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Cajun Chicken and Sausage Jambalaya Recipe

Cajun Chicken and Sausage Jambalaya

Recipe courtesy Emile Stieffel

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 21-30 of 53

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  • on July 04, 2009

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    this is my favorite non-flay throwdown recipe. thank god I'm not a purist like the dumb cracker who critized this recipe without even trying it (don't call it disclosure, call it stupidity. easy to make and easy to modify to suit your personal taste (no peas for me. highly recommended.

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  • on June 20, 2009

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    I'm not from Louisiana, but I have good friends there who are Cajun and I learned to cook Jambalaya from them. Based on this experience, I really wonder how you can you call this "Cajun Jambalaya," when the only Cajun ingredient is tasso ham. I'm sorry, but I can't really give this recipe more than one star, even though I have not even tried it (I say this in the interest of full disclosure. It may taste really good, as so many claim in their reviews, but you just can't call a recipe anything you like and get away with appropriating a traditional term. Cajun Jambalaya has to contain the Trinity (onions, bell peppers, celery and usually oregano. This recipe contains none of those ingredients although I admit, the oregano isn't essential, and given that basil is related, botanically speaking, it's an okay substitute.

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  • on June 18, 2009

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    The most effort was changing gallons to oz .. etc then cutting everything down to half the amount.

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  • on June 05, 2008

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    Very tasty and spicy!! Much easier to make that the recipe looked at first. It was difficult to find tasso, but well worth it if you can. We found it at a specialty sausage store in downtown Phoenix, AZ. The tasso was covered in red pepper flakes so we didn't add the additional red pepper flakes recipe called for and absolutely didn't miss them. It was still an intensely spicy dish. We also used chicken breasts vs. thigh meat which was not a bad substitution. Didn't take away from dish in our opinion. It's a must try dish!!

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  • on May 20, 2008

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    looks to be the right color but far from real cajun jambalaya I've been all over the bayou growing up cooking with the jambalaya king and have never seen anyone start there jambalaya this way. very bland

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  • on January 28, 2008

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    I have fixed this recipe several times and it is wonderful. I have a large dutch oven and smoker so I am able to 1. make my own tasso (from a recipe on nolacuisine.com and 2. smoke the chicken thighs for about 45 minutes before browning in the dutch oven 3. really work the graton from the bottom of the pan. That is the true secret to the dish.

    I did change the recipe slightly, adding green peppers and celery to the onions.

    I am in the process of setting this up to feed about 50 people and Emile has been a great help. My six gallon jambalaya pot should be here any day...<G> Not many cajuns up here in Montana but jambalaya lives and rocks!!!!!!

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  • on January 27, 2008

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    I made this jambalaya and everyone loved it. The first time I made it, I made the mistake of using dried spices, and followed the same recipe, and it was overpowered by the thyme, made it again with fresh spices, and WOW what a meal. Family and friends raved about this. I plan on making this for my Superbowl Party.

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  • on January 26, 2008

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    You have to use the tasso ham to have the right flavor.

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  • on January 23, 2008

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    Absolutely the best jambalaya I've ever had. Unfortunately, I don't have a dutch oven, I made it in my slow cooker instead so we could eat when we got home. Like most other folks, I couldn't find tasso for the life of me, but I don't think it made too much difference. Added rosemary and a bay leaf to the herbs and used brown rice instead of white due to my diabetes. I'll definitely use this recipe rather than my old one.

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  • on January 19, 2008

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    This was the first time I've made Jambalaya. We both loved it! I used brown rice which took about 50 minutes to cook.

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