Chock Full Jambalaya Recipe

Name: Chock Full Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth, low sodium; 1 cup long grain rice; 2 tablespoons Worcestershire sauce, low sodium; 3 tablespoons creole seasoning (Emeril's Essence recipe follows); 12 lb crawfish or 12 lb shrimp, deveined; 2 teaspoons olive oil; 14 lb tasso, sliced; 12 lb andouille sausage, sliced; 14 lb chicken meat, cubed; ½ cup okra; ¼ cup sweet red pepper, diced; ¼ cup green sweet pepper, diced; ¼ cup scallion, sliced fine; ¼ cup celery, sliced; 1 cup diced tomato; ½ tablespoon horseradish, minced; 1 garlic clove, minced; ¼ cup dry white wine; file gumbo seasoning

Servings: persons

3 cups chicken broth, low sodium
1 cup long grain rice
2 tablespoons Worcestershire sauce, low sodium
3 tablespoons creole seasoning (Emeril's Essence recipe follows)
12 lb crawfish or 12 lb shrimp, deveined
2 teaspoons olive oil
14 lb tasso, sliced
12 lb andouille sausage, sliced
14 lb chicken meat, cubed
½ cup okra
¼ cup sweet red pepper, diced
¼ cup green sweet pepper, diced
¼ cup scallion, sliced fine
¼ cup celery, sliced
1 cup diced tomato
½ tablespoon horseradish, minced
1 garlic clove, minced
¼ cup dry white wine
file gumbo seasoning

1
In a large pan (paella pan works well) over medium heat, saute sausage and diced chicken in olive oil for 5 minutes.
2
Add the Worcestershire sauce, okra, red and green peppers, scallions and celery and continue to saute for 3 minutes.
3
Pour in the chicken broth and diced tomatoes.
4
Add the horseradish and garlic, stirring well to distribute.
5
Add the rice and Creole seasoning (Essence) and stir to mix.
6
Cover and reduce heat to low.
7
After 10 minutes, add the tasso ham, crawfish or shrimp, and wine and cover again.
8
Continue over low heat for another 20 minutes (Don't peek!
9
Keep the cover on).
10
Take this opportunity to taste and adjust seasonings as preferred.
11
Sprinkle with file gumbo seasoning before serving.
12
For Emeril's Essence Seasoning:Mix together the ingredients and store in an airtight container.
13
This makes about 2/3 cup: 2 1/2 tablespoons paprika, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried thyme.

4518

kcal

Calories

Fat

Carbs

880

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups chicken broth, low sodium, 1 cup long grain rice, 2 tablespoons Worcestershire sauce, low sodium, 3 tablespoons creole seasoning (Emeril's Essence recipe follows), and more.

Yes, Chock Full Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chock Full Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions