"Clean Out the Ice Box and Freezer" Jambalaya
Source: www.foodnetwork.com/recipes/emeril-lagasse/clean-out-the-ice-box-and-freezer-jambalaya-recipe.html
Ingredients
- 1/2 cup vegetable oil
- 1 pound andouille, cut crosswise into 1/4-inch slices
- 3 cups chopped yellow onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1 teaspoon salt, plus 1 teaspoon
- 1 teaspoon Essence, recipe follows
- 1/2 teaspoon cayenne, plus 1/2 teaspoon
- 1 tablespoon chopped garlic
- 1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
- 1/2 pound ham, cubed
- 3 bay leaves
- 3 cups medium-grain white rice
- 6 cups water
- 1/2 pound shelled shrimp
- 1 cup chopped green onions, green tops only
- 1/4 cup chopped fresh parsley
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
- Heat the oil in a large cast-iron Dutch oven over medium heat.
- Add the sausage and cook.
- Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne.
- Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes.
- Scrape the bottom and sides of the pot to loosen any browned particles.
- Add the garlic, and cook for 1 minute.
- Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne.
- Add the chicken, ham, and the bay leaves to the pot.
- Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles.
- Add the rice and stir for 2 to 3 minutes to coat evenly.
- Add the water, stir to combine, and cover.
- Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
- Add the shrimp during the last 5 minutes of cooking and cook until just pink.
- Remove the pot from the heat and let stand, covered, for 2 to 3 minutes.
- Remove the bay leaves.
- Stir in the green onions and parsley, and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.