Saturday, February 20, 2010

Cajun Jambalaya

My husband loves Louisiana's flavors. He asked me a few days ago if I could try to make Jambalaya. I agreed. After searching for several recipes, I opted for a simple one, but full of flavors. I was not disappointed. The only thing I would change next time I make it, is not to chop the shrimp and make bigger bites of chicken, just for better looks, not better taste!


12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper


In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Source: Food Network - Recipe Courtesy of Emeril Lagasse - The Essence of Emeril

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