Emeril Lagasse's recipe for Cajun jambalaya involves cooking shrimp, chicken and andouille sausage with rice, vegetables and Creole seasoning. He also offers a recipe for andouille and chicken jambalaya, which has a shorter list of ingredients. Both recipes are available on FoodNetwork.com.
To make the Cajun jambalaya, start by preparing the Creole seasoning. Combine 2 1/2 tablespoons of paprika with 2 tablespoons each of garlic powder and salt. Add 1 tablespoon each of onion powder, black pepper, cayenne pepper, dried oregano and dried thyme. Mix everything thoroughly. This recipe produces 2/3 cup of Creole seasoning.
Discard the shells and veins of 12 medium shrimp. Chop the shrimp, and toss them with 4 ounces of diced chicken and 1 tablespoon of Creole seasoning. Warm up 2 tablespoons of olive oil in a large saucepan over high heat. Sauté 1/4 cup each of chopped onion, green bell pepper and celery for three minutes. Stir in 2 tablespoons of chopped garlic, 1/2 cup of chopped tomatoes, 2 bay leaves, and 1 teaspoon each of Worcestershire sauce and hot sauce.
Add 3/4 cup of rice and gradually pour in 3 cups of chicken stock. Lower the heat to the medium setting. Allow the mixture to simmer for 15 minutes or until the rice is tender, stirring every now and then. Fold in the shrimp and chicken along with 5 ounces of sliced andouille sausage. When all the meats are cooked through, taste the jambalaya, and add more seasonings if necessary.