipe was very easy to follow. Tastes even better the 2nd day. It was a little too spicy for my kids so I think I'll cut down on the spices next time. I used Cajun Spice instead of "Essence".

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  • on January 15, 2008

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    Not very tasty and very watery,I can't imagine what I did wrong I followed the recipe to a tee. I was excited to try it after the great ratings and reviews...

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  • on December 25, 2007

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    My boyfriend and I made this for our Christmas dinner and it was absolutely delicious. We modified it a bit, but it turned out just as good, if not better. We made our own Essence by mixing spices, salt and pepper. We also used a spiced chicken-andouille sausage instead of a pork-andouille. We then boiled sweet potatoes, drained, then added butter for taste. We topped the potatoes with the casserole rather than using bread as the base. The flavors not only complimented one another, but the potatoes also added visual flare to the dish. For those of you that don't own a Dutch Oven, like myself, a heavy skillet can be used for the cooking aspect then you transfer the ingredients into a casserole dish then cover with foil. This dish was easy to prep, the baking time was short and the result was a fantastic meal.

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  • on December 23, 2007

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    This was a great one pot meal. I decided to make some rice to put it over and the family raved. The flavors in this dish are spot on.

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  • on December 23, 2007

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    We made this one on the fly one night, when we were hungry for something different. It wasn't that difficult to make and the flavor was excellent. We left out the artichokes and ate it over white rice. Even better as leftovers the next few days.

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  • on July 31, 2007

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    With good prep the actual cooking isn't difficult - the flavor was so rich and had just the right amount of heat. I omitted the tarragon (hate the stuff and broke up my sausage (removed from the casing so I'd get some in each bite. We love it!

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