Cajun Chicken and Sausage Jambalaya

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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.

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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.

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Totally authentic! love it!

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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??????

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us cajuns know it good. For anyone wanting authentic cajun tasso and
spiced pork smoked sausge call Guillory's Grocery in Pine Prairie, La..337 599 3343. There product is fantastic.

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Can't wait to try this, but I do have a question. Why on the show did Emile use dried herbs but the recipe has fresh? I would love to read some review regarding the dried vs fresh herbs, I think the rest of the recipe is unquestionably fantastic. Living in Iowa, I'm on an Amazon waiting list for Tasso, so if anybody has any ideas as to where else to find it online I would be sincerely grateful.

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Being from Lafayette, LA, this is the real thing! The only thing I did differently, (which is just my personal preference, is I added 1 stalk of finely chopped celery, 1 chopped bell pepper, and omitted the thyme and basil.
To the person who reviewed this recipe without trying it first, and claiming to know what is really authentic cajun, based on her friends who are cajun, ummm, oregano is not a cajun herb....it's an Italian herb. I was born and raised in South Louisiana (mostly in the heart of Acadiana, where most real cajuns settled, and know of NO ONE who uses oregano as part of traditional cajun dishes. This recipe, my dear, totally IS cajun!

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I have made this recipe about 10 times since first seeing it on tv. I do not have a cast iron pot, put it still turns out great. The last few times I have omitted the crushed red pepper and increased the thyme and basil. Works well with dry herbs as well. We love this recipe! It did take a few times to get the rice just right. The cheaper brands don't cook as quick.

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I'm from New Orleans, so I know what good jambalaya is supposed to taste like. Well, this recipe is a winner! Follow it exactly (use a cast iron pot and a stainless stell spoon and you will be very pleased with the results. It doesn't need a lot of spices, because that's what the meats are for. There's lots of flavor in the tasso and smoked sausage (I used andouille, which is a traditional Louisiana sausage. Amazingly, you don't need to add any salt at all. Very, very good!

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I just had to write my review of this recipe after reading the 'REVIEW' from the woman who hadn't even tried it!!!

I am from Lockport, Louisiana and after seeing this on Bobby Flay's Throwdown we decided to try it. Wonderful. Just the right amount of seasonings for my taste. Of course it can never be spicy enough for my husband and since he was the one to cook thought for sure he'd add more but didn't.

We made it for family here in Phx and they loved it as well. In fact we are making it again this weekend for our housewarming party we enjoyed it so much!

So if you haven't tried it I highly suggest you do and if you haven't made it maybe you shouldn't leave a review.