Ingredients

1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
Creole seasoning, recipe follows
1 chicken, cut into 8 pieces
1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper

1 1/2 tablespoons chopped thyme leaves
1 cup chopped tomatoes
6 cups water
2 cups rice
Salt and pepper
1 cup chopped green onions
1/2 cup chopped parsley

Directions

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. 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. Add sausage and cook until
browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook
until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken
pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice
to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15

minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and
continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10
minutes before serving.

Ingredients

Emeril's ESSENCE Creole Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.
Yield: 2/3 cup