Cajun Jambalaya
| Prep Time: 10 min | Serves: 8 |
| Cooking Time: 60 min | Yield: 12 cups |
Modified version of Emeril's Cajun Jambalaya Recipe from Foodnetwork.com.
Ingredients
- 20 Shrimp 31-40 Extra Large
- 8 oz Chicken Breast
- 2 tbsp Original Essence
- 2 tbsp Organic Extra Virgin Olive Oil
- 1/2 cup Onion, Chopped
- 1/2 cup Celery
- 1/2 medium raw Green-bell Pepper
- 4 tbsp Garlic
- 1 cup Organic Diced Tomatoes
- 6 Spices, Whole Bay Leaves
- 2 tsp Worchestershire Sauce
- 2 tsp Red Hot Original Cayenne Pepper Sauce
- 1 1/2 cups Brown Basmati Rice
- 6 cups Organic Free Range Chicken Broth
- 10 oz Andouille Sausage
Directions
(modified from Emeril's Cajun Jambalaya Recipe on foodnetwork.com)
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.