Jambalaya with Shrimp, Chicken, Andouille, and Ham
Recipe type: Main
Cuisine: American
Serves: 10 to 12 servings
Adapted from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
  • 1/2 cup (120 ml) canola oil (I used 1/3 cup and it came out fine.)
  • 1 pound (~1/2 k) andouille sausage, cut crosswise into 1/4-inch slices
  • 3 medium to large yellow onions, chopped
  • 2 stalks of celery, thinly sliced
  • 1/2 cup (~55 g) chopped green bell peppers
  • 1/2 cup (~55 g) chopped red bell peppers
  • 2 teaspoons salt, divided
  • 1 teaspoon Creole seasoning (Recipe follows or you can use a purchased blend.)
  • 1 teaspoon cayenne, divided
  • 1 tablespoon chopped garlic
  • 1-1/2 pounds (680 g) boneless chicken meat, cut into 1-inch cubes (You can use white or dark meat or a mix of white and dark meat.)
  • 1/2 pound (227 g) ham, cubed
  • 3 bay leaves
  • 3 cups medium-grain white rice (I use brown rice.)
  • 6 cups (1.420 liters) water
  • 1/2 pound (227 g) shelled shrimp, thawed if from frozen
  • 5 green onions, chopped, green tops only
  • 1/4 cup (10 g) chopped fresh parsley
  • 2-1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook until it start to render the fat. Add the onions, bell peppers, 1 teaspoon of the salt, the Creole seasoning, 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 (fond). Add the garlic and cook for 1 minute.
  2. 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 bits.
  3. 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.
  4. Lay the shrimp on top of the cooked rice during the last 5 minutes of cooking and steam 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.
More Information

large cast iron Dutch oven
Recipe by Andrea Meyers at https://andreasrecipes.com/jambalaya-with-shrimp-chicken-andouille-and-ham-and-a-giveaway/