Creole Jambalaya
- Ready In:
- 1hr 45mins
- Ingredients:
- 32
- Yields:
-
4 2 cup servings
- Serves:
- 4-6
ingredients
-
For the sauce
- 44.37 ml bacon fat
- 113.39 g ham, diced (preferrably smoked)
- 113.39 g andouille sausages, diced
- 1 large onion, diced
- 3 stalk celery, diced
- 1 green pepper, diced
- 2 scotch bonnet peppers, diced (or jalapenos)
- 14.79 ml garlic, minced
- 14.79 ml creole seasoning (like Emeril's, recipe follows)
- 2 (822.13 g) can diced tomatoes
- 396.89 g can tomato sauce
- 2 bay leaves
- 236.59 ml water
- 1 chicken bouillon cube
-
For the Jambalaya
- 113.39 g butter
- 19.71 ml creole seasoning
- 453.59 g large shrimp, peeled and deveined
- 473.18 ml cooked diced chicken (I use 2-3 breasts, with creole seasoning)
- 340.19 g andouille sausages, sliced then cut inot half circles
- 4 slice bacon, cooked and chopped
- 946.36 ml white rice, cooked
- 19.71 ml fresh parsley, chopped
- 4 whole scotch bonnet peppers (for garnish)
-
Creole or Cajun Seasoning
- combine and store in an airtight jar
- 29.58 ml salt
- 36.97 ml paprika
- 29.58 ml garlic powder
- 14.79 ml black pepper
- 14.79 ml onion powder
- 14.79 ml cayenne pepper
- 14.79 ml oregano
- 14.79 ml thyme, dried not ground
directions
- For the sauce:.
- Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
- Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
- Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
- For the Jambalaya:.
- Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
- Stir in hot cooked white rice.
- Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
- Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.
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RECIPE SUBMITTED BY
TinyBubbles
La Porte, 53
I live in the Midwest with my husband, cat and two dogs in the 1890's home we have restored. Our favorite spot is the front porch on long summer Sundays, sipping wine and nibbling my latest creation. When not at home, we're off traveling the world, sampling wine and food wherever we go!
<br>(although our list of want-to-go destinations still outnumbers the places we've been!) We love to entertain our friends and family and share good food, drink, and great conversation well into the night!
<br>
<br>I have run my own catering business for the last 8 years or so, and have also worked as an ESL tutor and 911 Dispatcher.