Recipe Club & Whats Cookin' Wednesday

What's Cookin' Wednesday

&

Recipe Club

 

Cajun Jambalaya

 ~This recipe is compliments of Mr. Emeril Lagasse, with my slight twists :)

 

Photo Credit

 ~

 

What You Need:

12 medium shrimp, peeled, deveined and chopped

2 large chicken breasts, diced

1 ring of Andouille sausage, sliced

1 tablespoon Creole seasoning (recipe below) or store bought

2 tablespoons olive oil

1 small onion, chopped

1 green pepper, chopped

2 stalks of celery, chopped

2 tablespoons chopped fresh garlic

1 can petite diced tomatoes

3 bay leaves

2 teaspoons Worcestershire Sauce

1 teaspoon hot sauce

3/4 cup rice (I used brown)

3 cups chicken stock, more or less to your liking

Salt and pepper

 

What You Do:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.

In a large saucepan heat oil over high heat, add onion, pepper and celery...

Sauté for about 3-5  minutes.

 

Add in your garlic, tomatoes, bay leaves.

Then splash in the Worcestershire and hot sauces.

 Stir in rice (yes rice first) then slowly add broth.

 

Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. This is the point where you may need more liquid, if so add a little, if not, proceed to the next step...

When rice is just tender add shrimp and chicken mixture and sausage.

Cook until meat is done, about 10-15 minutes more.

Season to taste with salt, pepper and Creole seasoning.

**This is spicy - taste as you go along!**

 

Creole Seasoning

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

1 1/2 tablespoons paprika

1 tablespoons salt

1 tablespoons garlic powder

1/2 tablespoon black pepper

1/2 tablespoon onion powder

1/2 tablespoon cayenne pepper

1/2 tablespoon dried oregano

1/2 tablespoon dried thyme

*You can double this if you want more spice... I halved Emeril's original recipe

~

I made this last week for Ted & I

It's typically a fall/winter dish, but I was in the mood for it for some reason.

So I whipped it up pretty quickly and we enjoyed it on our bistro table outside one night with an iced cold beer. It was a nice change up/break to all the grilling we've been doing.

 

Linking up with Andrea today

 

 

Have a Wonderful Wednesday!

 

~Tiffany~