JAMBALAYA Emeril Lagasse

In a large Dutch oven, heat vegetable oil over medium heat.

Add the onions, bell peppers and celery and season it with salt & cayenne pepper. Cook, stirring. until the vegetables are wilted, about 5 minutes.

Add the sausage and cook, stirring, for 2 minutes.

Add the bay leaves, tomatoes & garlic and cook, stirring for 2 minutes.

Add the rice and cook, stirring, for 2 minutes, then add the chicken broth and bring to a boil.

Reduce heat to medium-low, and cook until the rice is tender and most of the liquid is absorbed, 20-25 minutes.

Stir in the green onions, remove the bay leaves and serve hot.
2 tablespoons vegetable oil
2 cups chopped yellow onions
1 cup chopped green peppers
1/2 cup chopped celery
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound andouille sausage cut lengthwise in half, then cut into 1/4 inch thick slices
4 bay leaves
2 cups canned tomatoes
1 tablespoon chopped garlic
2 cups long-grain rice
5 cups chicken broth
1/2 cup chopped green onions