Photo: Cajun Jambalaya Recipe
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
- Salt and pepper
Directions
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.
Per Serving: Calories: 402; Fat: 16g (Saturated Fat: 4 grams); Protein: 24g; Carbohydrates: 38g; Sugar: 4g; Fiber 0g; Cholesterol: 97mg; Sodium: 800mg
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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By Addicted2Latte
Fort Lauderdale, FL
on January 31, 2012
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We made it tonight and it is sooooo yummy! We didn't add shrimp and instead of the andouille sausage, we used fresh chorizo (which kicked up the spice an extra notch, and instead of chopped tomatoes we used a can of rotel tomatoes (original. We also put together the creole seasoning and now have that on hand. Everything is so tasty and the rice comes out perfect and the texture is great. I've made other recipes where it comes out kind of soupy and this one is perfect. I highly recommend. It is on the spicy side, but if you like spicy, you will love this! If not, I recommend going easy on the cayenne or the creole seasoning while making it. This one is going in my recipe box!
By Happy Mouth
Lake Arrowhead, CA
on January 31, 2012
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This is a winner. I doubled the stock and the rice...and there wasn't a bite left! Perfectly seasoned. Needed nothing. Thanks for a great recipe that even a newbie could execute perfectly. This will be a cold-weather staple for my household.
By Honeyeyes1
on January 15, 2012
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Very good! I used 1 whole chicken breast, 1/2 lb. uncut shrimp, 1/2 lb jalapeno smoked sausage, tripled the veggies, and 1 1/4 cup long grain white rice which meant 5 cups stock which I kept warm and treated it similar to a Risotto and the texture was perfect. I did brown the sausage first then the chicken, removed and used same pan for the rest and added the shrimp the last 5 minutes. Never covered it and stirred frequently. I save my 5 stars for something that really blows me away, but this was delish! :
Read all 163 reviews