Budget Cooking...Comfort & Gourmet!
Monday, December 14, 2009
Cajun Jambalaya Inspired Dish
Yum! This dish is an amalgamation of cultures from New Orleans, Louisiana.
It infuses French Cuisine with African Cooking. The people of the region used the local fare to make this stick to your ribs one pot meal! Generally, Chicken Breast is used. I decided to use ground chicken. I love Dirty Rice. I wanted to replicate that same texture.
Broth, Sauces, Bay Leaves, Rice
Ground Chicken, Turkey Sausage, Shrimp
12 oz frozen cooked shrimp (thawed & tails removed)
1 lb ground chicken (browned)
2 tbsp Creole seasoning, recipe follows
2 tbsp olive oil
2 chopped onions
2 chopped bell peppers (1 red, 1 green)
2 stalks chopped celery
12 garlic cloves chopped
1 cup tomatoes
3 bay leaves
1 tbsp Worcestershire sauce
1 tbsp hot sauce
4 cups rice
4 cans chicken broth
1 lb turkey sausage, sliced
Salt and pepper
Combine chicken and Creole seasoning, brown the chicken.
In a large heavy bottomed saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
(Don't forget to fish out the Bay Leaves before serving!)
Emeril's ESSENCE Creole Seasoning Recipe
Add Creole Seasoning to the Chicken
Brown the Chicken & Sausage
In Heavy Bottomed Pot, Heat Olive Oil & Add prepared Veggies
After Veggies are tender, Add Rice & Stir
Add Broth, Sauces, & Bay Leaves. Stir
Let the Rice Absorb the liquid UNCOVERED (medium high heat)
Mix Browned Sausage & Chicken with Rice Mixture
Add the Shrimp
I should've removed the tails from the shrimp!
Note to self: do that next time!
See Emeril's Recipe