What a cliche name, I know, but it really is jamming. And delicious. So delicious, that AFTER my mardi gras party, I had to make another round to enjoy (since I didn’t get to at the party). And I made it a little spicier, which I didn’t do for the party since I was feeding a large group of people with a different range of spice levels.
So let’s get cooking!
Get the ingredients ready. The divine trinity in cajun cooking is celery, onions and green bell pepper. This is the base for the flavor in both etouffee and gumbo as well! For jambalaya I’ve got those three, plus garlic, tomatoes and a medium grain rice.
Emeril used olive oil. I used butter. Cook the onions, celery and green onions in the butter for about 4 minutes, when the onions turn clear.
Then add the garlic, tomatoes, hot sauce and Worcestershire sauce. Stir until well mix. Then add the rice.
After rice is mixed in well, slowly add chicken broth. Simmer over medium until rice is tender. While this is happening, I dice the chicken breast, and chop the shrimp then add the crawfish tails in the same bowl, and mix well with cajun seasoning, you can you Tony’s or Louisiana brand creole seasoning. Emeril also has a recipe for his bayou blast.
You can find the recipe here.