What's Cookin'?: 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

Aromatic Veggies

INGREDIENTS

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

DIRECTIONS

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