“Jambalaya, a-crawfish pie and-a file gumbo ‘Cause tonight I’m gonna see my ma cher amio”
(This is from a Hank Williams’ song called “Jambalaya” and I had this song in my head the entire time I was making this meal)
Jambalaya is one of those dishes on my cooking bucket list- so I decided to make it for my Grandma’s birthday potluck last weekend! I know that Cajun food is supposed to be super flavorful and so I wanted to do this right. I followed Emeril’s recipe for Creole seasoning perfectly, and then I took a compilation of other jambalaya recipes I saw here and there for the other ingredients and made it my own!
Don’t you just love it when you cook something and everyone goes for seconds with a huge smile on their face? And then they continue to ask if they can save any leftovers for later? Yeah, this is one of those recipes. My entire family loved it! (except for my picky, shrimp hating brother- his loss) It’s SPICY though- so if you like the heat- this dish is for you!
Serves about 8
- 12 medium raw shrimp, peeled
- 2 chicken breasts, diced
- 1 Spicy andouille sausage, sliced
- Emeril’s Creole seasoning (recipe below)
- 2 tablespoons olive oil
- 1 yellow chopped onion
- 1 chopped green bell pepper
- 1 chopped red bell pepper
- 4 chopped garlic cloves
- 2 chopped tomatoes
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3 cups rice
- 5-6 cups chicken stock
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
*Add less cayenne pepper, depending on your heat preference. The recipe above is really hot- I had to take breaks through my meal to drink liquids. (Although I’m kind of a weenie when it comes to spicy…)
In a bowl combine shrimp, chicken, sausage and Creole seasoning, and mix in the seasoning well.
Reduce heat to medium-low and cover and simmer, stirring occasionally. After about 10 minutes, stir in the meat mixture. Continue to cook for 20 – 30 more minutes or until the rice is tender and the meat is fully cooked.
I gotta say, this is one of my top recipes- I highly recommend it! So I just knocked off three cooking bucket list items in two weeks! Jambalaya, fresh beans, and homemade tortillas! I am on a roll! What’s on your cooking bucket list?