For those of you who are sick of all sweet things, here is a savory dish.
I never liked shrimp or andouille sausage…or really anything for that matter. I was the pickiest eater EVER until I met Mikey/the Evon family.
One of my first food memories (food traumas) was when Mikeys older brother, Willie, made me eat a snail. It was Christmas at the Evon’s, which meant snails and mussels and octopus. All the things I hated most.
My brother in law, Willie, being the gentle, quiet soul that he is…decided it would be fun to force me to eat a snail. 15 minutes later (all the while holding back tears) I opened my mouth and allowed him to force feed me the snail. I swallowed it whole and prayed I would be allergic (so this whole, “hey, lets make Bethany eat it” joke could end forever)…
Turns out I didn’t taste it because I never chewed…and I’m not allergic. I am still not a fan of most seafoods…but maybe one day I will like the taste of straight up stinky ocean.
So with all that being said, You can add whatever types of seafood you would like to your jambalaya, but I stuck with just shrimp, chicken and andouille sausage. It was pretty good.
For this recipe you are going to make a creole seasoning (recipe follows) using the following spices:
You will use this to season and cook the chicken and shrimp
Chop up some onion, celery, green and red pepper and mince two garlic cloves.
I hate raw meat.
Also, don’t mind the many shades of meats. My camera + bad lighting = worst meat pics ever.
Note: you will cook all the meat separately, set aside and then combine later.
Now add all the veggies to the sausage.
I forgot to take a final picture…so I found one that looked similar to mine and stole it. Please don’t send me to jail.
Recipe: Jambalaya (adapted from Emeril at the Food Network)
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
Creole seasoning, recipe follows
1 chicken, cut into 8 pieces
1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
2 cups chopped onion
1 cup chopped celery
1 cup chopped 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
2 cups rice
Salt and pepper
1 cup chopped green onions
1/2 cup chopped parsley
In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat.
Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
Add sausage and cook until browned.
Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
Add tomatoes and water and return chicken pieces to pot.
Season with salt and pepper and simmer, covered, for 20 minutes.
Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.
Emeril’s ESSENCE 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