I found this cajun jambalaya recipe on the internet a few years ago and my family really loves it. I believe it is one of Chef Emeril’s creations. It’s spicy, flavorful and is filled with sausage, chicken and shrimp!
Servings
4
servingsIngredients
½ pound peeled, deveined shrimp, chopped
½ pound skinless chicken thighs, diced
1 Tablespoon Essence of Emeril
¼ cup olive oil
½ cup chopped onion
½ cup chopped green bell peppers
½ cup chopped celery
½ teaspoon salt
¼ teaspoon black pepper
2 Tablespoons garlic, minced
½ cup chopped tomatoes
3 bay leaves
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1 ½ cups long grain rice
3 ½ cups chicken stock
½ pound Andouille sausage, sliced
Chopped Green Onions (for Garnish, if desired)
Directions
- Combine the shrimp, chicken and Essence of Emeril in a bowl and toss to coat evenly. Set aside.
- Heat the oil in a large , heavy pot over medium heat.
- Add the onions, peppers, celery, salt and pepper and cook, stirring often, for 10 minutes or until softened.
- Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in the rice and slowly add the broth.
- Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed, and the rice is tender, about 15 minutes.
- Stir in the shrimp and chicken mixture and the sausage. Cover and cook for 10 minutes longer.
- Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.
- Garnish with green onions if desired.
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