Wednesday, February 24, 2010

BAM! Easier than Emerils Jambalaya

Jambalaya is the kind of meal I make when I just don't know what to make. I have a little bit of everything in the freezer but not enough of any one thing to make a meal. Hence, Jambalaya (a mixture of stuff!) I had sausage and shrimp and I always have rice, so Jambalaya it was.... and it was good!

Emeril has amazing recipes, (Emeril's Jambalaya) but I find them a bit exaggerated. No offense Emeril. I like to use his recipes, but simplified. So here it is...

BAM! Easier than Emeril's Jambalaya


  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped tomatoes
  • 3 bay leaves (don't worry if you don't have these)
  • 1 tsp paprika, salt, pepper, garlic powder, onion powder, cayenne, oregano and thyme.
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 cup rice
  • 4 cups chicken stock
  • 1 package of sausage (I used Wal-marts precooked jalapeno sausage)
  • 12 medium shrimp, peeled, deveined


In a large saucepan heat oil over high heat with onion, and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. If it starts to loose too much moisture add more chicken stock or white wine. When rice is just tender add shrimp, sausage and all seasonings listed. Cook until meat is done, about 5 minutes more.

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