NEW ORLEANS STYLE JAMBALAYA

By curly

Ingredients

• 1/4 cup vegetable oil
• 8 links Emeril’s Kicked Up Smoked Sausage, cut into 1/4 inch rounds
• 2 lbs. boneless white and dark meat chicken, cut into 1 inch cubes
• 1/2 tsp. cayenne pepper
• 2 Tbsp. Emeril’s Original Essence
• 3 cups chopped onions
• 1 cup chopped green bell peppers
• 2 Tbsp. garlic
• 3 cups long-grain rice
• 5 cups low-sodium chicken stock
• 1 bay leaf
• 1 cup chopped green onions

Details

Servings 10

Preparation

Step 1

Heat oil in large saucepan over medium heat. Cook sausage 5 minutes and remove from pan. Add chicken, cayenne pepper and 1 Tbsp. Essence to pan and cook 5 minutes. Remove from pan. Add onions, bell peppers, remaining Essence and garlic to pan and cook 8-10 minutes until vegetable are softened. Add rice and cook, stirring 3-5 minutes. Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered 10 minutes. Remove bay leaf and stir in green onions to serve.