Emeril's Kicked up Jambalaya

Submitted by Your Sangoma

"This recipe from Emeril looks good."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 8-12

ingredients

• Jambalaya Recipe

• 1⁄4 cup olive oil
• 1 lb medium shrimp, peeled and deveined
• emerils creole seasoning
• 1 whole chicken, cut into 8 pieces
• 1 1⁄2 lbs andouille sausages, cut into 1/2-inch cubes
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 2 tablespoons minced garlic
• 3 bay leaves
• 1⁄4 teaspoon cayenne pepper
• 1 1⁄2 tablespoons chopped thyme leaves
• 1 cup chopped tomato
• 6 cups water
• 2 cups rice
• salt and pepper
• 1 cup chopped green onion
• 1⁄2 cup chopped parsley

directions

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.

Reviews

[Cook In Northwest]

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!

 

[Harried Mom]

I have been making this recipe for about 5 years. I originally found the recipe on the andouille sausage package. Everyone loves this! The only thing I change is to use the boneless chopped chicken like someone else suggested. I can make the chicken ahead of time and it helps the recipe go just a little faster on busy weeknights. Easily the most requested recipe by my teens!

 

[Docs Mom]

Very authentic tasting! We used boneless skinless chicken thighs and turkey kielbasa. This was a lot of fun to make with DH and will be making it again in the near future!

 

[Austin Girl]

Awesome flavor! The only thing I would change is that I would use boneless chopped chicken, the whole pieces were too large and fell apart in akward ways. It really is a delicous recipe though, everyone just loved it. This will be my Jambalya recipe from now on!

 

[Kay D.]

Oh yeah babe! We all thoroughly enjoyed this dish. There isn't anything I would change about it. Smells great, tastes great, what more could you ask for? I do whole heartedly recommend andouille sausage for this recipe, other sausages just don't add the same authentic flavor. We will definitely have this one again. Thanks for a great recipe! :)