Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture.
Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. Now Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.
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Serving Size: 1 Serving (522g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 350 | ||
Calories from Fat: 75 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 112.1mg | 34 % | |
Sodium 608.5mg | 21 % | |
Potassium 400.6mg | 11 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 39.9g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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Bayou Blast - (Emeril's Creole Seasoning)
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"Make this ahead and keep it in stock!" — Firebyrd
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