Chicken and Sausage Jambalaya

This has definitely got some kick to it. I took away a start because the instructions don't say whether to drain the tomatoes & chilies (I did), rinse the rice 3x first (I did) or what kind of paprika to use (hot, sweet or smoked; I used half hot, half sweet). This is a crowd-size recipe - I cut it in half and it just fit in my 4-quart Dutch oven. Used a 13-oz andouille sausage, one link of mango-habanero chicken sausage, and 1 lb of cubed Sadler smoked turkey in lieu of the chicken. A keeper for sure :)

• ShopTherapy

• Northern Virginia

• 10/16/2021

Made a six serving version. Delicious. Swapped brown rice for white rice - and it took a little more broth and quite a bit longer to cook (like an hour simmering).

• Anonymous

• Dublin, Ireland

• 6/19/2021

We had a lot of trouble getting the long grain rice to cook - it took hours! Next time I would cook separately. It tasted great once cooked though.

• Millarville cook

• Alberta

• 12/21/2020

So good! I've made this many times now since everybody loves it so much! It's been a big crowd pleaser. Thank you!

• Nikki N

• Michigan

• 5/9/2020

Excellent recipe! As is my nature I modified slightly by adding bay leaf and oregano in addition to recommended spices. I used a combination of andouille, chorizo and Whole Foods jalapeno-chicken sausage. Since I had several fresh tomatoes that were softening, I added these as well. Simple to make and plenty left for a second meal.

• moosemaid

• Pennsylvania

• 5/8/2020

I have used this a lot... It is sort of a go-to crowd-pleaser. I found it when looking for an 'inland' jambalaya. From the first time, I made it people have enjoyed and raved about it. This weekend will be doing two batches and changing it up a little adding Basque Chorizo for part of the sausage. Living where we do and travel time. It is much easier to use the smoked sausage - tasso - and chicken than the traditional seafood.

• Rick R

• Prairie, Idaho

• 10/16/2019

A great find. Used brown rice, so need to add extra water and cook 20 min longer.

• chauriege7236

• 2/13/2019

绝妙的食谱!预科是远远超过一个小时or me, but well worth it. I was highly skeptical that the relatively modest amount of spices would flavor a whole pot of jambalaya, but it worked out perfectly. I'm not sure the chicken thighs added anything here. I may use chicken breasts in the future, or maybe sub in shrimp. I made this on the stove top and cooked the rice separately because I will end up freezing about half of it. This is a great party recipe - enjoy!

• mbcb

• Drexel Hill, PA

• 1/1/2019

I made this for a Mardi Gras party for 20 and it was wonderful. It was the first thing to we ran out of, a sign that it was a crowd pleaser. I left out the tasso becauseI planned to add shrimp at the last minute instead. Then I found out I had a guest with a shellfish allergy so I ended up skipping the shrimp after all. It was great without the tasso, but I plan to make it again tonight for a potluck and think I will add the tasso this time.

• Anonymous

• Monterey, CA

• 3/6/2018

This is an amazing recipe! I used smoked kielbasa and smoked andouille sausage from the Dearborn Sausage Company in Dearborn, Michigan. I am a wimp, so I left out the cayenne. Everything else was followed to a T. It turned out far, far better than I could have hoped! Use good quality sausage and this is a big winner!

• bigmike329

• Allegan, Michigan

• 4/2/2017

Made Jambalaya from this recipe and it was out of the world delicious...!!! We try to stay true to the ingredients except for using cilantro instead of Italian parsley; chicken stock instead of beef broth and skipped green chilies. The dish turned out to be exceptional because it's extremely flavorful and colorful...!!! This Jambalaya recipe is now becoming our go to dish in the future when we are having family and friends over for meal... Thank you so much for sharing...!!!

• Anonymous

• Los Gatos, CA

• 3/6/2017

I have never had or made Jambalaya before but decided I would try this recipe for a group meeting. It was a big hit and I will definitely make it again. Has a little bite to it but not bad, although did have some of the guys sweating a little - lol.

• cwells2829

• Georgia

• 3/1/2017

Outstanding recipe! I halved this recipe last night & it was delicious! Very forgiving, as I had to substitute some ingredients I can't get here in England, but has a great flavour! I echo the previous reviewer who said the trick is to get a good brown on all the meats. It's time consuming but worth it. Will definitely be making this again for a bigger group next time!

• juliegordon

• London, England

• 2/28/2017

This was the best recipe of many used since 1955. It makes at least 10 servings. We added shrimp for the first meal right at the end and froze the rest for future use.

• dorisheroff

• Pelican Rapids, MN

• 1/21/2017

I used this as starting point in order to use up some leftovers. I didn't have any chicken, but a little pulled pork, some Sunday ham, frozen shrimp, and andouille sausage. My husband has difficulty with onions, so I left them out completely and used 3 cloves of garlic. (I also cut the whole quantity down quite a bit, as there are only two of us.) I added carrots in place of onion, and also threw in a handful of frozen okra slices. The seasoning in the recipe gave the perfect jambalaya flavor. I didn't put it in the oven, but left it on the stove for 20 minutes at a simmer - the rice came out perfectly. My husband has always loved my versions of jambalaya but he found this one to be my best yet.

• tomese

• Louisville, KY

• 1/13/2017