Creole Jambalaya

Creole Jambalaya

 

Creole Jambalaya
Creole Jambalaya

Creole Jambalaya differs from the Cajun Jambalaya in that traditionally the Cajun version does not have tomato in it. I’ve adapted Emeril Lagasse’s Cajun recipe here http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html, and it packs a spicy punch with his creole seasoning (recipe follows). As a bonus, this dish is quite low in calories, less than 500 per serve (about 400 according to food network, and 480 in my recipe calculator)

Making this dish couldn’t be easier. You only need one pot, a sharp knife, and you are good to go. Total time for prep and cooking is about 40 minutes, so this a great mid-week meal for busy householders. I served mine with a bread roll to mop up the juices, but it’s not really necessary as this is a complete meal on its own. The Creole seasoning recipe makes about 3/4 of a cup which is more than you need for this recipe.

Creole Jambalaya
Creole Jambalaya

Creole Jambalaya – Serves 4

Ingredients

12 medium shrimp, peeled, deveined and chopped
1 skinless chicken breast, diced
1 tablespoon Creole seasoning, recipe follows
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
2 cups chicken stock
150 grams chorizo sausage
Salt and pepper

Creole Jambalaya
Creole Jambalaya
Directions

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. 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. 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.

 

Creole Seasoning

Emeril’s ESSENCE Creole Seasoning (also called 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.

creole seasoning
creole seasoning

 

 

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