New Orleans Jambalaya

Updated at: Tue, 19 Dec 2023 03:16:52 GMT

Step 1

Season the chicken pieces and shrimp with the creole seasoning.

Step 2

Heat a saute pan and when hot add olive oil. Add cubed chicken in batches into the saute pan. Cook about 4-5 minutes and then transfer to a plate.

Step 3

Cut Andouille sausage into slices and leave on a plate.

Step 4

To a large sauce pan or stock pot, add olive oil and when hot add peppers, onions and celery and cook until soft. Add garlic and chopped tomatoes and saute another 5 minutes until juices are released from the tomato.

Step 5

Add in the bay leaves, 2 TBSP Worcestershire sauce and 2 TBSP of Emeril’s essence.

Step 6

Add the rice and coat with all of the vegetables and oil in pan. Add chicken stock and bring to a boil. Then turn down to a medium flame and cook for another 20-25 minutes until rice is texture you want.

Step 7

Add the chicken cubes to the pot after 10 minutes of rice cooking. Then add shrimp and sausage last 5 minutes..

Step 8

Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne (optional) to taste. Serve directly from the pot. Make sure to have tabasco sauce or other hot sauce for those who like the heat!

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