Tuesday, March 1, 2011

Jambalaya with Creole Seasoning

It's that time of year and I was inspired to make jambalaya!  I used an Emeril Lagasse recipe off of the food network that I found online.  The original recipe called for shrimp but since Jason didn't want any, I eliminated the shrimp and upped the chicken and andouille a bit.  I've tried making jambalaya in the past but it always ended up a bit flavorless, not the case with this one.  Really flavorful and just the right amount of spicy!  Some of the reviews of the recipe I saw found the dish to be too salty.  The creole seasoning is pretty salty, so I used less than the 2 Tbsp recommended.  If you are using a canned broth or seasoned canned tomatoes, you might want to cut some more of the salt in the spice mix.  I used homemade broth which I purposely undersalt and my tomatoes had no salt added so I found the results to be perfectly seasoned!


6 oz. chicken diced (1 boneless breast)
1 Tbsp Creole Seasoning (recipe at end)
2 Tbsp olive oil
1 medium chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 1/2 Tbsp chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1/2 tsp hot sauce
3/4 cup rice (I used brown rice)
3 cups chicken stock
6 oz andouille sausage, sliced

- - In a bowl combine the chicken with the creole seasoning and set aside

--  In a large dutch oven, heat the olive oil on high and cook the onions, green peppers and celery for 3 minutes

-- Add the garlic, tomatoes, bay leaves, worcestershire and hot sauce

--  Stir in the rice and slowly add the broth.  Reduce heat to medium and cook until the rice absorbs the liquid and becomes tender.  Since I used brown rice this took longer than I expected.  I also added 2 cups of the liquid at first, cooked that down for awhile and then added the third cup.  I kept a little extra broth on the side just in case the liquid cooked off too rapidly. 

--  Add the chicken and sausage and a dash more liquid if necessary and cook until meats are cooked through, about ten more minutes. 

--  Taste and season with salt, pepper and creole seasoning, but honestly I didn't add a thing! 


2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano

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