Emeril's Kicked up Jambalaya

READY IN: 1hr 30mins
Recipe by Your Sangoma

This recipe from Emeril looks good.

Top Review by Cook In Southwest

I made this last night, and have to say this was really good! I didn't follow the procedure exactly, and made one ingredient modification (used half the sausage, because that's all I had) but the results were great. I didn't pre-cook the shrimp, but instead put all the seasoning on the chicken. I also did not use whole chicken, but boneless breasts and thighs. When sauteing the chicken, I picked out the breast pieces before browning (didn't want to overcook them.) It did take quite a while to cook, so I wouldn't do this if in a hurry. I can't say if it is authentic, but it is very very tasty!

Ingredients Nutrition


  1. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
  2. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
  3. Add sausage and cook until browned.
  4. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
  5. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
  6. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
  7. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
  8. Remove from heat and let sit 10 minutes before serving.

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