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Chicken and Andouille Sausage Jambalaya




Source of Recipe


Unknown


List of Ingredients




Chicken and Andouille Sausage Jambalaya


• 1/4 cup olive oil
• 1 pound medium shrimp, peeled and deveined
• Emeril's Original Essence
• 1 chicken, cut into 8 pieces
• 1 1/2 pounds andouille sausage, cut crosswise into 1/2-inch slices
• 2 cups chopped onion
• 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 tomatoes
• 6 cups water
• 2 cups long-grain rice
• Salt and pepper
• 1 cup chopped green onions
• 1/2 cup chopped parsley


Recipe




In a large Dutch oven or large, heavy pot, heat 2 tablespoons of the olive oil over medium-high heat. Season the shrimp with Essence and cook, stirring, until almost cooked through, about 4 minutes. Using a slotted spoon, remove the shrimp and set aside.

Season the chicken pieces with Essence. Add the remaining olive oil to the Dutch oven and, when hot, add the chicken pieces and cook until browned evenly on both sides, about 8 minutes. Remove and set aside. Add the sausage and cook until browned. Add the onions, celery, bell peppers, garlic, bay leaves, cayenne, and thyme and cook until vegetables are wilted, about 6 minutes. Add the tomatoes and water and return the chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add the rice to the pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add the cooked shrimp, green onions, and parsley, mixing carefully, and continue to cook, covered, without stirring, for 10 minutes.
Remove from heat and let sit 10 minutes before serving.