Jambalaya Recipe

JAMBALAYA!

I started with this recipe I found from Emeril when I got the notion that I wanted to make a jambalaya:

http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html

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!!!

Enjoy!

xoxoxo-A

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