Cajun Jambalaya – courtesy of Emeril Lagasse

I’ve tried this recipe and love it. I make it quite often. It has a subtle spiciness that builds as you finish your serving. It is hot…but not immediately….its grows as you go. What I really like is the seasoning is its own stand alone Creole seasoning. The recipe makes far more than what is called for in the Jambalaya which makes it readily available to use in other creations. Enjoy!


  • 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


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: by RewardsArcade” href=””>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

Chipotle Shrimp Tacos with Avocado Salsa Verde

Okay make sure you have your blender ready because this recipe smells SO much like authentic mexico you are gonna want a margarita in your hand when you are done!

I found this recipe online and tried it….it is now a staple especially in the hot weather because it is so clean and crisp and requires very little cooking.



1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder (I recommend chipotle)
1 teaspoon kosher salt (I cheated and used what I had on hand – pickling salt…but cut it in half)
1 pound of medium shrimp, peeled and deveined
tortillas or hard tacos (I use the ones that stand up on their own…the shrimp fit in the better)
fresh cilantro

Avocado Salsa:

1 small onion, quartered
1 jalapeno, quartered (seeds optional)


1 garlic clove, smashed
4 medium tomatillos, husked, rinsed and coarsely chopped (these are those green tomato like veggies that are covered with a skin that resembles chinese┬álanterns – found in the produce section)
1 large avocado, peeled seeded and cut into small chunks
1 1/4 teaspoon kosher salt
1/4 cup loosely packed fresh cilantro leaves (coarsely chopped)


Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side OR more if they love them like we do!!! Yum Yum