"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Emeril's Sausage and Chicken Jambalaya Recipe

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This recipe for Emeril's Sausage and Chicken Jambalaya, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Lou McFerrin
Added: Sunday, January 15, 2006


1/2 c. vegetable oil
3 c. chopped yellow onions
1 c. chopped bell pepper
1 c. chopped celery
2 tsp. salt
1 tsp. cayenne
1 tbsp. chopped garlic
1 lb. sausage(sliced into thin slices)
1 1/2 lbs. boneless skinless chicken(cut into 1/2 in cubes
3/4 lb ham cut into 1/2 in cubes
3 bay leaves
3 cups medium grain white rice
6 cups chicken stock
1/2 c. chopped green onions

1. Heat oil in large heavy pot over medium heat. Add the onions, bell peppers, celery, 1 tsp of salt, and 3/4 tsp of cayenne and cook stirring until soft--5-6 minutes.
2. Add the garlic and cook stirring for 30 seconds. Add the sausage and cook stirring and scraping the bottom and sides of pot to loosen any brown particles until browned--about 5 minutes.
3. Season the chicken with remaining salt and cayenne. Add the chicken and bay leaves and cook stirring until browned--about 6 minutes. Add the ham and cook stirring for 2 minutes. Add the rice and cook stirring for 2 minutes.
4. Add the chicken stock and bay leaves, stir to combine and cover. Lower heat to low, cover and cook without stirring until the rice is tender and all the liquid is absorbed--25-30 minutes. Remove from heat and let stand covered for about 10 minutes.
5. Remove bay leaves. Stir in green onions and serve immediately.

Number Of Servings:
Number Of Servings:
10-12 normal
Personal Notes:
Personal Notes:
I personally add some Tony Cachere's cajun seasoning to the recipe to taste. It really is not hard to make and taste great.




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