I started with this recipe I found from Emeril when I got the notion that I wanted to make a jambalaya:
Then I saw that I had on hand already “baby salad size frozen shrimp” and “spicy chicken sausage” so I bought the chicken and went from there….Protein is most important to me so that is what I tend to focus on the most and then let the rest fall into place.
Step 1: cube about 1/2 lb. chicken breast and cook on med heat with the following seasonings:1 teaspoon each paprika, oregano, blk pepper, crushed red pepper, garlic powder and dash of cinnamon (place together in a small bowl and stir as you will need half of the mixture for the shrimp/sausage in a min) for about 10 to 12 min using a teaspoon of olive oil to coat the pan prior.
Step 2: cook the shrimp and sausage (use about 1/2 lb combined of both) with the same seasoning mixture you used on the chicken (you should have about half left over) on med heat for about 6 to 8 min.
Step 3: chop 1/2 c each spanish onion, green onion, green pepper and sautéed those in a deep skillet on low to med for about 8 min with a little bit of olive oil.
Step 4: chop 3/4 c tomatoes and 1/4 c fresh parsley and add to the veg mix, stirring for another 4 min.
Step 5: add all protein to veggies in deep skillet along with 2 cups rice (brown or jasmine) and approx 3 cups hot water. Bring to a boil and then cover and simmer on low for about 15 min until the rice is cooked-but has not soaked up the liquid….you need and want some liquid when all said and done! Feel free to add hot sauce to kick it up a notch here…mine was only med spice temp.
I took his recipe and tried to make it budget (I didn’t use all of the Emeril suggested ingredients) and a little more health friendly!
Try this with all recipies…..you can see from his picture in the recipe and my picture they don’t look the same but it still tasted incredible!!!