What do you make when family comes to visit and you aren’t paying for ingredients? Well this weekend, it was jambalaya! Spicy, cajun food isn’t normally my first choice for a meal, and I almost NEVER eat rice, but I think I am starting to change my opinions. This was pretty tasty, and everyone really liked it. I tried to keep it as traditional as possible. I made a few changes, which I wrote in the ingredients section. My only problem was with the shrimp…I had to do a quick defrost, so they were still pretty watery when they went into the pan. Food that’s not dry = not good browning.
My biggest comment on this recipe is to take your time. Good food sometimes needs to take a long time. It’s hard with family waiting, but just tell them it will be worth and find something to distract everyone, including myself! Sometimes I try to rush recipes by a minute here or there, and I need to just relax and go slow.
Kicked Up Jambalaya (Emeril)
Cook time: 1 hr 15 minutes
- 1/4 cup olive oil (cover bottom of pot)
- 1 pound medium shrimp, peeled and deveined
- Creole seasoning (I used Cajun)
- 1 chicken, cut into 8 pieces (I used chicken thighs, diced)
- 1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 2 tablespoons minced garlic
- 3 bay leaves
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons chopped thyme leaves
- 1 cup chopped tomatoes (I used drained canned diced tomatoes)
- 6 cups water (I used half water, half chicken broth)
- 2 cups rice
- Salt and pepper
- 1 cup chopped green onions
- 1/2 cup chopped parsley
In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute 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 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.