Mardi Gras Jambalaya

Mardi Gras Jambalaya

With Fat Tues and Mardi Gras tomorrow I thought it was the perfect time to serve up some thing that would help us celebrate. We enjoy making regional and ethnic dishes, especially on fun holidays. It helps connect us to cultures and places we might not be able to visit and experience first hand.

Unfortunately I have class Tues night so we’re preparing our Jambalaya a head of time. Jambalaya is a perfect recipe for freezing or making a head! It’s origins are Spanish and French but it’s really known as a Louisiana Creole dish.

Mardi Gras Jambalaya Mardi Gras Jambalaya

And for those like me who would normally shy away from Jambalaya because it’s traditionally a very spicy dish, do give this one a try. You can always adjust heat to your liking and tolerance. If you’re cooking for a crowd, cook for the person with the lowest tolerance, everyone else can add heat but it’s hard to take heat away.

Mardi Gras Jambalaya

Mardi Gras Jambalaya
 
Prep time
Cook time
Total time
 
Recipe:
Serves: 8
Ingredients
  • ¼ cup olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Creole seasoning, recipe follows
  • 1 chicken, cut into 8 pieces
  • 1½ pounds andouille sausage, cut into ½-inch cubes
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • ¼ teaspoon cayenne pepper (adjust as needed or remove)
  • 1½ tablespoons chopped thyme leaves
  • 1 cup chopped tomatoes
  • 6 cups water
  • 2 cups rice
  • Salt and pepper
  • 1 cup chopped green onions
  • ½ cup chopped parsley
Emeril’s ESSENCE Creole Seasoning:
  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper (Adjust as needed or remove)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly. Yield: ⅔ cup
Instructions
  1. 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.
  2. Using a slotted spoon, remove shrimp and set aside until later.
  3. 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.
  4. Add sausage and cook until browned.
  5. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
  6. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
  7. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
  8. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
  9. Remove from heat and let sit 10 minutes before serving.