Cajun Chicken and Sausage Jambalaya

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is delicious! I'm from Baton Rouge, Louisiana and I know my jambalaya! I knew this recipe was a winner when I saw that they asked for Manda sausage. You can't get that up here in Maryland! LOL! The only reason why I did not give five stars was because of the lack of seasoning. I added cayenne, Tony's, and a little more garlic to mine and it tasted almost as good as my daddy's!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've tried many jambalaya recipes. This is by far my favorite. Very authentic tasting. This coming from a Louisiana girl!!! Try it. You will fall in love!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent and easy. My daughter who can turn her nose up at most stew type dishes, loved this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great dish but not a very good recipe. In my opinion the recipe did not explain everthing clearly. I cooked the saussage then removed it, cooked the chicken then removed it then shredded it after it cooled, cooked the onion & garlic (also added celery then added the shredded chicken and sausage back to the pot. Couldn't find tasso ham so I substituted boneless ham hocks. Turned out GREAT!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow. Great recipe. I've tried to do jambalaya at least 3 or 4 times before, with little success. This was amazing. I did mine outside, in a Dutch oven over charcoal. After reading the reviews, I replaced the onions only with trinity (onions, peppers and celery. I also couldn't keep myself from seasoning the chicken while it was browning, and the final result was not overly salty. I made the Tasso several months ago to a Michael Ruhlman recipe. It's been waiting in the freezer for just the right moment, and this was IT! For anyone with any desire to learn meat curing, Tasso is a great place to start...you just season a pork steak, rest it in the seasoning for a few days and cook it halfway done. Given how difficult it is to find, how mediocre most is and how expensive it can be, it is a great reason to try curing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last week for a family reunion. I doubled it but used about 3 lbs of chicken and sausage each and used one pound of shrimp. I used cooked shrimp. I couldnt find Tasso. There were a couple things I wasn't clear on while making it. I didn't know if I should remove the chicken and sausage after browning-I did. Also didn't know when to add the red pepper flakes, I added it with the other peppers. Ended up adding more stock as it didn't seem to be enought liquid with all the meat. Which was another question-Do I add the meat back in when I add the rice? I did as I figured it would add more flavor. The 25 minutes simmering was plenty, I added the shrimp the last 5 minutes. I served it in a large disposable aluminum pan. Everybody loved it. Even the kids. My youngest is 7 and a very picky eater, I figured he'd eat left over tacos, but he had two helpings. All the kids raved about it. They thought the sausage was hot dogs which probably helped. And only had one pot to clean!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely the best jambalaya! I tried many recipes trying to replicate the jambalaya we had while living in Baton Rouge and I was thrilled when I finally found one that tasted like (I think it should taste (dry with no tomatoes. I add celery, rarely use tasso and sometimes sub dried herbs. That works fine for me.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So...I had to make some substitutes, and unfortunately this was not very good to me. I substituted tasso for pancetta (which obviously was a big mistake and also mistakenly used broth instead of stock. The 1 star isn't necessarily a judgement of the recipe - I understand that my substitutions probably drastically altered the taste. I also added celery and bell pepper. I didn't like the result.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Totally authentic! love it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Can't wait to try it . I enjoyed reading the reviews-----But I need to feed 30 people.
I am thinking i would just double the recipe and that would be close enough. There will be other party foods.
What do ya'll think??????