Ingredients Jump to Instructions ↓

  1. 3 1/2-pound chicken, cut into 8 pieces 2 tablespoons plus 1 teaspoon Emeril's Original Essence

  2. 1/2 teaspoon salt

  3. 1/4 cup vegetable oil

  4. 1 cup chopped celery

  5. 1 cup chopped green bell peppers

  6. 1 cup chopped onions

  7. 1 tablespoon minced garlic

  8. 1 pound andouille sausage, cut crosswise into 1/4-inch slices

  9. 1/2 pound boneless smoked ham, cut into 1/4-inch cubes

  10. 2 cups rice

  11. 2 cups Chicken Stock, or canned low-sodium chicken broth

  12. 1 cup canned whole tomatoes, drained and crushed

  13. 1 tablespoon tomato paste

  14. 1 teaspoon Worcestershire sauce

  15. 1/2 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce, plus more for serving

  16. 4 bay leaves

  17. 4 sprigs fresh thyme

  18. 2 tablespoons finely sliced green onions, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375?F. 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 the 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 pepper sauce, bay leaves, and thyme. Stir to combine and return the chicken to the pot, nestling the pieces in the rice mixture. Cover the pot and bake until the chicken and rice are tender, about 40 minutes. Remove from the oven and let stand, still covered, for 5 minutes. Garnish with the green onions and serve with hot sauce. Makes 6 to 8 servings


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