I almost never use a recipe as written, but Emeril's jambalaya is one of the best. The link to his webiste is below, but I'm putting it on here with my own adjustments to the recipe, just in case the link stops working. Honestly, if you love jambalaya, use this recipe!
Ingredients
- 24 medium peeled, deveined shrimp, about 1/2 pound,chopped
- 1/2 pound boneless, skinless chicken thighs, diced
- 1 tablespoon Emeril's Original Essence
- 1/4 cup olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic
- 1/2 cup chopped tomatoes (if you use canned, reduce chicken stock by amount of liquid)
- 3 bay leaves
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 1/2 cups long grain rice
- 3+ cups chicken stock, add more stock if needed
- 8-10 oz Andouille sausage, sliced
- Chopped green onion for garnish
Directions
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 or 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 and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, stirring occasionally, about 15 minutes. Stir in the shrimp and chicken mixture, and the sausage. Cook for 10 minutes longer or until the meat and shrimp are completely cooked. Turn off the heat and cover, allowing the jambalaya to continue to steam 10 minutes longer before serving. Adjust seasoning, adding more Essence, salt, pepper, and hot sauce. Stir in the green onion and pass extra hot sauce!
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