Cajun Chicken and Sausage Jambalaya

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This is spot on for those who want a very traditional jambalaya. I made it with tasso and without. While you can still obtain a good result without tasso, in my opinion, using the tasso takes this from good to spectacular. My trick for finding tasso was to call a local New Orleans style restaurant and ask them to order me some extra tasso. They were completely willing to help me out. The cost was actually less than buying ham from the deli. You can buy enough for multiple recipes as the tasso will freeze very nicely.

One final change I have made is that during the last 5 minutes of the cook, I stir in a bunch of raw, deveined 21-25 count shrimp and let the heat from the rice mixture cook them through. I think this is the cherry on top that really makes the dish extra special, but it is a departure from a normal jambalaya. If you love shrimp, give it a try.

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I made this recipe, in fact I think I've made every Jambalaya recipe known to man. This recipe was definately in the top 10 i've made/tried, but fell short of "WOW".... Trust me when I tell you as an ex-chef, you need to find the recipe on this site named "Hatties Jambalaya" after the founder of a creole restaurant in Saratoga Springs NY. In fact it is the same restaurant for those of you who saw the throwdown episode for fried chicken. I promise you, you will never find a better bowl of jambalaya....follow it exactly and bon'apetite....!!!

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This is the BEST jambalaya recipe I have ever made. My mother is from New Orleans, and she agrees that this is the most authentic recipe she's ever tasted away from 'home.' It is super easy to make and my whole family loves it - which is no small feat with 4 children!

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I have made this recipe a few times. THe only difference is I don't use the Tasso (because I can't find it. I have used southern type cured ham and even used pancetta once. I love this recipe.

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Well worth the work!
If you can't find the tasso ham or don't have the 5+ hrs to smoke your own, just pick up a pound of diced ham from the grocery store and add a few shakes of white pepper, paprika and cinnamon (spices used on the tasso ham, that don't already appear in the jambalaya recipe. It adds a slightly warm undertone to the taste of the dish that everyone seemed to like.
Oh, and after the 25 minutes that the rice has to cook, it may look like there is a lot of liquid left over, but it all gets soaked up when you stir it up.

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I really liked it but I used andouille sausage instead of smoked sausage and it made it a little too spicy so next time i'll cut back on the red pepper flakes

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I'm a CA transplant from New Orleans, so really appreciated that Emile shared some of the keys including when and how to cook the meat, the importance of the black stuff on the bottom of the pot, and when and how to add the rice and spices.

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I use this recipe all the time as my go-to recipe. you can substitute whatever ingredients you would like.

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I don't know if this was the BEST jambalaya I've ever had, but it was pretty darned good. And it was very, very easy to make. We made it several times over the fall and winter; it was a big hit (and there were leftovers a-plenty!

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This recipe was so easy and tasted so authentic,