Ingredients

• 6 bacon slices, roughly chopped
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 teaspoon Essence, recipe follows
• 1 cup finely chopped yellow onions
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons minced garlic
• 8 ounces button mushrooms, wiped clean and thinly sliced
• 1 teaspoon chopped fresh thyme
• 1 cup chicken stock, or canned low-sodium chicken broth
• 1/4 cup minced green onions
• Cheesy Rice Pilaf, recipe follows
• 2 tablespoons minced parsley leaves, for garnish

Directions

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

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Cheesy Rice Pilaf:

3 tablespoons unsalted butter

1/2 cup finely chopped yellow onions

1/2 cup finely chopped yellow bell peppers

1 cup long-grain rice

1 teaspoon salt

1 bay leaf

2 cups chicken stock

1/2 cup frozen peas

1/2 pound fontina or mozzarella, diced

1/4 cup chopped fresh parsley leaves

In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.