Cajun Jambalaya

* Exported from MasterCook II *

CAJUN JAMBALAYA

Recipe By :ESSENCE OF EMERIL SHOW#EE028
Serving Size : Preparation Time :
Categories :Essence of Emeril

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium shrimp, peeled, -- deveined and chopped

4 ounces chicken, -- diced

1 tablespoon Creole seasoning

2 tablespoons olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

2 tablespoons chopped garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3/4 cup rice

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper -- to taste




In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning w
ell. In a large
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. R
educe heat to
medium and cook until rice absorbs liquid and becomes tender, stirring occasion
ally, about 15
minutes. When rice is just tender add shrimp and chicken mixture and sausage. C
ook until meat is
done, about 10 minutes more. Season to taste with salt, pepper and Creole seaso
ning.

Yield: 4 serving

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