Chicken and Andouille Jambalaya ~Emeril's

I had never made jambalaya before, but I picked up some andouille sausage from a local sausage company so I thought I would try it.

Having no shrimp on hand, I used Emeril's recipe which requires only Chicken and Andouille.

If you know jambalaya, you know it's not about PRETTY... it's about great taste in a one pot meal. And it really is tasty.

The colors are so much more vibrant when they first begin cooking...

But it's when the onion and bell peppers begin to caramelize that the deep rich flavors develop.

Then the sausage is browned, and the chicken (skinless thigh pieces), cayenne and bay leaves are added and allowed to cook.

The uncooked rice is stirred in and coated for a few minutes. Finally liquid added. the pot covered is allowed to simmer for 30 to 35 minutes. Sliced green onions are stirred in just before serving.

It was very good, although I cut the amount of cayenne back substantially. A crispy green tossed salad completed the meal very well. I would make this one again!

The recipe can be found on Emeril's internet site:

Emeril's Chicken and Andouille Jambalaya