I LOVE New Orleans. Love love love. Dave and I traveled there a few years ago on a mini-vacation during Halloween. I don’t think I’ve ever gained so much weight in such a short period of time. We walked everywhere, exploring and of course eating (and drinking) our way through the city.
In honor of one of my favorite cities and to celebrate Mardi Gras, I cooked up a pretty sweet Jambalaya recipe on Fat Tuesday. I think this is one of my best ones yet!
The recipe is adapted from Emeril Lagasse’s “Kicked-Up Jambalaya” from way back when in 2000. I was really excited because he included the recipe to make his Cajun Seasoning… and I actually even had all of the ingredients! I made a whole batch and have a little baggie of leftovers for another time.
And please, let the records show that I was an Emeril fan long before his “Emeril Live” show even aired its pilot. My Aunt and I used to watch “The Essence of Emeril” and “Molto Mario” when I’d sleepover back in the late 90’s. How is this the first recipe of either of their’s for me to try?!
Let’s kick this up a notch and get started…
Recipe adapted from Emeril’s Kicked Up Jambalaya
2 Tablespoons Olive Oil
Emeril’s Creole seasoning (See below)
4 Thin Sliced Chicken Breasts (1 pkg)
14oz Andouille Sausage, cut into slices
2 cups chopped Onion (1 large)
1 cup chopped Celery
1 cup chopped Red Bell Pepper
2 Tablespoons minced Garlic
3 Bay Leaves
1/4 teaspoon Cayenne Pepper
1 1/2 tablespoons dried Thyme
1 (14oz) can Diced Tomatoes, partially drained
6 cups Water
2 cups Uncooked Brown Bismati Rice (Quick Cook)
Salt & Pepper
1 cup chopped Green Onions
1/2 cup chopped Parsley
1. In a large Dutch Oven, heat 2 Tablespoons of Olive Oil over medium-high heat. Cut Chicken into 1-inch strips or pieces and season with the Emeril Creole seasoning. Saute until cooked through, about 6-8 minutes. Remove and set aside, reserving oil and all the good juices in the dutch oven.
2. Add sausage and cook for a few minutes. Remove and set aside.
3. Add Onion, Celery, Bell Pepper, Garlic, Bay Leaves, Cayenne and Thyme and cook for about 5-10 minutes, or until the veggies have softened.
4. Add the can of Diced Tomatoes and Water to the pot. Season with a pinch of Salt and Pepper. Simmer, covered for about 20 minutes.
5. Add uncooked Rice to the pot, stir well and return to a boil. Reduce heat to low and cook, covered, for another 10-15 minutes (Check at 10). Most of the liquid should be evaporated and cooked into the rice at this point. Add in the Sausage, Chicken, another sprinkle of Emeril Creole Seasoning, Green Onions, and Parsley. Cover, and cook for another 5-10 minutes. Let sit off of the heat for 10 minutes before serving. Remove Bay Leaves. Garnish with extra Green Onions and Parsley.
I realize this recipe has a lot of ingredients. But read over… it really isn’t that bad! You can use the veggies for other recipes if you don’t already have them in the house. You can also use Shrimp instead of the Chicken if you’d like and any type of rice too! The Jambalaya is just so flavorful without being overly spicy. If you wanted it to have an extra kick… add some Cayenne.