Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

Southern Living; very savory and spicy. Love it.

Ingredients Nutrition


  1. Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.
  2. Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
  3. Add chicken, and cook, stirring constantly, 3 minutes or until browned.
  4. Stir in ham, and cook until thoroughly heated.
  5. Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.
  6. Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.
  7. Cook 5 minutes, stirring constantly.
  8. Stir in chicken broth and remaining ingredients; cook, stirring constanly, 2 minutes or until thoroughly heated.


Most Helpful

I made quite a few substitutions to this as my British supermarket lacked a few of the ingredients: I used spanish Choritzo sausage, sunflower oil instead of peanut oil, bacon instead of ham, pureed tomatoes instead of cajun style tomatoes and chicken stock instead of chicken broth. But I kept to all the specified quantities (apart from when my dad kept adding extra tabasco behind my back!) I cooked it all in a large wok. It was just the right spiciness and it was very savoury. My boyfriend absolutely loved it and keeps asking me to make it again! Thanks for posting this :)

flamingice September 14, 2006

Great in spite of the things I had to change. Here we do not have any andouille sausages (and since we do not eat pork-meat I probably would not have been able to use them even if I could find it). So-I bought Mergez sausages. Spicy lamb-meat sausages. And I omitted the cup of cooked ham (for the same resons as above). These were the only changes I made. When serving I also had a bottle of Louisiana hot sauce on the table in case someone would like it hotter. Most guests had seconds and one even had a fourth serving. (I had made a lot!)The pan was scraped completely clean. Thanks for a wonderful recipe.

Chef Dudo June 29, 2005

Wonderful recipe, but found not including shrimp a glaring omission! So I add some tiger shrimp to this otherwise superb dish!

paul ratte February 20, 2003

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