Makes approximately 5-6 servings


  • 1/4 cup vegetable oil
  • 1 medium yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 1/2 teaspoons salt
  • 3/4 teaspoons cayenne
  • 1/2 teaspoon Tony Chachere's
  • 1/2 pound smoked sausage (or andouille), cut into 1/4-inch slices and quartered
  • 3/4 pounds boneless chicken breast, cut into 1-inch cubes
  • 2 bay leaves
  • 1 1/2 cups white rice
  • 3 1/2 cups chicken stock or chicken broth
  • 1 can (8 oz.) tomato sauce


  • Heat the oil in a large cast-iron dutch oven over medium heat
  • Add the onions, bell peppers, 1 teaspoon of the salt, 1/2 teaspoon of the cayenne, and all of the Tony Chachere's to the pot. Stirring often, brown the vegetables for about 10-15 minutes until they are caramelized.
  • Add the sausage to the pot and cook for about 8-10 minutes, stirring often.
  • Season the chicken in a bowl with the remaining salt and cayenne. Add the chicken and bay leaves to the pot. Brown the chicken for 6-8 minutes.
  • Add the rice and stir for 2-3 minutes to coat it evenly. Add the stock and tomato sauce, stir to combine, and cover. Cook over medium heat for 25-30 minutes without stirring, or until the rice is tender and the liquid has been absorbed.
  • Remove the pot from the heat and let stand, covered, for 2-3 minutes. Remove the bay leaves and serve.

Note: Adapted from Louisiana Real & Rustic by Emeril Lagasse (c) 1996