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.(Brief Article)

(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 ...