Ingredients: |
Ingredients: 1/2 c. vegetable oil
1 lb. andouille, cut crosswise into 1/4-inch slices
3 c. chopped yellow onions
1/2 c. chopped green bell peppers
1 tsp. salt, plus 1 tsp.
1 tsp. Emeril's Essence
1/2 tsp. cayenne, plus 1/2 tsp.
1 T. chopped garlic
1 1/2 lb. boneless white and dark meat chicken, cut into 1-inch cubes
1/2 lb. ham, cubed
3 bay leaves
3 c. medium grain white rice
6 c. water
1/2 lb. shelled shrimp
1 c. chopped green onions, green tops only
1/4 c. chopped fresh parsley
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Directions: |
Directions:Heat the oil in a large cast-iron dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 tsp. of salt, the essence, and 1/2 tsp. of 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 tsp. of salt and remaining 1/2 tsp. of 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 2-3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 -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 2-3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.
Emeril's Essence:
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
Combine all ingredients thoroughly and store in an airtight container. |
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