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
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Ingredients
- ¼ cup olive oil
- 1½ pound medium shrimp peeled and deveined
- 1 whole chicken cut into 8 pieces, with skin and bones
- 2 cups onion chopped
- 2 cups celery chopped
- 1½ cups bell pepper chopped
- 3 Tbsp garlic minced
- 3 bay leaves
- ¼ tsp cayenne pepper
- 1½ Tbsp thyme leaves chopped
- 1 cup tomatoes chopped
- 6 cups chicken stock
- 2 cups brown rice
- 1 cup green onions chopped
- ½ cup parsley chopped
- salt
- ground pepper
- creole seasoning (see below)
Emeril’s ESSENCE Creole Seasoning
- 2½ Tbsp paprika
- 1 Tbsp salt
- 2 Tbsp garlic powder
- 1 Tbsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
- ½ tsp cayenne pepper
Ingredients
Emeril’s ESSENCE Creole Seasoning
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Instructions
- 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.
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