Sausage and Chicken Jambalaya

Emeril Lagasse's Super Bowl Recipes

GMA Recipes Dinner
Servings:Over 8
Difficulty: Moderate
Cook Time: min

It's become an annual tradition for Emeril Lagasse to give a game plan for America's Super Bowl Sunday menu. Every year he travels to tailgate, but this year they've brought the party to Lagasse's own stomping grounds — New Orleans.

Lagasse's Super Bowl Menu includes Sausage and Chicken Jambalaya.


  • 1/2 cup vegetable oil
  • 3 cups yellow onions, chopped
  • 1 cup bell peppers, chopped
  • 1 cup celery, chopped
  • 2 teaspoons salt
  • 1 teaspoon cayenne
  • 1 tablespoon garlic, chopped
  • 1 pound sausage (you can use andouille sausage, chorizo sausage, or another smoked sausage, cut crosswise into 1/4-inch slices
  • 1 1/2 pounds boneless skinless white and dark chicken meat, cut into 1-inch cubes
  • 3/4 pound country ham, cut into 1/2-inch cubes
  • 3 bay leaves
  • 3 cups medium-grain white rice
  • 6 cups chicken stock
  • 1/2 cup green onions, green tops only, chopped
  • 1/2 fresh parsley, chopped
  • Cooking Directions

    Heat the oil in a large cast-iron Dutch oven, or large, heavy pot over medium-high heat. Add the onions, bell peppers, celery, 1 teaspoon of the salt, and 3/4 teaspoon of the cayenne, and cook, stirring, until the vegetables are very soft, 5 to 6 minutes.

    Add the garlic and cook, stirring, for 30 seconds. Add the sausage and cook, stirring and scraping the bottom and sides of the pot to loosen any browned particles, until browned, about 5 minutes.

    Season the chicken with the remaining 1 teaspoon salt and 1/4 teaspoon of cayenne. Add the chicken and the bay leaves, and cook, stirring, until browned, about 6 minutes. Add the ham and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes.

    Add the stock, stir to combine, and cover. Lower the heat to low and cook without stirring until the rice is tender and all the liquid is absorbed, 25 to 30 minutes. Remove the pot from the heat and let stand, covered, without stirring for 10 minutes.

    Remove the bay leaves. Stir in the green onions and parsley, and serve immediately.

    Recipe courtesy of Emeril Lagasse 2002.

    Recipe Summary

    Main Ingredients: andouille sausage, cayenne, country ham

    Course: Dinner, Lunch, Main Course