Have you ever had jambalaya? Not the kind out of a box but the homemade dish like what you get in New Orleans?
Course Main Course
Keyword Homemade Jambalaya
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
Author Ali Randall
1poundboneless, skinless chicken breasts, diced
1/2teaspoonfreshly ground black pepper
1poundandouille sausage, diced
2cupschopped red onions
1cupchopped orange bell peppers
2cupspeeled, seeded, and chopped tomatoes
1.5teaspoonsdried thyme leaves
2cupslong-grain white rice
2poundsmall shrimp, peeled and deveined
1/2cupchopped green onions, green and white parts
1/4cupminced fresh flat-leaf parsley
Emeril's Creole Seasoning - Yield: 2/3 cup
Season the shrimp and chicken separately with the creole seasoning. Add the olive oil to a large pot over medium high heat. Cook the shrimp for 3 to 5 minutes then remove to a bowl. Next cool the chicken for 5 to 7 minutes and remove to a bowl.
Add the diced sausage to the pot and sauté for about 10 minutes. Add the onion, celery, peppers, salt, cayenne, 1 tablespoon of the creole seasoning, and black pepper and stir until softened about 7-10 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
Add the thyme, broth, and chicken. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes. Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes. Return the shrimp to the pot and simmer for about 15 minutes, covered. Stir in the green onions and parsley to the jambalaya. Toss the bay leaves and enjoy.