Dan’s adaptation of Emeril Lagasse’s Jambalaya recipe
Kicked-up Jambalaya
Servings 8 servings
Ingredients
- 1/4 cup olive oil
- 1 pound medium shrimp peeled and deveined
- creole seasoning see recipe for Emeril’s Creole seasoning
- 8 pieces chicken deboned thighs work great
- 1 pound andouille sausage cut into 1/2-inch coins
- 1 pound smoke pork or ham hocks cut into 1/2-inch cubes
- 2 cups onion chopped
- 1 cup celery chopped
- 1 cup green bell pepper chopped
- 2 tbsp minced garlic
- 3 bay leaves
- 1/4 tsp cayenne pepper
- 1 1/2 tbsp thyme leaves chopped or 3/4 tbsp dried thyme
- 1 cup tomatoes chopped
- 6 cups water or substitute with part or all chicken stock
- 2 cups medium or long grain rice brown or even wild rice for earthier flavor
- salt and pepper
- 1 cup green onions chopped
- 1/2 cup flat leaf parsley chopped
Instructions
- In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat.
- Season shrimp with Creole seasoning and sauté until almost cooked through, about 3 minutes. Using a slotted spoon, remove shrimp and set aside until later.
- Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside.
- Add sausage and cook until browned. Add onion, celery, bell pepper and saute until wilted–about 5 minutes. Add garlic and saute another 1 to 2 minutes. Add bay leaves, cayenne and thyme and cook additional couple minutes–stirring.
- Add tomatoes and water (or chicken stock) and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
- Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
- Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
- Remove from heat and let sit 10 minutes before serving.
Notes
Note: Chopped onion, celery and bell pepper (2:1:1) make up the “holy trinity” of Southern cooking. Add 1/2-1 cup chopped red or yellow bell pepper and saute with “holy trinity” for color and sweetness.