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!
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
Per Serving: by RewardsArcade” href=”http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html#”>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
Yield: 2/3 cup