How To Make Emeril Lagasse Jambalaya Recipe
A classic Cajun dish that’s a flavorful mix of rice, chicken, sausage, and vegetables.
Serves:
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb Andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- Salt and black pepper, to taste
- 2 cups long-grain rice
- 3 cups chicken stock
- 1 can diced tomatoes, drained
- 1 cup frozen peas
- 2 green onions, thinly sliced
Instructions
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In a large, heavy-bottomed pot or Dutch oven, heat some oil over medium heat. Add the chopped onion, bell pepper, and celery, and cook until softened, about 5-7 minutes.
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Add the garlic, paprika, oregano, thyme, and cayenne pepper, and stir until fragrant, about 1 minute.
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Add the chicken and sausage, and cook until browned, about 5-7 minutes.
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Add the rice and stir to coat with the oil and spices. Cook for 1-2 minutes until the rice is lightly toasted.
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Pour in the chicken stock and diced tomatoes, and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
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Simmer for 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed.
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Stir in the frozen peas and cook for another 5 minutes or until the peas are heated through.
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Garnish with sliced green onions and serve hot.
Nutrition
- Calories : 848kcal
- Total Fat : 43g
- Saturated Fat : 14g
- Cholesterol : 196mg
- Sodium : 1631mg
- Total Carbohydrates : 73g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 42g
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