Cajun Jambalaya
A flavorful Cajun Jambalaya recipe with shrimp, chicken, Andouille sausage, and a medley of vegetables.
Equipment
- large heavy pot
Ingredients
- 24 medium peeled, deveined shrimp about ½ pound
- ½ pound boneless, skinless chicken thighs diced
- 1 tablespoon Emeril's Original Essence
- ¼ cup olive oil
- ½ cup chopped onions
- ½ cup chopped green bell peppers
- ½ cup chopped celery
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic
- ½ cup chopped tomatoes
- 3 bay leaves
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 ½ cups long grain rice
- 3 ½ cups chicken stock
- ½ pound Andouille sausage sliced
- Chopped green onion for garnish
Instructions
- Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.
- Heat the oil in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened.
- Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth.
- Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes.
- Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 10 minutes longer.
- Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.
- Stir in the green onion.
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg
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