Louisiana Jambalaya
I believe this is a recipe from Emeril originally called, “Kicked up Jambalaya.” It have proven to be one of the most effective comfort foods, providing both cajun flavor and leftovers to get me through the week. In my opinion, this is the best recipe and having grown up in Louisiana, I’d say my opinion counts!
Ingredients:
- 1/4 cup olive oil
- 1 pound medium shrimp (peeled and de-pooped)
- Emeril’s Essence Seasoning (Creole Seasoning)
- 1 chicken – cut into 8 pieces (legs, thighs, and half breasts)
- 1 1/2 pounds good andouille sausage, cut into 1/2 inch portions
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 2 tablespoons minced garlic (or more if you like garlic)
- 3 bay leaves
- 1/4 teaspoon cayenne pepper (or more)
- 1 1/2 teaspoon thyme
- 1 cup chopped tomatoes
- 6 cups water
- 2 cups rice
- Salt and Pepper to taste
- 1 cup chopped green onions
- 1/2 cup chopped parsley
It's a good idea to prepare all the ingredients before you begin cooking
In a large dutch oven (Crueset 5.5 quart is what I use), heat 2 tablespoons olive oil (or so) over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked (4 minutes). Using a slotted spoon, remove shrimp and set aside until later.
Season chicken pieces with Creole seasoning. Add remaining oil to dutch oven and when hot, add chicken pieces and saute until browned on both sides (8 minutes). Remove and set aside.
Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne, and thyme. Cook
Half Way Done!
until vegetables are wilted (6 minutes).
Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
Add rice to pot, stir well and bring to a boil.
Reduce heat to low, cover pot and cook for 15 minutes.
Return shrimp to pot and add green onions and parsley to dutch oven, mixing carefully. Cook for another 10 minutes.
Remove from head and let sit for at least 10 minutes before serving.
Tabasco, or your other favorite hot sauce, is an excellent way to “kick it up” some more.
Plate and enjoy!
Sorry for the bad pics, my iPhone camera seems to be the most convenient choice when cooking.
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