12 medium shrimp, peeled, deveined, and chopped into bite-size pieces
4 oz. chicken, diced
1 Tb Creole seasoning (recipe below)
2 Tb olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 Tb chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1 tsp hot sauce
3/4 cup rice
3 cups chicken stock
5 oz Andouille sausage, sliced
salt and pepper to taste
Instructions
In a bowl, combine shrimp, chicken, and Creole seasoning,
and work in seasoning well. In a large sauce pan, heat oil
over high heat with onion, green pepper, and celery, for 3
minutes. Add garlic, tomatoes, bay leaves, and
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 Creole Seasoning- 2 1/2 Tb paprika; 2 Tb salt; 2 Tb garlic powder; 1 Tb black
pepper; 1 Tb onion powder; 1 Tb cayenne pepper; 1 Tb dried oregano; 1 Tb dried
thyme. Makes 2/3 cup of seasoning. Can be covered and saved.
Serving
Suggestions
Can easily be multiplied for a crowd! Serve with catfish poppers (appetizer) and cornbread.
Originally Submitted
8/5/2014
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