Easy Classic Chicken Jambalaya

There are gazillion variations of jambalaya.  This one is simple, stays close to the classic style, and is easy to make for your family, or for a roaring hungry crowd.

There is more than chicken that fills the pot. Lots of andouille sausage and smoked ham too.

Classic Chicken Jambalaya
Serves 6-8
Recipe from Emeril

One 3-1/2-pound chicken, cut into 8 pieces
2 tablespoons plus 1 teaspoon Emeril’s Original Essence
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup chopped celery
1 cup chopped green bell peppers
1 cup chopped onions
1 tablespoon minced garlic1 pound andouille sausage, cut crosswise into 1/4-inch slices
1/2 pound boneless smoked ham, cut into 1/4-inch cubes
2 cups rice
2 cups Chicken stock 
1 cup canned whole tomatoes, drained and crushed
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, plus more for serving
4 bay leaves
4 sprigs fresh thyme
2 tablespoons finely sliced green onions, for garnish
1.  Preheat oven to 375 F.
2. Season the chicken with 2 tablespoons Essence and the salt.  heat the oil in a small Dutch oven or heavy lidded pot over medium-high heat.  Add the chicken and cook until browned on all sides, working in batches if necessary, 8 to 10 minutes per batch.  Transfer the chicken to a plate and set aside.  Add celery, bell peppers, and onions and cook until they begin to soften, about 2 minutes.  add the garlic and cook for another 2 minutes.  Add the sausage and ham and cook for another 2 minutes.  Add the rice, stir to blend, and cook for another 2 minutes.  Add the chicken stock, tomatoes, tomato paste, Worcestershire, the remaining 1 teaspoon Essence, the hot pepper sauce, bay leaves, and thyme.  Stir to combine and return the chicken to the pot, nestling the pieces in the rice mixture.
3.  Cover the pot and bake until the chicken and rice are tender, about 40 minutes.  remove from oven and let stand, still covered, for 5 minutes.  Garnish with the green onions and serve with hot sauce.

43 thoughts on “Easy Classic Chicken Jambalaya

  1. This looks and sounds outstanding Velva. We use Essence as our Creole seasoning as well and also as our blackening seasoning. I just make up a triple recipe, leave one as is and amp the other one up with cayenne for when we want another notch.


  2. It looks like that would \”jump in my mouth\”, I like it! Did you use a specific brand of andouille? I know the Cajuns are pretty particular about the brands they use but far from the Gulf we only have so many options 🙂


  3. Velva,This jambalaya sounds so yummy! This is definitely the type of thing our readers over at Mr. Food like. We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you're interested, check out our contest page for more details. http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-ContestAlexis FranziEditor, Mr. Food


  4. Leave it to Emeril to have the best jambalaya recipe! You did an outstanding job on this dish. Love the vibrant color, the perfectly spiced flavor, and the addition of the ham and sausage added with the chicken…yumm!


  5. I made this last night and YUMMMMY. My only problem was it was a tad too salty for my taste. Even though the recipe doesn't call for much salt, the ham and the sausages were more than salty for everything. Weill certainly make it again but dropping the salt 🙂


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