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Homemade Jambalaya

Have you ever had jambalaya? Not the kind out of a box but the homemade dish like what you get in New Orleans?
Course Main Course
Cuisine American
Keyword Homemade Jambalaya
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Author Ali Randall

Ingredients

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pound andouille sausage, diced
  • 2 cups chopped red onions
  • 1 cup chopped orange bell peppers
  • 1 cup chopped celery
  • 1/2 teaspoon cayenne
  • 3 tablespoons Creole seasoning
  • 2 cups peeled, seeded, and chopped tomatoes
  • 1 teaspoon garlic powder
  • 3 bay leaves
  • 1.5 teaspoons dried thyme leaves
  • 6 cup chicken broth
  • 2 cups long-grain white rice
  • 2 pound small shrimp, peeled and deveined
  • 1/2 cup chopped green onions, green and white parts
  • 1/4 cup minced fresh flat-leaf parsley

Emeril's Creole Seasoning - Yield: 2/3 cup

  • 2.5 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Instructions

  • Season the shrimp and chicken separately with the creole seasoning. Add the olive oil to a large pot over medium high heat. Cook the shrimp for 3 to 5 minutes then remove to a bowl. Next cool the chicken for 5 to 7 minutes and remove to a bowl.
  • Add the diced sausage to the pot and sauté for about 10 minutes. Add the onion, celery, peppers, salt, cayenne, 1 tablespoon of the creole seasoning, and black pepper and stir until softened about 7-10 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
  • Add the thyme, broth, and chicken. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes. Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes. Return the shrimp to the pot and simmer for about 15 minutes, covered. Stir in the green onions and parsley to the jambalaya. Toss the bay leaves and enjoy.

Notes

Adapted from Emeril Lagasse.