Spicy jambalaya with chicken and andouille sausage.

Terri
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

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  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts

465 calories; 19.8 g total fat; 73 mg cholesterol; 1633 mg sodium. 42.4 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (653)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2006
My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begging me to make it again! Read More
(401)

Most helpful critical review

Rating: 3 stars
12/14/2010
My rice never fuller cooked I kept adding broth but the rice is still crunchy. The flavor was great but I think this recipe needs adjustment I should have gone with my gut and cooked the rice on its own. Read More
(44)
899 Ratings
  • 5 star values: 705
  • 4 star values: 165
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
10/23/2006
My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begging me to make it again! Read More
(401)
Rating: 5 stars
10/23/2006
My husband is a New Orleans native and constantly complains about people attempting to make "their cuisine". This one passed the test with flying colors! We had this two weeks ago and he is begging me to make it again! Read More
(401)
Rating: 5 stars
08/09/2006
Excellent!! Just used olive oil kielbasa no file powder and added some shrimp during the last 7 minutes. Since I added the shrimp I used a full 28 oz can of crushed tomatoes. Also seasoned with some thyme and fresh basil. Cooked rice separately so skipped on the broth. Read More
(203)
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Rating: 5 stars
12/27/2003
Excellent! All I had on hand was Italian sausage and it was wonderful. I did need to add another can of tomatoes as there wasn't enough liquid for the rice to cook. Family loved it! Read More
(136)
Rating: 5 stars
02/12/2013
I followed this recipe to a T and it came out perfect. For those of you who are saying your rice didn't get done completely. Make sure you cover the pot and don't stir it once it's covered. As long as the heat isn't turned up too high you won't burn anything just let it simmer with the lid on the pot for 20-25 minutes and the rice will be perfect. Also you are doing this dish a great injustice if you cook the rice separately. The whole purpose of putting it in with the rest of the ingredients is to flavor the rice and you will not be able to do that if you cook it separately. Also if you can't find File powder you can always use Okra as a substitute but you will need to cook this dish a lot longer to achieve the right consistency. I would say you would need to cook the Okra for at least 30 minutes with the rest of the ingredients before you add the rice. Hope that helps. Read More
(117)
Rating: 5 stars
07/18/2004
This was very similar to my usual recipe I use for jambalaya. I have never used file powder and every batch turns out great. File is a thickening agent. Made a lot. Used Emeril's Kicked Up Smoked Sausage which is pretty spicy. Also I like cooking my rice separately and then incorporating into the jambalaya. You can do it either way -- I just like the texture of the rice better when cooking separately. Read More
(83)
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Rating: 5 stars
10/13/2009
Easy to make and Yuuummmmy. I use to own a Cajun restaurant and this is as good as anything we use to make but a lot easier. Read More
(65)
Rating: 5 stars
02/21/2007
This is an excellent Jambalaya recipe. I followed it to a tee except a I added more spice than I should have. I like spicy foods but I am a bit nervous to serve it tomorrow to my guests. The previous poster left great advice to go easy on the spices. File powder can be found in the baking aisle and is pronounced fee-lay (according to my grocer) Enjoy!!!!!!!!!!! Read More
(47)
Rating: 3 stars
12/14/2010
My rice never fuller cooked I kept adding broth but the rice is still crunchy. The flavor was great but I think this recipe needs adjustment I should have gone with my gut and cooked the rice on its own. Read More
(44)
Rating: 5 stars
11/07/2005
Mmmm mmmm! Very filling and delicious!! I made this for a French-themed banquet at my high school and it was a hit! The peanut oil was unneccessary because the sausages released plenty of fat. I eliminated the file powder (did not have) and hot sauce and it was plenty spicy! Try adding thyme basil and oregano. Thanks for a great recipe. Read More
(41)