Wednesday, October 14

cajun jambalaya

there's not a lot to say about this recipe, except that a wrestling match ensued the morning after elise joined us for dinner, to determine who would take the remaining portion for lunch. b may have cheated, with a headbutt to the nose, dashing away, cackling. he may also have just asked sweetly, I can't really remember, with the concussion and all.

the creole seasoning does not contain much heat (seemed perfectly okay for elise's midwesterner's palate), so feel free to be liberal with it, then crank up the heat with hot sauce or by adding jalapenos.

cajun jambalaya
courtesy of emeril lagasse
serves 4

1 lb medium shrimp, peeled, deveined
1 lb andouille sausage, sliced (we used a smoked elgin sausage)
1 tbsp creole seasoning, recipe below
2 tbsps olive oil
1/4 c. onion, chopped
1/4 c. green bell pepper, chopped
1/4 c. celery, chopped
2 tbsps garlic, chopped
1/2 c. diced tomatoes
3 bay leaves
1 tsp worcestershire sauce
1 tsp hot sauce
3/4 c. rice
3 c. chicken stock
salt and pepper

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.

creole seasoning
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

combine all ingredients thoroughly. yields 2/3 cup

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