Jambalaya

So I have a new recipe to share. It was surprisingly simple. I was on twitter following spitfire Chrissy Teigen https://twitter.com/chrissyteigen and she posted an easy recipe for Jambalaya. Of course I made a few changes.  Instead of Emeril’s ESSENCE I used Tony Chachere’s Creole Seasoning. I chopped the veggies really small so they aren’t so chunky.  Also saute them longer than the recipe calls for.  My personal critic (my hubby) gave it two thumbs up. Enjoy !

 Here is My Jambalaya:

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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
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

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.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.

Yield: 2/3 cup
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2.html?oc=linkback

-Pretty Haute Girl

 

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4 thoughts on “Jambalaya

  1. That looks pretty good, especially with Tony Chachere’s. Dunno if you’ve tried it, but cubed pork loin tastes great in jambalaya. If you can get crawfish tails, you definitely win.

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