Thursday, January 6, 2011

New Orleans Jambalaya

This recipe is from some of Emeril Legasse's products with a couple changes. It is very good. You can use as many or as few of the meats, but the more you use, the better the flavor.


1/4 cup oil
8 links smoked sausage, cut into 1/4 inch rounds (about 1 pound of meat)
2 pounds boneless white and dark meat chicken, cut up into 1 inch cubes
1/2 pound medium-large shrimp, uncooked and prepped
1/2 tsp ground red pepper (may adjust depending on how spicy you like things)
2 Tbsp Emeril's Original Essence (you can make your own similar seasoning mix at this link
3 cups chopped onions
1 cup chopped green bell peppers
1-2 cups chopped celery
2 Tbsp garlic, minced
3 cups long-grain white rice
5 cups low sodium chicken broth/stock
1 bay leaf
1 cup chopped onions

Heat oil in large saucepan over medium heat. Cook sausage 5 minuts and remove from pan. Add chicken, ground red pepper and 1 Tbsp Essence to pan and cook 5 minutes. Remove from pan. Add onions, bell peppers, celery, garlic and remaining Essence and cook 8-10 minutes until vegetables are softened. Add the rice and cook, stirring 3-4 minutes. Return sausage and chicken to pan. Add shrimp, stock/broth and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered 10 minutes. Remove bay leaf and stir in green onions to serve.

Serves 10-12

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