Cajun Jambalaya
In creating Jambalaya early French settlers were likely attempting to recreate something similar to Spanish paella without the saffron which gives the classic Spanish dish it rich reddish yellow color. They substituted tomatoes and later incorporated Caribbean spices and peppers to create a dish that rivals paella in its own right.
Ingredients
- 12 shrimp medium shrimp, peeled, deveined and chopped
- 4 oz boneless chicken breast diced
- 1 tbsp Cajun spice blend recipe follows
- 2 tbsp olive oil
- 1/4 cups yellow onion chopped
- 1/4 cups green bell pepper chopped
- 1/4 cups celery chopped
- 2 tbsp garlic finely chopped
- 1/2 cups tomato chopped
- 3 bay leaf
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 3/4 cups long grain rice
- 3 cups chicken stock
- 5 oz andouille sausage sliced
- salt
Creole Seasoning
- 2 1/2 tbsp paprika ground
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp black pepper ground
- 1 tbsp onion powder
- 1 tbsp cayenne ground
- 1 tbsp ground oregano ground
- 1 tbsp thyme ground
Instructions
- 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); Combine all ingredients thoroughly. Yield:2/3 cup
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