Thursday, April 9, 2015

Flip Flip Flip over Emeril's Cajun Jambalaya definitely a flip

Emeril's Cajun Jambalaya is so very yummy, it's the spot, warms you up,
always a hit when I make it!!
 
 
I made just a few very minor changes
 


in Emeril's Creole Seasoning
I use smoked paprika
omg that little bit of smokiness
with the heat is soooo good.
"BAM"  Emeril would be proud
at least that's what I like to think 
Double the creole seasoning it is also
awesome rubbed on chicken or fish then grilled!!
 
 
When chopping vegetables measuring is always rounded up
I just can't stop halfway through a celery stalk to make 1/2 cup ;0)
 
 
toss the chicken and shrimp with the creole seasoning set aside
 
 
 
sauté the onion, pepper, celery over medium heat 3 minutes, don't brown


 
add the garlic, Worcestershire sauce, bay leaves, tomatoes,
 
if I had any cherry tomatoes left in the freezer I would toss them in
I don't
so I'm using a pantry staple diced tomatoes
cook a meat or cook a vegetable
add diced tomatoes everyone thinks your a good cook
I love diced tomatoes

 
keeping the heat at medium stir in the rice

 
then slowly stir in the broth - ok I just dump it in
simmer about 15 minutes the rice should be tender
it will still have a bit of broth

 
now you add the chicken, shrimp, and Andouille sausage
simmer until the chicken and shrimp are cooked and the rice is done
 
 
It will still have a little broth the rice soaks it right up
Serve to the hungry group patiently waiting
 
I double the recipe and believe it only serves 6. 
 Emeril's Cajun Jambalaya that serves 4  makes so little he must be feeding people
 that don't have hearty appetites,
I've served a lot of Jambalaya to a lot of people.

Freezes great, pack any leftovers into lunch size containers, then freeze!


Cajun Jambalaya
Serves 6 – freezes well
Ingredients

24 medium shrimp, peeled, deveined and chopped
8 ounces chicken, diced
2 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 tablespoons chopped garlic
1 can 14.5 oz diced tomatoes,
6 bay leaves
2 teaspoon Worcestershire sauce
2 teaspoon hot sauce
1 1/2 cup rice,  uncooked
4 cups - 1 container chicken stock
2 cups water
10 ounces Andouille sausage, diced
Salt and pepper



In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well, set aside. 
In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
Stir in rice add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
The rice will be tender and it will have a bit of broth add shrimp and chicken mixture and sausage. Cook until meat is done, about 5 minutes more. Season to taste with salt, pepper and Creole seasoning.
 
Creole Seasoning
1 1/2 tablespoons paprika
1 1/2 tablespoon Smoked 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
 
Mix together, store in a small glass jar