This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid.
- 1⁄2 cup vegetable oil
- 3 cups onions, chopped
- 1 cup bell pepper, chopped
- 3 teaspoons salt
- 1 1⁄4 teaspoons cayenne pepper
- 1 lb andouille sausage, cut 1/4-inch slices (or other smoked sausage such as chorizo)
- 1 1⁄2 lbs boneless chicken, white and dark meat, 1-inch cubes
- 3 bay leaves
- 3 cups medium-grain white rice
- 6 cups water
- 1 cup green onion, chopped
- Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
- Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
- Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
- Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
- Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
- Remove the bay leaves.
- Stir in the green onions and serve.
This is just like the jambalaya you get on Bourbon Street! Most of the time it is chicken and sausage. The only difference is there was no tomato or tomato sauce in it. But this is delicious! I used the holy trinity of onion, peppers and celery, and since I added some veggies I also increased the meat just a bit. Balanced out perfectly. The texture was perfect. There isn't supposed to be any liquid left in jambalaya....it should all be absorbed by the rice, so this was just perfect. I used a mix of red and green peppers so I could get a little bit of red color in there. The andouille is hot, so if you are heat sensitive, watch the amount of cayenne you add. Overall, this is a perfect jambalaya recipe! Thanks lazyme!
I really liked this. Like the previous reviewer I was drawn to the recipe because we don't eat shrimp--allergic...nice blend of flavors and we added more heat. Made for football, 2010-11
This took awhile to make but was worth every single minute of it! I don't eat shellfish so I was thrilled to find a Jambalaya without shrimp. The andouille was hot hot hot (which I loved) so I made it again with Keilbasa and my family raved about it.