Pretty Dishes

Jambalaya (Mardi Gras Party, Part 2)
April 5, 2010, 10:30 pm
Filed under: Recipes

The second recipe (really the main dish) my friend served at her Mardi Gras parties was this Kicked-Up Jambalaya, also from Emeril. I’m no expert on jambalaya, and I haven’t had very many varieties since I’m pretty much a sissy when it comes to spice/heat, so take this with a grain of salt, but this is by far the best jambalaya I’ve ever had. I was a little hesitant to even try it at first because my experience has been that it’s too hot for me to handle. However, in true testament to its greatness, I ate two bowls despite my tastebuds’ discomfort. I craved it for two weeks after I had it. It is that good.

M did extensive research into what makes for the ideal jambalaya experience and clearly picked one of the best recipes available. Note: For anyone who read the earlier draft of this post, I had posted the wrong recipe, so my comments on her modifications are no longer relevant as they were actually part of the instructions.

Once again I didn’t manage to get a nice photo of the served jambalaya in a bowl, but I am planning to make this tomorrow and will be sure to snap a few shots before it’s all gone. I will be using just a scant amount of Creole Seasoning in my preparation and then will pass around the remaining seasoning mixture for my husband and guest to season their own servings to their hearts’ content. Note: I made this and it was fantastic, as expected. It’s so thick and flavorful and perfect! Finished shots added below.

In this batch of photos, I am especially fond of the browned thighs and the almost-ready jambalaya with green onions and parsley piled on top. I’m salivating just looking at it!

Kicked-Up Jambalaya

The recipe serves eight to twelve, and even if you are making it for fewer people, don’t be tempted to cut the recipe in half. It is just as good the next day, if not better.

1 pound medium shrimp, peeled and deveined
8 chicken thighs or 1 chicken, cut into 8 pieces
Creole Seasoning (recipe follows)
1/4 cup olive oil, divided
1 1/2 pounds andouille sausage, cut into ½-inch cubes
2 cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves
1 cup chopped tomatoes
6 cups water
Salt and freshly ground black pepper
2 cups rice
1 cup chopped green onions
1/2 cup chopped parsley

Season the shrimp and chicken with Creole Seasoning. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Sauté the shrimp until almost cooked through, about 4 minutes. Remove and set aside. Add the remaining olive oil to the pot and when hot, add the chicken and sauté until browned on both sides, about 8 minutes. Remove and set aside. Add the sausage and cook until browned. Add the onion, celery, bell pepper, garlic, bay leaves, cayenne, and thyme; cook until the vegetables are wilted, about 6 minutes. Add the tomatoes and water and return the chicken to the pot. Season with salt and pepper. Simmer, covered, for 20 minutes. Add the rice to the pot, stir well, and bring to a boil. Reduce the heat to low, cover the pot, and cook for 15 minutes. Add the shrimp, green onions, and parsley, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from the heat and let sit 10 minutes. Remove the chicken from the pot and carefully discard any bones, shredding or chopping the meat before mixing it back into the jambalaya. Serve with additional Creole Seasoning, if desired.

Creole Seasoning

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.


1 Comment so far
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Oh my gosh your photos are just gorgeous!!! I especially love the vivid colors in the tomato shots. Keep it comin’ girl! :)

Comment by Christi

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