Jambalayla
Lindy
Spicy New Orleans for Mardis Gras!
ingredients
- 2 tbsp. vegetable oil
- 6 boneless chicken thighs
- Emeril’s essence
- 2 cups chopped onins
- 1 cup chopped bell pepper
- 1/2 cup chopped celery
- 1 lb. smoked sausage, sliced into 1/4 inch slices
- 4 bay leaves
- 1 cups chopped tomatoes, peeled & seeded
- 1 tbsp. chopped garlic
- 2 cups white rice
- 8 cups chicken stock
- 1 pound shrimp, peeled & deveined
- 1 cup chopped green onions
- Salt & Cayenne pepper
directions
- 1
In large saucepan, heat the vegetable oil. Season the chicken with Essence. When the oil is heated, add the chicken, skin side down, and sear for 6 minutes, then turn and continue to sear for 4 minutes. Remove the chicken and set aside. Add the onions, peppers, and celery to the pan. Season with salt & cayenne. Saute the vegetables for about 5 minutes, or until they are wilted. Add the sausage & saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes.
- 2
Stir in the rice & saute for 2 minutes. Add the stock. Season with salt & cayenne. Add the reserved chicken. Bring the liquid up to a boil & reduce to a simmer. Cook the jambalaya for 30 minutes, covered, stirring occasionally.
- 3
Season the shrimp. Add the shrimp to the pan & continue to cook for 30 minutes. Stir in the green onions and reseason if necessary.
notes
Cajun andouille sausage works best!
Source: Lindy
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