Cajun Jambalaya

Recipe Ingredients

12		Shrimp - peeled, deveined, (medium) and chopped
4 oz	113g	Chicken, diced
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1/4 cup	27g / 1oz	Chopped celery
2 tablespoons	30ml	Chopped garlic
1/2 cup	31g / 1.1oz	Chopped tomatoes
3		Bay leaves
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Hot sauce
3/4 cup	120g / 4.2oz	Rice
3 cups	711ml	Chicken stock
5 oz	142g	Andouille sausage - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a bowl combine shrimp, chicken and Bayou Blast, 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 Bayou Blast.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-028 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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