Friday, August 10, 2012

Easy Classic Chicken Jambalaya

There are gazillion variations of jambalaya.  This one is simple, stays close to the classic style, and is easy to make for your family, or for a roaring hungry crowd.


There is more than chicken that fills the pot. Lots of andouille sausage and smoked ham too.




Classic Chicken Jambalaya
Serves 6-8
Recipe from Emeril


Ingredients:
One 3-1/2-pound chicken, cut into 8 pieces
2 tablespoons plus 1 teaspoon Emeril's Original Essence
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup chopped celery
1 cup chopped green bell peppers
1 cup chopped onions
1 tablespoon minced garlic1 pound andouille sausage, cut crosswise into 1/4-inch slices
1/2 pound boneless smoked ham, cut into 1/4-inch cubes
2 cups rice
2 cups Chicken stock 
1 cup canned whole tomatoes, drained and crushed
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, plus more for serving
4 bay leaves
4 sprigs fresh thyme
2 tablespoons finely sliced green onions, for garnish

Directions:
1.  Preheat oven to 375 F.

2. Season the chicken with 2 tablespoons Essence and the salt.  heat the oil in a small Dutch oven or heavy lidded pot over medium-high heat.  Add the chicken and cook until browned on all sides, working in batches if necessary, 8 to 10 minutes per batch.  Transfer the chicken to a plate and set aside.  Add celery, bell peppers, and onions and cook until they begin to soften, about 2 minutes.  add the garlic and cook for another 2 minutes.  Add the sausage and ham and cook for another 2 minutes.  Add the rice, stir to blend, and cook for another 2 minutes.  Add the chicken stock, tomatoes, tomato paste, Worcestershire, the remaining 1 teaspoon Essence, the hot pepper sauce, bay leaves, and thyme.  Stir to combine and return the chicken to the pot, nestling the pieces in the rice mixture.

3.  Cover the pot and bake until the chicken and rice are tender, about 40 minutes.  remove from oven and let stand, still covered, for 5 minutes.  Garnish with the green onions and serve with hot sauce.

Enjoy!


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43 comments:

Sam @ My Carolina Kitchen said...

Oh my, I think I might have stepped into a kitchen in south Louisiana this morning and that makes me a very happy girl.
Sam

That Girl said...

I love jambalaya!

That Girl said...

I love jambalaya!

That Girl said...

I love jambalaya!

Happier Than a Pig in Mud said...

Boy I'd like a big ole bowl of that! Even at 7:30 in the morning-enjoy:@)

From the Kitchen said...

Oh yum! Wish I had a plate full as well as some filet gumbo and crawfish pie!! Have a delicious weekend.

Best,
Bonnie

Nammi said...

yumm!! That looks fantastic, love the flavours!!

Big Dude said...

This looks and sounds outstanding Velva. We use Essence as our Creole seasoning as well and also as our blackening seasoning. I just make up a triple recipe, leave one as is and amp the other one up with cayenne for when we want another notch.

T.W. Barritt at Culinary Types said...

I am all for classics made easy, and this looks delicious! A pot full of flavor!

Angie's Recipes said...

Jambalaya...this is new to me. The chicken sounds very tasty and flavourful.

Tracey@Breathing English Air said...

This is going on next week's menu!

tasteofbeirut said...

I could never resist Louisiana 's food; it is so full of flavor, with the kind of heat that i love!

The Japanese Redneck said...

Yum, I do ours with chunks of ham and sausage.

Looks good.

Cucina49 said...

I love a good jambalaya--yours is exactly the right color, stuffed full of yummy meat. It looks great!

Catherine said...

Dear Velva, This looks absolutely delicious! Blessings my dear, your friend, Catherine xo

Sandi said...

That looks absolutely delicious Velva!! But, then again, everything you make looks delicious...LOL!!!

yummychunklet said...

That looks like one mean jambalaya!

SavoringTime in the Kitchen said...

Jambalaya is something I have never tried making nor have I ever tasted it either! Just a northern gal, I guess. My husband loves andouille, chorizo and anything mildly spicy so I'm sure he'd love this.

From Beyond My Kitchen Window said...

I love one pot meals. This looks delicious and the directions simple. Another good thing about one pot meals is that they are just as good if not better the next day.

teresa said...

i had a bad experience with jambalaya a few years ago, and haven't tried it since. this looks REALLY good, i'll have to try it soon!

Aunt B said...

I've never made Jambalaya. Looks like I should give it a try. Thanks for sharing the recipe.

Fresh Local and Best said...

A quick and simple jambalaya that still is pretty authentic? Can't wait to try it!

Carol @ Always Thyme to Cook said...

I love jambalaya! Looks fantastic.

Nami | Just One Cookbook said...

Wow your chicken jambalaya looks really delicious. My friend makes pretty good one too, so I never tried to make my own (I always request her to make it for me). This looks fantastic - thanks for sharing this recipe!

Chris said...

It looks like that would "jump in my mouth", I like it! Did you use a specific brand of andouille? I know the Cajuns are pretty particular about the brands they use but far from the Gulf we only have so many options :)

The Squishy Monster said...

This looks SO delicious!!

From Valeries Kitchen said...

My husband loves jambalaya! Your version looks wonderful!

Reeni Pisano said...

So insanely good! My family would love it!

Martha said...

It's been a long time since I've made Jambalaya. I think it's about time after seeing this. Yummy!!

Gloria said...

Thid chicken look absolutely delicious!

kitchen flavours said...

Looks delicious, have always wanted to try Jambalaya!

Rambling Tart said...

This looks fantastic, Velva!! I do love jambalaya and will have to make it for my Aussie friends. :-)

The Squishy Monster said...

The spices are perfect and it looks fabulous!!!

Debby Foodiewife said...

Wow! There's a lot of flavor going on here, and I wish I was tasting it. Looks fantastic.

Barbara said...

Oh I love this, Velva! Haven't made one in years and don't have a recipe, either. Great idea for a crowd. All those lovely flavors!

♥●• İzdihër •●♥ said...

First time I am hearing about it. Seems so yummy and spicy.
Follow each other.
Izdiher

Alexis Franzi said...

Velva,

This jambalaya sounds so yummy! This is definitely the type of thing our readers over at Mr. Food like. We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you're interested, check out our contest page for more details.
http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-Contest

Alexis Franzi
Editor, Mr. Food

Kitchen Belleicious said...

nothing beats a good classic jambalaya! Wow yours looks amazing!

Karen Harris said...

I haven't had jambalaya since the last time I went to New Orleans years and years ago. I am really craving it now. I guess I know what I'll be making soon.

Elisabeth said...

Leave it to Emeril to have the best jambalaya recipe! You did an outstanding job on this dish. Love the vibrant color, the perfectly spiced flavor, and the addition of the ham and sausage added with the chicken...yumm!

Cathleen said...

I have never tried jambalaya before, but I like the name. This looks scrumptious!

Magic of Spice said...

My boys are crazy for jambalaya, in fact it is my youngest's specialty :) Looks great!

teresa said...

I made this last night and YUMMMMY. My only problem was it was a tad too salty for my taste. Even though the recipe doesn't call for much salt, the ham and the sausages were more than salty for everything. Weill certainly make it again but dropping the salt :-)

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