What I have for you this time around is also another great “company” recipe. Like the Chicken and Peanut Curry, I’ll typically prepare this before the arrival of my guests so I’m free to relax once they’re here. If you don’t already own a dutch oven, it’s worth it alone just for these situations.
Ironically, this was another staple of the aforementioned Frank and Jeanne’s New Year’s Day party. However, this particular recipe for Cajun Jambalaya comes from the world-famous Emeril Lagasse. I’ve added and changed a thing or two, but Emeril deserves all the credit here.
The trickiest part when preparing this is in getting the consistency right. It’s largely a matter of personal preference as some might prefer super thick jambalaya, while others a little thinner. I tend to turn off the heat while there’s still some visible liquid rising toward the top as it usually absorbs perfectly once it’s been sitting for a bit.
A head’s up that it’s sometimes necessary to have to add more chicken stock during the cooking process. Just keep an eye on it, and if you notice the liquid evaporating at a rate quicker than the rice cooking – just add some more.
For what it’s worth, I probably at least triple the amount of Creole seasoning the recipe calls for, and likely even more. It’s a good idea to start on the low end though since you can always add more at any time – unless of course, you know you like it hot!
Ingredients:
- 1/2 pound medium shrimp, peeled
- 1/2 pound chicken thighs, diced
- 1/2 pound Andouille sausage, sliced
- 1 tablespoon Creole seasoning, recipe follows
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 tablespoons chopped garlic
- 1 – 15 ounce can diced tomatoes
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups brown rice
- 3 cups chicken stock
- Salt and pepper
Directions:
- In a bowl, combine the shrimp, chicken thighs, Andouille sausage, and Creole seasoning, and work in the seasoning well.
- In a dutch oven or large pot, heat oil over high heat with onion, pepper, and celery for 3-5 minutes.
- Add the garlic, tomatoes, bay leaves, and Worcestershire sauce. Stir in rice and slowly add the chicken stock. Reduce heat and simmer until the rice absorbs most of the liquid and becomes tender. This can range from 15 minutes if using white rice to 25-30 if using brown rice.
- When the rice is just tender add the shrimp, chicken, and sausage. Continue to simmer until the meat is done, about 10 minutes. Should the jambalaya begin to thicken too much before the meat is cooked, be sure to add more stock.
- Season to taste with salt, pepper, and additional 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
Combine all ingredients thoroughly.
Side note – I’ve been purchasing my essential oils exclusively from Mountain Rose Herbs for years now. About a year ago, while placing an order, I tried some of their spices for the first time and was blown away. I couldn’t believe how much they improved the dishes I was making. Here I thought I was buying decent spices but apparently not! If you’re looking to kick up your spice game, I highly recommend giving them a look.