Emeril's New Orleans Style Jambalaya

Submitted by Harried Mom

"Found this recipe on the back of some Andouille sausage one time. We love it!"

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 12

ingredients

• 1⁄4 cup vegetable oil
• 1⁄2 lb andouille sausage, cut in rounds and quartered
• 1 lb smoked sausage, cut in half moons
• 2 lbs chicken breasts, sliced
• 1⁄4 teaspoon cayenne pepper
• 2 tablespoons Emeril's Original Essence or 2 tablespoons other creole seasoning
• 3 cups onions, chopped
• 1 cup green pepper, chopped
• 2 tablespoons garlic, minced
• 2 cups long grain rice
• 6 cups chicken stock
• 1 bay leaf
• 1 cup green onion, chopped
• 1⁄2 cup flat leaf parsley, chopped

directions

1. Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
2. Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
3. Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
4. Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
5. Remove bay leaf and stir in green onions and parsley to serve.