Ragin' for Cajun: with the Final Four in his kitchen, Emeril Lagasse invites you to add a taste of the French Quarter to your championship-viewing experience

Sporting News, The, April 7, 2003

(1) Heat the oil in a large, cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.

(2) Season the chicken with the remaining 1 teaspoon salt and remaining one-fourth teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot.

(3) Add the rice and stir for 2 to 3 minutes to coat it evenly. 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. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.

(4) Stir in the green onions and serve.

Emeril's Andouille and Chicken Jambalaya

1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo or other smoked
  sausage, cut crosswise into 1/4-inch slices
1 1/2 pounds boneless white and dark chicken meat,
  cut into 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

From the book Louisiana Real & Rustic by Emeril Lagasse with Marcelle Bienvenu. Copyright [c] 1996 by Emeril Lagasse. Reprinted by permission of William Morrow Cookbooks, an Imprint of HarperCollins Publishers.