Chock Full Jambalaya

Submitted by East Wind Goddess

"Oooooweeee! I do love Creole cookin' Another take on Jambalaya: this one really is chock full: full of rich flavor, full of meats and spice. You can purchase Emeril's Essence in the stores as well as other Creole seasoning mixes like Zatarain's, but do your heart a favor and check for low sodium varieties!"

 

• Ready In: 1hr
• Ingredients: 19
• Serves: 6

ingredients

• 3 cups chicken broth, low sodium
• 1 cup long grain rice
• 2 tablespoons Worcestershire sauce, low sodium
• 3 tablespoons creole seasoning (Emeril's Essence recipe follows)
• 1⁄2 lb crawfish or 1/2 lb shrimp, deveined
• 2 teaspoons olive oil
• 1⁄4 lb tasso, sliced
• 1⁄2 lb andouille sausage, sliced
• 1⁄4 lb chicken meat, cubed
• 1⁄2 cup okra
• 1⁄4 cup sweet red pepper, diced
• 1⁄4 cup green sweet pepper, diced
• 1⁄4 cup scallion, sliced fine
• 1⁄4 cup celery, sliced
• 1 cup diced tomato
• 1⁄2 tablespoon horseradish, minced
• 1 garlic clove, minced
• 1⁄4 cup dry white wine
• file gumbo seasoning

directions

1. In a large pan (paella pan works well) over medium heat, saute sausage and diced chicken in olive oil for 5 minutes.
2. Add the Worcestershire sauce, okra, red and green peppers, scallions and celery and continue to saute for 3 minutes.
3. Pour in the chicken broth and diced tomatoes. Add the horseradish and garlic, stirring well to distribute.
4. Add the rice and Creole seasoning (Essence) and stir to mix. Cover and reduce heat to low.
5. After 10 minutes, add the tasso ham, crawfish or shrimp, and wine and cover again. Continue over low heat for another 20 minutes (Don't peek! Keep the cover on).
6. Take this opportunity to taste and adjust seasonings as preferred.
7. Sprinkle with file gumbo seasoning before serving.
8. For Emeril's Essence Seasoning:Mix together the ingredients and store in an airtight container. This makes about 2/3 cup: 2 1/2 tablespoons paprika, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried thyme.