Hello and welcome to my brand spankin’ new blog. I can’t promise that I will stick to just food, however, I will try to make it my main focus. The first recipe I am going to share with you is an adaptation of Emeril Legasse’s Cajun Jambalaya. I attempted it for the first time a few days ago, and surprised myself when it came out fantabulous. Though I did use a recipe, I more used it as a guideline. Feel free to follow exactly or do your own thing.
I used half a bag of frozen shelled deveined, uncooked shrimp thawed. For the chicken, I used four pieces of boneless skinless thighs. I chopped about three quarters of a medium onion and did the same for a large bell pepper. I didn’t measure the celery either, but I would say I used about 1/4 cup. (Not a huge fan of the celery flavor in my food. I almost never use celery salt even in small amounts. Its such a strong flavor I feel like it overpowers the other flavors.) I used an entire 8 ounce package of Andouille sausage. Andouille sausage, for those who are wondering, is a Cajun smoked pork sausage. At Stop & Shop you can find it in the section with the hot dogs and other fully cooked flavored sausages.
Recipe (This is the exact recipe)
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
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
1/2 cup chopped 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
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
Combine all ingredients thoroughly.
Yield: 2/3 cup
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
I added more seasoning afterwards I didn’t feel like the chicken and shrimp were coated well enough at this point.
In a large saucepan heat oil over high heat with onion, pepper and celery, for about 3 minutes or until tender. Make sure you stir it often. You don’t want anything to burn to the bottom of the pot.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. The recipe calls for a teaspoon of both the Worcestershire and hot sauce. I probably used closer to a tablespoon. I am a big fan of both of those ingredients and neither one is going to change the integrity of the dish. They’re really just flavor enhancers. Also, the finer you chop your garlic the more flavor you’ll get out of it. Again, make sure you keep stirring.
Stir in the uncooked rice and slowly add the broth. Reduce the heat to medium and cook until the rice absorbs almost all the liquid and becomes tender, stirring occasionally. Do this for about fifteen minutes. I have a gas stove and it seems to me that it cooks a lot faster than when using an electric stove. If you also have a gas stove I recommend turning the flame down a tad bit so that nothing burns to the bottom of your pot.
When the rice is just tender add the shrimp/chicken mixture and sausage. Cook until the meat is done which will be approximately 10 minutes. Keep stirring! Making sure you get all the way to the bottom!
Here is the completed dish. If you want to, add salt, pepper or more creole seasoning. Sorry, I don’t have any pictures of a beautifully plated dish. Next time!
Thank you for reading. If you try the recipe let me know, send a picture, whatever. Happy cooking!