Plain.Recipes

"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. 1/2 cup vegetable oil
  2. 1 pound andouille, cut crosswise into 1/4-inch slices
  3. 3 cups chopped yellow onions
  4. 1/2 cup chopped green bell peppers
  5. 1/2 cup chopped red bell peppers
  6. 1 teaspoon salt, plus 1 teaspoon
  7. 1 teaspoon Essence, recipe follows
  8. 1/2 teaspoon cayenne, plus 1/2 teaspoon
  9. 1 tablespoon chopped garlic
  10. 1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
  11. 1/2 pound ham, cubed
  12. 3 bay leaves
  13. 3 cups medium-grain white rice
  14. 6 cups water
  15. 1/2 pound shelled shrimp
  16. 1 cup chopped green onions, green tops only
  17. 1/4 cup chopped fresh parsley
  18. 2 1/2 tablespoons paprika
  19. 2 tablespoons salt
  20. 2 tablespoons garlic powder
  21. 1 tablespoon black pepper
  22. 1 tablespoon onion powder
  23. 1 tablespoon cayenne pepper
  24. 1 tablespoon dried leaf oregano
  25. 1 tablespoon dried thyme

Directions

  1. Heat the oil in a large cast-iron Dutch oven over medium heat.
  2. Add the sausage and cook.
  3. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne.
  4. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes.
  5. Scrape the bottom and sides of the pot to loosen any browned particles.
  6. Add the garlic, and cook for 1 minute.
  7. Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne.
  8. Add the chicken, ham, and the bay leaves to the pot.
  9. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles.
  10. Add the rice and stir for 2 to 3 minutes to coat evenly.
  11. Add the water, stir to combine, and cover.
  12. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
  13. Add the shrimp during the last 5 minutes of cooking and cook until just pink.
  14. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes.
  15. Remove the bay leaves.
  16. Stir in the green onions and parsley, and serve.
  17. Combine all ingredients thoroughly and store in an airtight jar or container.
  18. Yield: about 2/3 cup
  19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
  20. Published by William and Morrow, 1993.

2021