Emeril'S Kicked Up Jambalaya

1. 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. 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. 3

   Add sausage and cook until browned.

4. 4

   Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.

5. 5

   Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.

6. 6

   Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.

7. 7

   Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.

8. 8

   Remove from heat and let sit 10 minutes before serving.

* Per serving · 4 servings · Values may vary.