Jambalaya

Happy Mardi Gras!  Here’s a last minute recipe for dinner tonight, that ties in with Mardi Gras nicely.  What’s more Cajun than Jambalaya?!  Jambalaya is a delicious and spicy one pot meal filled with rice, tomatoes, cajun spices, andouille sausage, chicken, and sometimes shrimp (though nobody but ME eats shrimp in this house, so I left it out).

To go with the Jambalaya, I made Oven Baked Beignets for dessert, but the beignets were a complete FAIL.  So disappointing, because I love beignets!  In the past, I’ve baked a King Cake.  Since the beignets didn’t work out, I’m going to try a different King Cake recipe today- one with cream cheese filling-  and if it works out, I’ll share it later!

Jambalaya

from Emeril Lagasse

Ingredients:

• 8 ounces chicken, diced  (if you like shrimp, you could use 4 oz of chicken with 4-6 oz of shrimp)
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1 can diced tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• Salt and pepper

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.

Creole Seasoning

Ingredients:

• 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