'Clean Out The Ice Box And Freezer' Jambalaya

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
1 lb	454g / 16oz	Andouille - cut crosswise into 1/4
3 cups	187g / 6.6oz	Chopped yellow onions
1/2 cup	73g / 2.6oz	Chopped green bell peppers
1/2 cup	73g / 2.6oz	Chopped red bell peppers
2 teaspoons	10ml	Salt - divided
1 teaspoon	5ml	Emeril's Essence (see Bayou Blast recipe)
1 teaspoon	5ml	Cayenne - divided
1 tablespoon	15ml	Chopped garlic
1 1/2 lbs	681g / 24oz	Boneless white and dark chicken meat - cut 1
1/2 lb	227g / 8oz	Ham - cubed
3		Bay leaves
3 cups	480g / 16oz	Medium-grain white rice
6 cups	1422ml	Water
1/2 lb	227g / 8oz	Shelled shrimp
1 cup	62g / 2.2oz	Chopped green onion tops only
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles.

Add the garlic, and cook for 1 minute. Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat evenly.

Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E44) - from the TV FOOD - NETWORK"

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