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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 41-50 of 53

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  • on March 05, 2007

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    The BEST ever, I never put dark chicken in before adds really great flavor!! This one is to dye for!!

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  • on February 26, 2007

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    This jambalaya was so delicious and tasted exactly like what you would get in Louisiana. There isn't any tasso available where I live so I had to leave it out, but it was still wonderful. I also added some chopped green bell pepper and celery. Using an iron dutch oven is definitely key, as the browning from the sausage makes that wonderful almost black broth that has so much flavor. This recipe is the best!!

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  • on February 05, 2007

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    Made this recipe (minus the tasso for a superbowl party, came out perfect. Made the concentrate the day before and just added the stock and rice the day of the party. Best jambalaya recipe I've had

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  • on January 17, 2007

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    Tasty and stick-to-the-ribs man-food!
    This'll solve the late in the day hungers for sure! Be sure you follow the rice cooking instructions closely, very important to the consistency. Great for a big party, you won't have ANY leftovers that's for sure! Don't skimp on the chicken or sausage either!

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  • on January 16, 2007

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    Ok. I made this twice. Once with Andouille, where I cut the portion down dramatically just to do a test run of it. Even with the guessing, this came out delicious.

    Next, I followed the recipe. But halved according to another posters measurements. This time I used mild smoked pork sausage and chicken. Forget about finding the Tasso ham in NJ. At least around me! These people never even heard of it. I asked a number of butchers and they all looked at me like I had 3 heads. But trust me, the ham is not essential.

    Since I made this for a party, I made the concentrate ahead of time and then a bit before party time, I just followed the recipe from there and voila.

    AWESOME! I tell you AWESOME!!! Mind you, I'm not chefette and this was just too easy and tasty.

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  • on January 11, 2007

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    I made this dish without tasso it came out great. My wife is glad I cut the pepper's by 1/3.

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  • on January 07, 2007

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    Watched the show this afternoon. Looked in the freezer and found andouille, pork chops, and chicken thighs -- thought the combo might work based on the discussion (clean out the fridge in the show. Sliced and sauteed the meat and poultry, then followed the recipe exactly using a cast iron pot. Covered the pot,turned the heat completely off. Ran an errand and came home 20 minutes later to a fabulous dinner. Everything, including the rice, was perfect. SO easy and SO delicious!

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  • on December 18, 2006

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    I was pleasantly surprised at the taste of this recipe. It was great, easy to make. I left out the Tasso as it is a speciality item and the taste did not suffer. I have now made it 3 time all to great reviews.

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  • on October 24, 2006

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    I have never made Jambalaya before, but this dish is super easy.
    I have since tried it again with different types of sausage, and still find that it tastes great!

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  • on October 12, 2006

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    This recipe was the bomb at my football party!My guest's loved it.It was quick & simple.

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