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'Clean Out The Ice Box And Freezer' Jambalaya Recipe - Cooking Index

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'Clean Out The Ice Box And Freezer' Jambalaya

Courses: Main Course
Serves: 10 people

Recipe Ingredients

1/2 cup 118mlVegetable oil
1 lb 454g / 16ozAndouille - cut crosswise into 1/4
3 cups 187g / 6.6ozChopped yellow onions
1/2 cup 73g / 2.6ozChopped green bell peppers
1/2 cup 73g / 2.6ozChopped red bell peppers
2 teaspoons 10mlSalt - divided
1 teaspoon 5mlEmeril's Essence (see Bayou Blast recipe)
1 teaspoon 5mlCayenne - divided
1 tablespoon 15mlChopped garlic
1 1/2 lbs 681g / 24ozBoneless white and dark chicken meat - cut 1
1/2 lb 227g / 8ozHam - cubed
3   Bay leaves
3 cups 480g / 16ozMedium-grain white rice
6 cups 1422mlWater
1/2 lb 227g / 8ozShelled shrimp
1 cup 62g / 2.2ozChopped green onion tops only
1/4 cup 36g / 1.3ozChopped fresh parsley

Recipe Instructions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles.

Add the garlic, and cook for 1 minute. Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat evenly.

Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E44) - from the TV FOOD - NETWORK"

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