Jambalaya!
Oh Baby! It was hot and spicy here this weekend as I made Val’s husband’s recipe for Jambalaya.
Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods created what is known as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture.
Yeah – my friend Val’s husband.
I love husband recipes. They usually are bold and spicy…and this one delivers.
For months, I kept hearing in the office about Todd’s Jambalaya and how good it was. My curiosity peaked until finally I asked a co-worker how was her Easter. Her reply was “Great! I made Todd’s Jambalaya!” Now I had to have the recipe.
And now I have to share.
You start with a homemade version of Emerils’ Creole seasoning. I made it with my Penzy’s spices so it was nice and fresh. You’ll make more than you will need – just store the rest in an airtight container.
Massage the spice mixture into the cleaned chicken cubes and shrimp and let sit. Don’t be afraid to use your hands and rub it in!
Chop and saute green peppers, onions and celery until tender.
Add in chopped garlic, tomatoes, bay leaves (yes, use 3!), Worcestershire and hot sauce. Stir in rice and slowly add broth until the rice absorbs the liquid and becomes tender.
When rice is done, add the chicken, shrimp and Andouille sausage and cook until done.
It’s killer. Thanks Todd!
- 12 medium shrimp, peeled, deveined and chopped
- 4 oz. chicken tenders, diced
- 1 tbs. Creole seasoning, recipe follows
- 2 tbs. olive oil
- ¼ cup chopped onion
- ¼ cup chopped green pepper
- ¼ cup chopped celery
- 2 tbs. chopped garlic
- ½ cup chopped tomatoes
- 3 bay leaves
- 1 tsp. Worcestershire sauce
- 1 tsp. hot sauce
- ¾ cup rice
- 3 cups chicken stock
- 5 oz. Andouille sausage, slice
- Salt and Pepper
- Emeril's ESSENCE Creole Seasoning:
- 2½ tbs. paprika (I like the smoked paprika in this recipe)
- 2 tbs. salt
- 2 tbs. garlic powder
- 1 tbs. black pepper
- 1 tbs. onion powder
- 1 tbs. cayenne pepper
- 1 tbs. oregano
- 1 tbs. dried thyme
- (Combine all ingredients thoroughly)
- 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 for 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, chicken and sausage.
- Cook until meat is done - about 10 minutes more.
- Season to taste with salt, pepper and seasonings.
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