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'Clean Out The Ice Box And Freezer' Jambalaya 1/2 cup vegetable oil 1 lb andouille, cut crosswise into 1/4" slices 3 cups chopped yellow onions 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers 2 tsp salt, divided 1 tsp Emeril's Essence = (see Bayou Blast recipe) 1 tsp cayenne, divided 1 Tbs chopped garlic 1 1/2 lbs boneless white and dark   chicken meat, cut 1" cubes 1/2 lb ham, cubed 3 bay leaves 3 cups medium-grain white rice 6 cups water 1/2 lb shelled shrimp 1 cup chopped green onion tops only 1/4 cup chopped fresh parsley Directions 1 Heat the oil in a large cast-iron Dutch oven over    medium heat. Add the sausage and cook. Add the onions, bell peppers,    1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne.    Stirring often, brown the vegetables and sausage until they are    caramelized, about 15 minutes. Scrape the bottom and sides of the pot    to loosen any browned particles. 2 Add the garlic, and cook for 1 minute. Season the

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chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon    cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown    the chicken for 8 minutes, scraping the bottom of the pot to loosen    any browned particles. Add the rice and stir for 2 to 3 minutes to    coat evenly. 3 Add the water, stir to combine, and cover. Cook over    medium heat for 30 to 35 minutes, without stirring, or until the rice    is tender and the liquid has been absorbed. Add the shrimp during the    last 5 minutes of cooking and cook until just pink. Remove the pot    from the heat and let stand, covered, for 2 to 3 minutes. Remove the    bay leaves. Stir in the green onions and parsley, and serve. 4 This recipe yields 10 to 12 servings.