Emeril’s Jambalaya

Ingredients:

• 1 pound chicken thighs, cut into pieces
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups long-grain rice
• 4 cups chicken stock
• 1 tablespoon Cajun seasoning
• 1 can diced tomatoes (14.5 oz)
• Fresh parsley, for garnish

Instructions:

• Brown the sausage and chicken in a little oil in a large pot.
• Add the onion, bell pepper, celery, and garlic. Cook until softened.
• Stir in the rice, Cajun seasoning, tomatoes, and chicken stock. Bring to a boil, then reduce to a simmer and cover. Cook for 20-25 minutes until the rice is tender.
• Add the shrimp and stir and cook an additional 5 minutes.
• Add fresh parsley for garnish and serve.
• Jambalaya is a flavorful, filling dish layered with spices and perfectly cooked proteins. It’s a staple in Creole cooking and one of Emeril’s most treasured recipes.

Emeril Lagasse is a man of bold, flavorful cooking who finds inspiration from the rich culinary traditions of New Orleans. From spicy Creole shrimp to decadent banana cream pie, Emeril’s dishes are sure to knock your socks off with their full flavors and attention to detail. These recipes come in handy to add a bit of spice and excitement into your kitchen.