Recipe by Terri
"Spicy jambalaya with chicken and andouille sausage."
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peanut oil, divided
andouille sausage, sliced into rounds
boneless skinless chicken breasts, cut into 1 inch pieces
green bell pepper, diced
1 (16 ounce) can
crushed Italian tomatoes
red pepper flakes
ground black pepper
hot pepper sauce
1 1/4 cups
uncooked white rice
2 1/2 cups
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!
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.
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.
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!
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.
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.
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!!!!!!!!!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 178
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