Jambalaya
Recipe By :Emeril LaGasse
Serving Size : 4
Amount Measure Ingredient — Preparation Method
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12 medium shrimp — peeled and deveined
4 ounces chicken — diced
1 tablespoon Emeril’s essence
2 Tablespoons olive oil
1/4 cup onion — chopped
1/4 cup green bell pepper — chopped
1/4 cup celery — chopped
2 tablespoons garlic — minced
1/2 cup tomatoes — chopped
3 bay leaves
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces andouille sausage — sliced
Combine shrimp, chicken, and essence. Marinate for 1 hour, turning occassionally.
Heat oil on med. high heat. Cook onion, pepper, and celery for 3 minutes.
Add garlic, tomatoes, bay leaves, worchestershire, and hot sauce. Cook for 2 minutes.
Stir in rice and stock, reduce heat to medium and cook until rice absorbsliquid and becomes tender.
Add chicken, shrimp, and andouille. Cook until meat is cooked, about 10 minutes.
Per Serving (excluding unknown items): 286 Calories; 11g Fat (35.4% calories from fat); 11g Protein; 33g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 1706mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.