Jambalaya
Chicken, andouille and shrimp. Uses Emeril's Essence Creole Seasoning (its own recipe).
Ingredients
- 1/4 cup Olive oil, divided
- 1 lb Shrimp, medium, peeled and deveined
- Creole seasoning, Emeril's Essence
- 1 Chicken, cut into 8 pieces
- 1 1/2 lb Andouille sausage, 1/2-inch cubes
- 2 cup Onion, chopped
- 1 cup Celery, chopped
- 1 cup Bell pepper, chopped
- 2 tbsp Garlic, minced
- 3 Bay leaf
- 1/4 tsp Cayenne pepper
- 1 1/2 tbsp Thyme, leaves, chopped
- 1 cup Tomato, chopped
- 6 cup Water
- 2 cup Long grain rice
- Salt
- Black pepper
- 1 cup Green onion, chopped
- 1/2 cup Parsley, chopped
Directions
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season the shrimp with Creole seasoning and saute until almost cooked, about 4 minutes. Set aside.
- Season the chicken, add the remaining oil and brown on both sides, about 8 minutes. Set aside. Brown the sausage.
- Add the onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until wilted, about 6 minutes.
- Add the tomatoes and water, return the chicken, season and simmer covered 20 minutes.
- Stir in the rice, return to a boil, then cover and cook over low heat 15 minutes.
- Carefully mix in the shrimp, green onions and parsley and cook covered 10 minutes more. Let sit 10 minutes before serving.