Cajun Jambalaya

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by Shannon Freise

Cajun Jambalaya

An easy meal to prepare in one pot.
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Prep Time 30 minutes
Cook Time 1 hour
1 hour 30 minutes
Course Main Course
Cuisine Cajun
Servings 6

Equipment

  • 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!

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

What’s in Emeril’s seasoning?

8 ingredients

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
 
 
How spicy is this recipe?
Not very. If you’re a spice lover, consider tweaking the spices, or adding some new ones. Adding a teaspoon or so of cayenne pepper should do the trick, or you could add a fresh hot pepper.
Can I use breasts instead of thighs?
Yes you can. White meat takes less time to cook. So be careful you don’t overcook it. 
Tried this recipe?Let us know how it was!

Published by

Shannon Freise

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