cajun jambalaya

Name: Cajun Jambalaya
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: ## INGREDIENTS; 12 - medium shrimp, peeled, deveined and chopped; 4 ounce(s) chicken, diced; 1 tablespoon(s) creole seasoning, recipe follows; 2 tablespoon(s) olive oil; 1/4 cup(s) chopped onion; 1/4 cup(s) chopped green bell pepper; 1/4 cup(s) chopped celery; 2 tablespoon(s) chopped garlic; 1/2 cup(s) chopped tomatoes; 3 - bay leaves; 1 teaspoon(s) worcestershire sauce; 1 teaspoon(s) hot sauce; 3/4 cup(s) rice; 3 cup(s) chicken stock; 5 ounce(s) andouille sausage, sliced or leftover italian even kielbasa will work.; - salt and pepper

(2 RATINGS)

61 Pinches 2 Photos

Lori Newton

Lakewood, CO

Updated on Aug 10, 2013

Recipe courtesy of Emeril Lagasse Show I suggest omitting the rice and making a batch of rice seperate. Then serving the Jambalaya over a bed of rice. I'm still working on this one. Made this awhile back and it was GOOD !

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prep time 15 Min

cook time 35 Min

method ---

yield 4 serving(s)

Ingredients

INGREDIENTS
12 - medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon creole seasoning, recipe follows
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 or leftover italian even kielbasa will work.
- salt and pepper

How To Make cajun jambalaya

Step 1

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.Set aside. 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. Per Serving: Calories: 402; Fat: 16g (Saturated Fat: 4 grams); Protein: 24g; Carbohydrates: 38g; Sugar: 4g; Fiber 0g; Cholesterol: 97mg; Sodium: 800mg

Step 2

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup
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