Ed’s Kicked-Up Jambalaya
original Recipe courtesy Emeril Lagasse, 2000, found on Food Network website
— Serves 4 couples or 6 hungry KYEOYF’ers

The recipe below is my modified version so you can make everything up a few days ahead of time. I think this actually lets all the flavors meld and mellow…… but what the hell do I know! Also, the recipe below is for a single batch. I doubled it for KYEOYF.
Ed

Ingredients
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined (I would use 1 1/2 lbs. of shrimp next time)
Creole seasoning, see below at bottom of recipe
1 chicken, cut into 8 pieces, with skin and bones.
1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
2 cups chopped onion
2 cup chopped celery
1 1/2 cup chopped bell pepper (I use red or yellow peppers)
3 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves
1 cup chopped tomatoes
6 cups chicken stock
2 cups brown rice
Salt and pepper
1 cup chopped green onions
1/2 cup chopped parsley

Directions
In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat.
Season shrimp with Creole seasoning and sauté until almost cooked through, about 4
minutes. Using a slotted spoon, remove shrimp and set aside until later, much later.

Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven
and when hot, add chicken pieces and sauté until browned on both sides, about
8 minutes. Remove and set aside.

Add sausage and cook until browned.

Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until
vegetables are wilted, about 5 minutes.

Add tomatoes, chicken stock, and water and return chicken pieces to pot. Season with
salt and pepper and simmer, covered, for 15 minutes.

Remove chicken, pull from bones and break into smaller pieces, return meat to pot. Continue to simmer 30 minutes.

If serving immediately, cook rice according to directions, reserve for serving Jambalaya over. Otherwise, stop here. Cool and refrigerate Shrimp and Jambalaya mix to be used another day.

Add green onions and parsley to Dutch oven, and continue
to simmer, covered, for another 10 minutes.

Add Shrimp. Remove from heat and let sit 10 minutes before serving over rice.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast – you can buy this in most grocery stores):
2 1/2 tablespoons paprika 1 tablespoons salt
2 tablespoons garlic powder 1 tablespoon black pepper
1 tablespoon onion powder 1 tablespoon dried oregano
1 tablespoon dried thyme 1/2 teaspoon cayenne pepper
Combine all ingredients thoroughly. Yield: 2/3 cup