Cajun Jambalaya
creole, Jambalaya, sausage, spicy
Ingredients
24 medium shrimp , peeled, deveined and chopped
8 ounces chicken , diced
2 Tbsp Creole seasoning , Emeril's ESSENCE Creole Seasoning (Bayou Blast)
1/4 cup olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped garlic
1 cup chopped tomatoes
6 bay leaves
2 tsp Worcestershire sauce
2 tsp hot sauce
1 1/2 cups rice
6 cups chicken stock
10 ounces Andouille sausage , sliced
Salt and pepper
Directions
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.
Per Serving: Calories: 402; Fat: 16g (Saturated Fat: 4 grams); Protein: 24g; Carbohydrates: 38g; Sugar: 4g; Fiber 0g; Cholesterol: 97mg; Sodium: 800mg