Traditional New Orleans jambalaya usually is cooked together with the rice. I prefer to serve this saucier version over individual servings of brown rice or pasta.
8 oz boneless skinless chicken breasts
1 Tbsp Emeril’s Essence, divided
8 oz shrimp, peeled and deveined
4 oz fresh andouilli sausage, sliced 1/4″ thick
2 Tbsp olive oil, divided
1 medium green bell pepper, sliced 1/3″ thick
1 medium red or yellow bell pepper, sliced 1/3″ thick
1 medium onion, sliced stem to root
1 15 ounce can diced tomatoes, undrained
2 cups chicken broth, divided
2 Tbsp corn starch
1/4 cup white wine
2 tsp chopped fresh flat-leaf parsley, for garnish
1. Cut the chicken into bite sized pieces. In a small bowl, toss the chicken with 1 tsp. of Essence and set aside.
2. In a second small bowl, toss the shrimp with 1 tsp. of Essence and set aside.
3. In a large skillet, heat 1 Tbsp. of olive oil over medium low heat. Add the sliced sausage and cook until it just begins to brown.
4. Raise the heat to medium high and add the chicken, cooking until the chicken begins to brown, then add the shrimp. Cook until the shrimp just begins to color and curl.
5. With a slotted spoon, remove all ingredients to a plate leaving the drippings in the skillet.
6. Add the remaining Tbsp. of oil to the pan. When the oil is hot add the peppers and onion and season with the remaining tsp. of Essence. Cook until the vegetables begin to caramelize around the edges.
7. Add the tomatoes to the pan along with 1 cup of the broth. Cook over high heat until the liquid is reduced by half, scraping up any browned bits in the bottom of the pan.
8. Reduce the heat to medium low and return the sausage, chicken, and shrimp to the pan. Add the remaining broth and simmer a few minutes to heat through.
9. In a small bowl, combine the cornstarch and wine until smooth. Add to the pan and cook until the sauce begins to gently boil thicken.
10. Serve the jambalaya over hot cooked rice or pasta, garnished with the chopped parsley.