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I made this last night, and have to say this was really good! I didn't follow the procedure exactly, and made one ingredient modification (used half the sausage, because that's all I had) but the results were great. I didn't pre-cook the shrimp, but instead put all the seasoning on the chicken. I also did not use whole chicken, but boneless breasts and thighs. When sauteing the chicken, I picked out the breast pieces before browning (didn't want to overcook them.) It did take quite a while to cook, so I wouldn't do this if in a hurry. I can't say if it is authentic, but it is very very tasty!

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Cook In Southwest July 07, 2011

I have been making this recipe for about 5 years. I originally found the recipe on the andouille sausage package. Everyone loves this! The only thing I change is to use the boneless chopped chicken like someone else suggested. I can make the chicken ahead of time and it helps the recipe go just a little faster on busy weeknights. Easily the most requested recipe by my teens!

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Harried Mom June 12, 2011

Very authentic tasting! We used boneless skinless chicken thighs and turkey kielbasa. This was a lot of fun to make with DH and will be making it again in the near future!

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Doc's Mom January 29, 2010

Awesome flavor! The only thing I would change is that I would use boneless chopped chicken, the whole pieces were too large and fell apart in akward ways. It really is a delicous recipe though, everyone just loved it. This will be my Jambalya recipe from now on!

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Austin Girl September 25, 2007

Oh yeah babe! We all thoroughly enjoyed this dish. There isn't anything I would change about it. Smells great, tastes great, what more could you ask for? I do whole heartedly recommend andouille sausage for this recipe, other sausages just don't add the same authentic flavor. We will definitely have this one again. Thanks for a great recipe! :)

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Kay D. June 29, 2007

I have been making this recipe for about 3 years now. It is probably the only recipe I have that I follow exactly! It is wonderful. It is not uncommon for this to be requested by friends and family at least once a month, and always at the Nascar races that we go to. I make it the day before and then heat it up in a foil pan in the oven of the camper. Yum! The Creole seasoning is good also on chicken and pork. Hot and spicy.

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Babsygirl March 08, 2007
Emeril's Kicked up Jambalaya