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Deacon Songs's blog: "Chef boy-r-D"

created on 07/04/2010  |  http://fubar.com/chef-boy-r-d/b334056

So tonight I wanted Jambalaya after the room mate, Amanda, Suggested it.. I am the chef of the house cuz women cant cook..at least in this house.. So instead of buying the premade packet of stuffs by Tony Sacherie, I decided to do the thing big...from scratch...all fresh ingredients. So i go to Emeril Lagasse recipes and write down whats needed and slap it together.. it is simple to make, although some kitchen multi tasking is needed.. and is freakin delicious,,,

 

this is the recipe I followed:

 

 

Ingredients

  • 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

Directions

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 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

 

 

I used tony sacheries seasoning, but be careful if you have never used it, its got some bite to it.. I also had to tone it down to half of suggested to keep it from being spicey for the kiddos.

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