It’s Mardi Gras, and what better way to celebrate when you can’t actually BE there, than by EATING like you are there!
And boy do I love to eat!
I haven’t had good cajun or creole cooking in quite some time, so tonight I thought I’d give it a whirl with some homemade slow cooker Jambalaya, because after all, it did originate in New Orleans… and… it just sounds damn good.
So I know I call myself BAKING & Brewing, and Jambalaya doesn’t really involve any baking… but I thought I’d share this recipe anyway because it was so delicious! And I did bake some yummy Corn Muffins to go along with the dish, which I will post next 🙂
I went to the store with an ingredients list based off of Emeril Lagasse’s Cajun Jambalaya, but when I got home I decided to use these ingredients (and some of my own), in different proportions in my slow cooker. The recipe that resulted was then something I kind of conjured up (except for the Emeril ESSENCE Creole Seasoning, which follows).
I added a full recipe of Emeril’s ESSENCE Creole Seasoning which made this Jambalaya MIGHTY spicy, which I prefer. If you do not like spicy, you can use as little as 1 tablespoon of his creole seasoning mix to your dish and still get some good flavor!
This dish was not very easy to photograph, but I promise it is yummy!
Prep: 15 minutes Cook: 4 hours Yield: 6 servings
Tons of seasoning = spicy!
- 1 chicken breast
- 1/2 onion, chopped
- 3 stalks celery, chopped
- 1 red pepper, chopped
- 1 large garlic clove, chopped
- 2 tablespoons olive oil
- 2 14.5 ounce cans diced tomatoes
- 3 bay leaves
- 1 teaspoon Worchestershire sauce
- 1 teaspoon hot sauce
- 1 cup white rice
- 2 1/2 cups chicken stock
- 13 ounces andouille sausage
- 20 medium shrimp, cooked
All the ingredients simmering away.
- Turn crock pot to high. Add olive oil.
- Place chicken breast, onion, celery, red pepper, and garlic in crock pot, stir. Let cook for 15 minutes covered.
- Stir in Emeril’s ESSENCE Creole Seasoning (recipe follows). Let simmer another 15 minutes covered.
- Add in tomatoes, bay leaves, Worchestershire sauce, and hot sauce. Simmer 30 minutes covered.
- Stir in rice. Add 2 cups chicken stock. Let cook 1 and 1/2 hours until rice begins to soften.
- Add in andouille sausage and shrimp. Turn to low and allow dish to cook 1 hour longer.
- Serve hot with a hearty corn bread muffin on the side!
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme