The Lucky One: Jambalaya

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Recipe courtesy of Paula Deen

Ingredients:
• Jambalaya Mix, recipe follows
• 2 ½ cups water
• 1 (14-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• ½ pound fully cooked smoked sausage, cut into 1/4 –inch slices
• ½ to ¾ pound medium, fresh shrimp, peeled and deveined

Directions:

In a Dutch oven or large pot, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Serve Immediately.

Jambalaya Mix:
• 1 cup long-grain rice
• 3 tablespoons dried minced onion
• 1 tablespoon dried parsley flakes
• 1 tablespoon beef bouillon granules
• ½ teaspoon dried thyme leaves
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 bay leaf

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.

 

Recipe courtesy of Emeril Laggasse

Ingredients:
• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• ¼ cup chopped onion
• ¼ cup chopped green bell pepper
• ¼ cup chopped celery
• 2 tablespoons chopped garlic
• ½ cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• ¾ cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage
• Salt and Pepper

Directions:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper, and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and Creole seasoning.

Emeril’s ESSENCE Creole Seasoning (Bayou Blast):
• 2 ½ 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.
Yields 2/3 cup

 

Recipe courtesy of Rachel Ray

Ingredients:
• 2 cups enriched white rice
• 1 tablespoon extra-virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 pound boneless, skinless white or dark meat chicken
• ¾ pound Andouille sausage, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf, fresh or dried
• Several drops hot sauce or 2 pinches cayenne pepper
• 2 to 3 tablespoons (a handful) all-purpose flour
• 1 (14-ounce) can diced tomatoes in juice
• 1 (14-ounce) can or paper container chicken stock or broth
• 1 teaspoon (1/3 palmful) cumin
• 1 rounded teaspoon (1/2 palmful) dark chili powder
• 1 teaspoon (1/3 palmful) poultry seasoning
• 1 teaspoon Worchestershire sauce
• 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
• Coarse salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish

Directions:

Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 to 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp. Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallion, and thyme leaves.

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