Friday, February 28, 2014

A Mardi Gras Gourmet Treat - Emeril's Jambalaya!

Emeril Lagasse's recipe was so good!  And pretty darn easy to follow - just make sure to have everything assembled, including the veggies chopped, before starting, as everything cooks really quickly.  The worst thing to do to seafood is to overcook it - so watch the shrimp!

I followed his recipe to the letter, except I cheated on his "Essence of Creole Seasoning" - I keep Zatarin's Creole Seasoning in my cupboard for occasions just like this! (Great in steamed clams....)  Served with a nice Sauvignon Blanc from Pagemill Winery.   Scrumptious!

This turned out so yummy that we ate the leftovers all week long for lunch!

12 medium shrimp, peeled, deveined and chopped
School of Fish Glassware
4 oz. diced chicken
1 T. Creole Seasoning (recipe on the bottom of the page)
2 T. olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 T. chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 tsp. Worcestershire sauce
1 tsp. hot sauce
3/4 cup rice
3 cups chicken stock
5 oz. Andouille sausage - sliced
Salt and Pepper to Taste

Combine shrimp, chicken in a bowl - stir in Creole seasoning and set aside. In a large (deep) saucepan, heat oil over high heat; add onion, bell pepper and celery.  Cook for 3 minutes.  Add garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauces.  Stir well, and cook for a few minutes.  Stir in rice and slowly add broth.  Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally (add extra water if necessary) for 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 more Creole seasoning.

For Emeril's Creole Seasoning - check out his recipe at!

Coral and Starfish Linens can be found on our site!

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