Homemade Emeril’s Jambalaya Recipe

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Homemade Emeril’s Jambalaya Recipe

Homemade Emeril's Jambalaya Recipe

DaRecipe – Homemade Emeril’s Jambalaya Recipe – I have been making this recipe for about 5 years. I originally found the recipe on the andouille sausage package. Everyone loves this! The only thing I change is to use the boneless chopped chicken like someone else suggested. I can make the chicken ahead of time and it helps the recipe go just a little faster on busy weeknights. Easily the most requested recipe by my teens!

SERVING : 8-12
Preparation time              Cook time                    Ready in
15 Minutes                    1 Hour 15 Minutes       1 Hour 30 Minutes


  • 14 cup olive oil
  • 1 lb medium shrimp, peeled and deveined
  • emerils creole seasoning
  • 1 whole chicken, cut into 8 pieces
  • 1 12 lbs andouille sausages, cut into 1/2-inch cubes
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 14 teaspoon cayenne pepper
  • 1 12 tablespoons chopped thyme leaves
  • 1 cup chopped tomato
  • 6 cups water
  • 2 cups rice
  • salt and pepper
  • 1 cup chopped green onion
  • 12 cup chopped parsley


  1. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
  2. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
  3. Add sausage and cook until browned.
  4. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
  5. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
  6. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
  7. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
  8. Remove from heat and let sit 10 minutes before serving.
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I made this last night, and have to say this was really good! I didn’t follow the procedure exactly, and made one ingredient modification (used half the sausage, because that’s all I had) but the results were great. I didn’t pre-cook the shrimp, but instead put all the seasoning on the chicken. I also did not use whole chicken, but boneless breasts and thighs. When sauteing the chicken, I picked out the breast pieces before browning (didn’t want to overcook them.) It did take quite a while to cook, so I wouldn’t do this if in a hurry. I can’t say if it is authentic, but it is very very tasty!

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