An easy meal to prepare in one pot.
- Large pot
- Measuring spoons, dry measuring cups, and liquid measuring cups to measure ingredients like spices, rice, and chicken broth. For cooking, all you really need is a big pot or dutch oven (with a lid!) and a wooden or metal slotted spoon for stirring. When it comes to serving, all you need are some bowls or plates!
- 24 1/2 LB Shrimp, deveined. Chopped rough I'm using a whole pound in my recipe
- 1/2 LB Boneless, skinless chicken thighs
- 1 TBSP Emeril's Original Essence I don't have this so i looked up the ingredients and made my own. The recipe is below in the footnote/comment section.
- 1/4 Cup Olive oil
- 1/2 Cup Chopped green onions
- 1/2 Cup Chopped green bell peppers
- 1/2 Cup Celery, chopped
- 1/2 TSP Salt
- 1/4 TSP Fresh ground black pepper
- 2 TBSP Chopped garlic
- 1/2 Cup Tomato diced
- 3 Bay leaves
- 2 TSP Worcestershire sauce
- 2 TSP Hot sauce
- 1 1/2 Cups Long grain rice
- 3 1/2 Cups Chicken stock-low sodium or no salt
- 1/2 LB Andouille sausage, sliced
- 2 TBSP Chopped green onion for garnish
- Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.
- Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened.
- Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes.
- Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 10 minutes longer.
- Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving. Stir in the green onion.
1 tbsp Garlic powder
1 1/2 tsp Onion powder
1 1/2 tsp Oregano, dried
1 1/2 tsp Thyme, dried
1 tsp Black pepper, freshly ground
1 tsp Cayenne pepper
1 tbsp Paprika
1 tbsp Sea salt
Tried this recipe?Let us know how it was!