Classic Chicken Jambalaya

We have been so busy the last week with all the birthday celebrations at our house. I think we are finally at a point of cake overload! My birthday and my son's birthday are only a few days apart which is fun but makes for a hectic week! I got this beautiful new dutch oven for my birthday and have been waiting to use it. More rainy cold weather here yesterday meant the perfect day to break it in. I've had this jambalaya recipe flagged for a while and it seemed fitting for my first recipe in the new pot and the gloomy weather. My husband loves Cajun food and is a big fan of my gumbo so I knew this would be right up his alley! Sure enough, he loved it! This recipe takes a bit of prep work with chopping and cooking on the stove but once you get it in the oven its good to go. I ended up with extra ham and thyme leftover from this recipe so I'm looking forward to making Emeril's creamy ham and potato pie in the next few days! I love it when a good plan for leftovers comes together!

Other Cajun Favorites:
Chicken Andouille Gumbo
Slow Cooker Red Beans with Andouille Sausage
King Cake

Classic Chicken Jambalaya

Makes 6 to 8 servings

Ingredients

One 3 1/2-pound chicken, cut into 8 pieces
2 tablespoons plus 1 teaspoon Emeril's Original Essence (I used the cajun seasoning I already had)
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 garlic
1 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, or canned low-sodium chicken broth
1 cup canned whole tomatoes, drained and crushed
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce, plus more for serving
4 bay leaves
4 sprigs fresh thyme
2 tablespoons finely sliced green onions, for garnish

Directions

1. Preheat the oven to 375ºF.
2. Season the chicken with 2 tablespoons Essence and the salt.
3. 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.
4. Transfer the chicken to a plate and set aside. Add the celery, bell peppers, and onions and cook until they begin to soften, about 2 minutes.
5. Add the garlic and cook for another 2 minutes.
6. Add the sausage and ham and cook for another 2 minutes.
7. Add the rice, stir to blend, and cook for another 2 minutes.
8. Add the Chicken Stock, tomatoes, tomato paste, Worcestershire, the remaining 1 teaspoon Essence, the pepper sauce, bay leaves, and thyme. Stir to combine and return the chicken to the pot, nestling the pieces in the rice mixture.
9. Cover the pot and bake until the chicken and rice are tender, about 40 minutes.
10. Remove from the oven and let stand, still covered, for 5 minutes. Garnish with the green onions and serve with hot sauce.

Source: Emeril Lagasse as Featured in Holiday Cooking with Top American Chefs.