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Classic Chicken Jambalaya

Source of Recipe

From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude" by Emeril Lagasse


Recipe Introduction

"Jambalaya, like gumbo, is a Louisiana specialty that comes in a zillion variations. One of my favorites is a simple but classic chicken jambalaya. But don't be fooled, there's more than chicken in there—some ham and some sausage for flavor, of course! This dish is a meal in itself, but serve it with a nice green salad and a loaf of crusty French bread and let your guests take a trip down the bayou!"

List of Ingredients

â—¦ One 3 ½-pound chicken, cut into 8 pieces
â—¦ 2 tablespoons plus 1 teaspoon Emeril's® Original Essence
â—¦ ½ teaspoon salt
â—¦ ¼ cup vegetable oil
â—¦ 1 cup chopped celery
â—¦ 1 cup chopped green bell peppers
â—¦ 1 cup chopped onions
â—¦ 1 tablespoon minced garlic
â—¦ 1 pound andouille sausage, cut crosswise into ¼-inch slices
â—¦ ½ pound boneless smoked ham, cut into ¼-inch slices
â—¦ 2 cups rice
â—¦ 2 cups chicken stock or canned low-sodium chicken broth
â—¦ 1 cup canned whole tomatoes, drained and crushed
â—¦ 1 tablespoon tomato paste
â—¦ 1 teaspoon Worcestershire sauce
â—¦ ½ teaspoon hot sauce, plus more for serving
â—¦ 4 bay leaves
â—¦ 4 sprigs fresh thyme
â—¦ 2 tablespoons finely sliced green onions, for garnish


Recipe

Preheat the oven to 375° F.

Season the chicken with 2 tablespoons Essence and the salt. Heat the oil in a small Dutch oven or heavy lidded pot over medium-high heat. Add the chicken and cook until browned on all sides, working in batches if necessary, 8 to 10 minutes per batch. Transfer the chicken to a plate and set aside. Add the celery, bell peppers, and onions and cook until they begin to soften, about 2 minutes. Add the garlic and cook for another 2 minutes. Add the sausage and ham and cook for another 2 minutes. Add the rice, stir to blend, and cook for another 2 minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire, the remaining 1 teaspoon Essence, the pepper sauce, bay leaves, and thyme. Stir to combine and return the chicken to the pot, nestling the pieces in the rice mixture.

Cover the pot and bake until the chicken and rice are tender, about 40 minutes. Remove from the oven and let stand, still covered, for 5 minutes. Garnish with the green onions and serve with hot sauce.

Makes 6 to 8 servings