Saturday, May 14, 2016

Chicken and Shrimp Jambalaya

Here's the recipe

First make this spice blend:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

Ingredient list as made by me...

3 chicken breast, cut into bite size pieces

1 lb shrimp, peeled and deveined

1 C diced onion

1 bell pepper, diced

3 stalks celery, diced

2 tsps minced garlic,  I use the bottled kind

1 cup diced green beans, I used frozen you can use fresh

3 strips bacon, diced

1 can (28oz) fire roasted diced tomatoes

2 cups chicken stock

2 Tbsp creole seasoning

1 bay leaf

In a large pot/Dutch oven,  cook bacon until crisp and remove to a paper towel.  Next, add chicken to the pan with the bacon grease and cook until no longer pink.  Add the chopped celery, onion and bell pepper and cook until softened.  Add garlic and cook for 2 minutes.  Next add seasoning, bay leaf, crushed tomatoes and broth.  Bring to a boil then reduce heat and simmer for 20 minutes.  Lastly,  add the green beans and shrimp and cook for an additional 5 minutes.

I served mine over cauliflower rice and sprinkled each serving with the reserved bacon bits.

I buy frozen cauliflower rice from Trader Joes and keep a few bags in my freezer 😊