Jambalaya-stuffed chicken thighs from Kevin Belton’s New Orleans Celebrations (page 88) by Kevin Belton and Rhonda K. Findley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Misa925 on April 19, 2025

    Yummy! The jambalaya itself was rather quick & easy, & was tastier than many other more complex recipes I've tried. I omitted the celery, used andouille sausage, Tony Chachere's Original Creole Seasoning & Roasted Chicken Better Than Bouillon. Didn't add the extra tsp of salt... & it ended up the perfect amount of salt for our tastes, & the rice turned out perfect, too. I'll surely be making the jambalaya again, alone, & add more chopped chicken to it. The stuffed chicken was time consuming, esp having to debone & pound them. I guess it was worth the effort because we loved the meal, & the chicken skin came out perfectly crisp - I did up the temp to 400 for the final 15 minutes so I could cook the cornbread at the same time. If I make the stuffed chicken again might use boneless thighs or breasts, or if using bone-in will debone & pound them out ahead of time. I used 2 (round) slices of sausage in each piece of chicken, & next time will cut those into halves for the stuffing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.