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emeril lagasse jambalaya recipe hdr

Emeril Lagasse Jambalaya Recipe

Jambalaya should never be bland, and Emeril's recipe delivers deep, well-balanced seasoning in every mouthful!
The key to getting it right starts with layering flavors. You'll build the base with browned sausage and softened vegetables.
Cooking the rice directly in the broth allows it to soak up every bit of spice, turning it into more than just a filler.
I make sure to add the shrimp toward the end since overcooked shrimp turn tough fast. A few minutes is all they need.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 lb Chicken breast cut into pieces
  • 1 lb Andouille sausage sliced
  • 2 tbsp Vegetable oil
  • 1 cup Onion chopped
  • 1/2 cup Celery chopped
  • 1/2 cup Green bell pepper chopped
  • 2 cloves Garlic minced
  • 1 can Tomatoes 32 oz.
  • 2 cups Chicken broth
  • 1 cup Long-grain rice
  • 1 tsp Salt
  • 1/2 tsp Cayenne pepper
  • 2 tsp Creole seasoning

Instructions

  • Add the sliced andouille sausage and cook until nicely browned.
  • Remove the sausage with a slotted spoon and set aside.
  • In the same pot, add chicken pieces and cook until browned on all sides.
  • Remove the chicken and keep it with the sausage.
  • Add onions, celery, bell peppers, and garlic to the pot.
  • Cook until the vegetables soften.
  • This should take about 5 minutes.
  • Stir in the tomatoes, chicken broth, rice, salt, cayenne pepper, and creole seasoning.
  • Bring to a boil, then lower the heat.
  • Return the sausage and chicken to the pot.
  • Cover and simmer for about 30 minutes or until the rice is tender.
  • Serve immediately and enjoy!