Jambalaya
Author: Barry Martin
I experimented with several different jambalaya recipes and never came close to what I was looking for, so I kept experimenting until I landed on this.
Ingredients
- ½ cup canola oil
- 3 chopped medium white onions
- 3 chopped bell pepper
- 3 teaspoons kosher salt
- 1 ¼ teaspoons cayenne
- 2 tablespoons Emeril’s Original Essence
- 2 tablespoons minced garlic
- 3 packages Johnsonville New Orleans Style Andouille Sausage
- 2 lbs boneless chicken tenderloins or breasts, cut into 1 inch cubes (Half bag of tenderloins)
- 1 lb medium shrimp cooked, peeled and deveined (optional)
- 15 oz can tomato sauce
- 15 oz can fire roasted diced tomatoes
- 3 bay leaves
- 2 lb box of Uncle Ben's White Rice
- 1 cup chopped green onions
- 32 Oz. Emeril’s chicken stock
Instructions
- Slice sausage in ¼ inch thick rounds and set aside.
- Clean and chop onions and peppers and set aside.
- In large stock pot, heat canola oil over medium-low heat.
- Add the white onions, bell peppers, 2 teaspoons of salt and 1 teaspoon of the cayenne pepper.
- Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
- Add the sausage and garlic and cook, stirring often for 10 to 15 minutes.
- Season the chicken with the remaining 1 teaspoon of salt, ¼ teaspoon of cayenne and 2 tablespoons of Emeril’s Essence.
- Add the chicken and bay leaves to the pot. Brown the chicken for 8 to 10 minutes.
- Add the shrimp at this point if desired
- Add the tomato sauce and fire roasted diced tomatoes and stir thoroughly. Cook for 5 minutes.
- Add the rice and stir for 2 to 3 minutes to coat evenly.
- Add the chicken stock, stir to combine and cover.
- Cook over medium-low heat for 30 to 35 minutes, stirring every 10 minutes, or until the rice is tender and the liquid has all been absorbed.
- Remove from heat and let stand for 5 minutes.
- Remove the bay leaves
- Stir in the green onions (optional) and serve.
