Cajun Jambalaya

A one-pot Cajun jambalaya layering chicken, andouille, and shrimp with rice and the holy trinity.

Ingredients

• 12 medium shrimp, peeled and deveined
• 1 cup chopped boneless chicken thighs
• 1 tablespoon Emeril’s Essence (Creole seasoning)
• 2 tablespoons olive oil
• 1/2 pound andouille sausage, sliced
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 3 bay leaves
• 2 tablespoons chopped garlic
• 3 cups peeled, seeded, and chopped tomatoes
• 1 1/2 cups long-grain white rice
• 3 cups chicken stock
• 1/2 cup chopped green onions

Directions

1. Toss the shrimp and chicken with the Essence to coat.
2. Heat the olive oil in a large heavy pot over high heat. Add the chicken and andouille and brown, stirring, for about 5 minutes.
3. Add the onion, bell pepper, celery, salt, cayenne, and bay leaves. Cook, stirring, until the vegetables soften, about 5 minutes.
4. Stir in the garlic and tomatoes and cook for 2 minutes.
5. Add the rice and stir to coat. Pour in the stock, bring to a boil, then reduce the heat to low.
6. Cover and cook until the rice is tender and the liquid is absorbed, about 25 minutes, stirring once or twice.
7. Stir in the shrimp and green onions, cover, and cook until the shrimp are pink and just cooked through, about 5 minutes more.
8. Remove the bay leaves and serve hot.

Notes

Emeril Lagasse’s Cajun (brown, tomato-light) style jambalaya, a fan favorite from his shows.