Chicken Jambalaya

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 chicken pieces, with bone
• 2 tablespoons creole seasoning or 2 tablespoons emeril's original essence
• 1 teaspoon creole seasoning or 1 teaspoon emeril's original essence
• 1/2 teaspoon kosher salt
• 1/4 cup vegetable oil
• 1 cup celery, chopped
• 1 cup green bell pepper, chopped
• 1 cup onion, chopped
• 1 1/2 tablespoons garlic, minced
• 1 lb andouille sausage, cut crosswise into 1/4 inch slices
• 1/2 lb boneless smoked ham, cut into 1/4 inch cubes
• 2 cups rice
• 2 cups chicken stock
• 1 1/2 cups whole tomatoes, drained and crushed
• 1 tablespoon tomato paste
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot pepper sauce
• 4 bay leaves
• 4 sprigs fresh thyme
• 2 tablespoons green onions, chopped (for garnish)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 season the chicken pieces with 2 t creole seasoning and the salt. heat up the oil in a heavy lidded pot over med-high heat. add the chicken and cool until they get browned on all sides, about 8-10 minutes (work in batches if the pot gets too crowded). take the chicken out and set it aside.
• 3 add the celery, bell peppers and onions and cook for about 2 minutes. add the garlic and cook for another 2 minutes. then add the sausage and ham and cook for another 2 minutes. add the rice, stir to blend and cook for approximately 2 more minutes. add the chicken stock, tomatoes, tomato paste, worcestershire and the leftover 1 t of creole seasoning, the pepper sauce, bay leaves and thyme. stir this all together and return the chicken to the pot, nestling the pieces into the rice mixture.
• 4 cover the pot and bake for about 40 minutes, or until the chicken and rice are tender. remove from the oven and let stand for about 5 minutes (still covered). garnish with the green onions and serve! you can also serve with additional hot sauce.