Emeril’s Jambalaya

There’s no place on earth like Louisiana.  With its always effervescient French Quarter, the sweet hospitality of the people of the parishes, and its Spanish moss draped Live Oaks, it is hard to imagine another state with such unique and auspicious culture. And cuisine.

Since it was a Saturday, and we were all home watching movies on TV, the tenor of the afternoon and our planned menu of jambalaya melded perfectly together like the flavors of the onions, pepper, smoked sausage, and chicken steaming in the dutch oven on the stove.


If you are looking for great budget cuisine, jambalaya hits the mark.  This recipe from Emeril Lagasse’s Louisiana Real & Rustic Cookbook (1996) is a classic!  I use both red and green peppers (sacrilege since green peppers is practically the state vegetable and a key piece of the famous “Trinity” -green peppers, onions, and celery – that so many Louisiana recipes start with). I also used beef smoked sausage as opposed to andouille sausage, which can run quite a bit more.

Give it a try and let me know what you think!

Emeril’s Andouille and Chicken Jambalaya

  • 1/2 C. Vegetable Oil
  • 3 C. Chopped Onions
  • 1 C. Chopped Bell Peppers
  • 3 t. Salt
  • 1 1/4 t. Cayenne Pepper
  • 1 lb. Andouille, Chorizo, or other Smoked Sausage, cut crosswise into 1/4 inch slices
  • 1 1/2 Boneless White or Dark Chicken Meat, cut in 1 inch cubes
  • 3 Bay Leaves
  • 3 C. medium grain rice
  • 6 C. water
  • 1 C. Chopped Green Onions (for top garnish)

Heat oil in a large cast iron dutch oven. Add onions, bell peppers, 2 t. of salt, and 1 t. of cayenne. Stir often for about 20 minutes until carmelized and dark brown in color. Scrape bottom and sides of pot to loosen any brown particles. Wooden spoon suggested. Add the sausage and cook, stirring often for 10-15 minutes. Season chicken with the remaining teaspoon of salt and remaining cayenne. Add the chicken and bay leaves into the pot.  Brown chicken for 8-10 minutes. Scrape the bottom to loosen any browned particles. Add the rice. Stir for  2-3 minutes to coat evenly. Add water and stir to combine. Cover and cook over medium heat for 30-35 minutes, without stirring until rice is tender and liquid has been absorbed. Remove pot from heat and let stand 2-5 minutes. Remove bay leaves. Stir in green onions and serve!



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