Jambalaya

[Ray Bidwell]

Served at the 2002 SAW

24 medium shrimp, peeled, and deveined
8 ounces chicken, diced
2 tablespoon Creole seasoning, recipe follows
4 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 tablespoons chopped garlic
1 cup chopped tomatoes
3 bay leaves
2 teaspoon Worcestershire sauce
2 teaspoon hot sauce
1 1/2 cusp rice
4 cups chicken stock
10 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes

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.

Yield: 2/3 cup

[AndyKunz]

My version of Jambalaya goes like this: Dig out Hank Williams CD, pop in player, hit the Go button, enjoy!



Question - is there such a thing as non-seafood Jambalaya?

Andy

[Ray Bidwell]

Sure Andy just leave out the shrimp and substitue either ham or more chicken. There are 1000's of versions, this is one of those dishes you use to clean out your refrigerator of left overs. Leave in the Andouille sausage and the spices and they all taste pretty similar.