Tuesday, January 10, 2012

Emeril’s Amazing Jambalaya

Dinner: January 7

My group of L.A. girlfriends was getting together for a post-holiday dinner at my house, and part of the pot luck style was that everyone was supposed to make something from a celebrity chef’s recipe. I looked around for something different than a typical pasta fare, and I found jambalaya.

Courtesy of Emeril Lagasse, I decided on a kicked-up jambalaya. Here’s the recipe for eight servings:

  • ¼ cup olive oil
  • 1 pound medium shrimp, peeled & deveined
  • Creole seasoning (recipe to follow)
  • 1 chicken cut into 8 pieces (used skinless, boneless chicken breast diced)
  • 1.5 pounds andouille sausage cut into ½ inch slices
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • ¼ teaspoon cayenne pepper
  • 1.5 tablespoons chopped thyme
  • 1 cup chopped tomatoes
  • 6 cups water
  • 2 cups rice
  • 1 cup chopped green onions
  • ½ cup chopped parsley
  • salt & pepper to taste

The Creole seasoning consisted of:

  • 2.5 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

Basics: Heated olive oil in Dutch oven. Seasoned shrimp with Creole seasoning & cooked for about 4 minutes. Removed from pan. Seasoned chicken with Creole seasoning, cooked with more olive oil until browned (about 8 minutes). Removed from pan. Added sausage to pan and cooked until brown. Added onion, celery, bell pepper, garlic, bay leaves, cayenne, and thyme. Cooked until veggies wilted. Added tomatoes, water, and previously cooked chicken, seasoned with salt and pepper, and cooked covered for 20 minutes. Added rice, returned to boil, reduced heat to low, and cooked for 15 minutes. Added shrimp, green onions, and parsley, mixed, covered, and cooked another 10 minutes. Removed from heat for 10 minutes.

It sounds complicated, but this was all done in a matter of about 1.5 hours. Everything came together wonderfully, and it was amazing! It definitely had a kick to it - very spicy - but my guests said that it was a good amount of spice, enough to make you grab your wine but not too much to overwhelm the taste. I will be making this again, as it’s wonderful for leftovers.

As for the rest of the meal, I don’t have the recipes, but I have pics! EP made a luscious fried mozzarella, and CR made pinwheel caprese on a puff pastry drizzled with balsamic vinegar.

MJB deviated from the theme and picked up a fantastic garbonzo bean salad from Whole Foods. MSS made a super delicious jalapeno corn bread, and CM made collard greens and fresh mashed sweet potatoes.

And JM, our own dessert queen, made a selection of yummy cookies along with a lemon posset with a light whipped topping and lavender sugar sprinkles.

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