Thursday, April 26, 2007

Jambalaya (Emeril's Kicked-Up Jambalaya to be exact)

(Once again not my pic, but I am finding pics on the internet that look just like my other words, I am taking the easy way about again).

To continue on with my restaurant quality cooking, I decided to make Jambalaya last night. As Rachel Ray would say, "Yum O". I can't believe how good this came out. Don't be discouraged by the amount of ingredients, it's not hard to make. Here's the recipe:

Creole seasoning (recipe below)
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
1 chicken, cut into 8 pieces (I used 5 chicken breasts cut into 1 inch pieces)
1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves
1 cup chopped tomatoes (I used a can of chopped tomatoes)
6 cups water
2 cups rice
Salt and pepper
1 cup chopped green onions
1/2 cup chopped parsley

Creole seasoning:
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

Season chicken pieces with Creole seasoning. Add some olive oil to pot and when hot, add chicken pieces and saute until browned, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne (if you want it MORE spicy than it already is. If not, leave out) and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving. (This is where I seasoned the shrimp and sauted it until done and then stirred it into the Jambalaya. I find that if you cook the shrimp ahead of time, the little suckers get tough and don't stay nice and soft like if you just cook them).

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