Kicked-Up Jambalaya

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
		Creole Seasoning - see * Note
1		Chicken - cut into 8 pieces
1 1/2 lbs	681g / 24oz	Andouille sausage, cut into 1/2-inch cubes
2 cups	125g / 4.4oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped bell pepper
2 tablespoons	30ml	Minced garlic
3		Bay leaves
1/4 teaspoon	1.3ml	Cayenne pepper
1 1/2 tablespoons	22ml	Chopped thyme leaves
1 cup	62g / 2.2oz	Chopped tomatoes
6 cups	1422ml	Water
2 cups	320g / 11oz	Rice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Chopped green onions
1/2 cup	73g / 2.6oz	Chopped parsley

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 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 saute until browned on both sides, about 8 minutes. Remove and set aside.

Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water 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.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A11) - from the - TV FOOD NETWORK

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