Cajun Jambalaya - Emeril Lagasse |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from Ingredients:
12 medium shrimp, peeled, deveined and chopped |
4 ounces chicken, diced |
1 tablespoon creole seasoning, recipe follows |
2 tablespoons olive oil |
1/4 cup onion, chopped |
1/4 cup green bell pepper, chopped |
1/4 cup celery, chopped |
2 tablespoons garlic, chopped |
1/2 cup tomato, chopped |
3 bay leaves |
1 teaspoon worcestershire sauce |
1 teaspoon hot sauce |
3/4 cup rice |
3 cups chicken stock |
5 ounces andouille sausages, sliced |
salt and pepper |
Directions:
1. In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
2. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
3. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
4. Stir in rice and slowly add broth.
5. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
6. When rice is just tender add shrimp and chicken mixture and sausage.
7. Cook until meat is done, about 10 minutes more.
8. Season to taste with salt, pepper and Creole seasoning.
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