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Cajun Jambalaya by Emeril Lagasse

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This Cajun Jambalaya recipe by Emeril Lagasse makes a delicious main dish that can be served on any busy weeknight or even a special occasion. Packed with fresh bell pepper, sausage, chicken, and zesty spices, this dish is sure to please anyone who tries it.

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Rate this recipe 4.5/5 (32 Votes)

Ingredients

  • EMERIL'S ESSENCE CREOLE SEASONING, ALSO REFERRED TO AS BAYOU BLAST:
  • 12 medium shrimp, peeled, deveined and chopped
  • 4-ounces chicken, diced, about 1/2 cup
  • 1 tablespoon Creole seasoning
  • 2 tablespoons olive oil
  • 1/4 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup celery, chopped
  • 2 tablespoons garlic, chopped
  • 1/2 cup tomatoes, chopped
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup rice
  • 3 cups chicken stock
  • 5-ounces Andouille sausage, sliced, about 1 cup plus 2 tablespoons
  • salt and pepper to taste
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Details

Servings 4
Preparation time 15mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

EMERIL'S ESSENCE CREOLE SEASONING, ALSO REFERRED TO AS BAYOU BLAST:

Combine all ingredients thoroughly.

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