Cajun Jambalaya - Emeril Lagasse
photo by gailanng
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 12 medium shrimp, peeled, deveined and chopped
- 113.39 g chicken, diced
- 14.79 ml creole seasoning, recipe follows
- 29.58 ml olive oil
- 59.14 ml onion, chopped
- 59.14 ml green bell pepper, chopped
- 59.14 ml celery, chopped
- 29.58 ml garlic, chopped
- 118.29 ml tomatoes, chopped
- 3 bay leaves
- 4.92 ml Worcestershire sauce
- 4.92 ml hot sauce
- 177.44 ml rice
- 709.77 ml chicken stock
- 141.74 g andouille sausages, 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.
Reviews
-
I don't know what some of the negative reviews are talking about. We've made this recipe at least 3x/month & love it!! Our trick is using 2 boneless skinless chkn thighs, trimming off all the fat & rendering it down to get all the liquid chkn fat out, & then browning our sliced andouillie in it. Set the andoullie aside and use all the remaining liquid in place of the olive oil the recipe calls for. Also to make the seasoning easy we just use Tony Satcheries Cajun seasoning. We use a bit more onion, gr pepper & celery as well and of course fresh raw cleaned argentine large shrimp. Lastly be sure to chk rice tenderness b4 adding the proteins. We usually add 5 or so minutes of cook time. Trust me people... Jambalaya doesn't get better than this!!