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Andouille and Chicken Jambalaya Recipe

Andouille and Chicken Jambalaya

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

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  • on February 23, 2013

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    This was my first attempt at jambalaya so I wasn't sure what to expect. I thought it was tasty. It was thick, not soupy at all. If I were to make it again I might throw in a can of diced tomatoes and add carton of chicken broth. Also, I would only use 1/2 pound andouille and 2 pounds of chicken. That would make it more soupy, which I like.

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  • on January 12, 2013

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    This was very good, and the aroma while cooking was fantastic. I did make a few changes. I added 1 tsp minced garlic, 1 15oz can of diced tomato (undrained, reduced salt to 2-1/2 tsp, and substituted 2 cups reduced sodium chicken broth for 2 of the cups water. After adding the rice, I brought the pot to a boil, and then covered and reduced heat to simmer for 35 minutes. Even with the addition of the can of diced tomato and juices, this was not stew-like or saucy. I would give a 5-star rating except in my opinion there was too much rice. When I make it again, I will make it with 2 cups rice (and reduce liquids to 4 cups.

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  • on January 01, 2013

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    this is super authentic the entire house smelled like bourbon street! a keeper!

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  • on December 16, 2012

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    Very good, added a large jalapeno for a little extra kick. Serve with warn corn bread.....perfect.

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  • on September 01, 2012

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    I have made this several times...everyone always loves it. It is a tailgating favorite. I chop and ziplock bag all the ingrediants before we go to the game. Fire up the camp stove and dump everything in the pot....its done in no time!!!! Other tailgaters are always asking for a sample...and of course I let them try it!!! I made it today for the Super Bowl...but I used Brown Rice....it turned out great and much healthier with the Brown Rice.

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  • on March 31, 2012

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    amazingly delicious--i did not expect it to be so good because my first thought was that there weren't enough ingredients.

    TIPS: get the andouille! it's so worth it. i also cooked the rice separately. i think it is delicious either way. i also used less cayenne (still a good amount, but the andouille comes really spicy already and it came out delicious. added beef broth instead of water which was great. rounded it out with a can of white beans which was a great way to increase the protein cheaply.

    my boyfriend had 2 servings and mentioned getting a third. the dog was also mesmerized--i've never seen her so focused on getting some of our dinner.

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  • on March 19, 2012

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    Overall, I think this is the best tasting Jambalaya I have ever tasted in a long time. I added Shrimp to mine though to make it even more YUMMIER. To me there could have been less oil. I don't know about the others, but when it was asked to leave the rice 30-35 min. until tender or liquid evaporated, I did that. Well, the bottom of my Jambalaya was all burnt from the oil used. It was easy to scrape out due to this oil, but I lost the bottom layer of good Jambalaya. Any Hints are appreciated!!

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  • on February 06, 2012

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    This was excellent! I added some canned diced tomatoes to give it a little more "sauce" and substituted sodium free chicken stock for water. I also added a few shrimp. This will become a staple in our home.

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  • on February 02, 2012

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    I have made this so many times I should know the recipe by heart, I have used polish sasuage and it was even great then. Emerils the best thanks.

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  • on January 30, 2012

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    Loved this! Super easy. I actually used left over roast chicken - which I probably woulnd't do again as the chicken almost disappeared... - but flavors were great. I did add a little chopped garlic, but all else by the book. Will definitely make again.

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