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Emeril's New Orleans Style Jambalaya

14 cup vegetable oil
12 lb andouille sausage, cut in rounds and quartered
1 lb smoked sausage, cut in half moons
2 lbs chicken breasts, sliced
14 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence or 2 tablespoons other creole seasoning
3 cups onions, chopped
1 cup green pepper, chopped
2 tablespoons garlic, minced
2 cups long grain rice
6 cups chicken stock
1 bay leaf
1 cup green onion, chopped
12 cup flat leaf parsley, chopped


Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan. Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan. Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes. Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes. Remove bay leaf and stir in green onions and parsley to serve.

Source: www.food.com