Jambalaya, Emeril Lagasse

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
[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]

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.

Notes

Kyle W.27 days ago
I followed this recipe almost exactly. I subbed canned diced tomatoes for fresh. I already had a creole seasoning that I like so I used it instead. 3 cups of broth did seem like a lot, but I left the burner on medium and kept the lid off. It took longer than 15 mins, but it scaled down perfectly. No soupy Jambalaya here. Everyone loved it.

Alexis Swavern32 days ago
Easy, and has a decent array of colours and textures. The recipie's creole seasoning was to die for, and I had lots of complements swimming around until the rice melted completely. Two huge problems on the other hand, made this recipe unworthy of 5 stars: 1)SauceNope 2)I used water to substitute some of the chicken broth because the 3 cups in particular drowned out the flavor of the meat and vegetables.

clarkj43 days ago
I added extra 1/2 cup of rice (1.25 cup total) and covered pot both while cooking the rice and after adding the meats (extra shrimp and sausage). Used 8 oz can of tomato sauce as didn't have whole tomatoes. Came out great, not too spicy. Warning: do not overcook the onions and peppers at the first step or they will be mushy when ready to serve.

Anonymous114 days ago
Made this many times- use jasmine rice, we always add more chicken & shrimp.

Jason S.128 days ago
3/4 of a cup rice is not even remotely enough for 3 cups of broth and I feel like I should have known better before I made this. This was almost a complete waste of ingredients as it turned out to be an unappealing soupy mess. I literally almost tossed it and ordered pizza. Jumbalaya is supposed to be moist but not too runny to serve on a plate. This was a frustrating culinary experience and I feel like the only reason people are giving higher ratings is because they thought to use more rice ahead of time, or don't know what jumbalaya is supposed to be like. As far as I'm concerned Emeril owes me $30 for the ingredients I wasted.

Freda M.152 days ago
Excellent recipe. Please follow the cooking times so as to not have mushy rice. This recipe was a hit with everyone. Use a really good chicken broth or make your own which I did the second time and it was more flavorful. I also used chicken breast since the chicken is added raw. This way I was certain the chicken was done in 10 min. Jambalaya is very moist so do not expect fluffy rice. I loved the fact it called for all fresh ingredients and no canned items. The leftover spice mixture is great on meat. I marinated my chicken overnight before frying, yummy! Other than adding extra chicken, shrimp and a few extra tomatoes, I followed the exact recipe. It's perfect as is.