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Jambalaya

JambalayaChristopher Rieger

8 oz smoked sausage, sliced thinly
1 green bell pepper, medium dice
1 medium yellow onion, medium dice
2 cloves garlic, minced

8 oz cooked ham, medium dice
1 14.5 oz can whole tomatoes, chopped
1 stalk celery, coarsely chopped into large sections
3 tsp Emeril’s Essence or other cajun seasoning (recipe below)
1 tsp kosher salt
1/2 tsp cayenne pepper
3 bay leaves

8 oz chicken breast, diced
Vegetable oil
2 cups chicken broth
1 1/2 cups long grain white rice

Place the sausage, onion, pepper, and garlic into a dutch oven and cook on medium until the onions are caramelized. Add the ham, tomatoes celery, 2 tsp cajun seasoning, salt, cayenne pepper, and bay leaves.

Oil a skillet and toss in the diced chicken breast. Add 1 tsp of the cajun seasoning to the chicken and toss to coat. Brown on medium-high until firm. Deglaze the pan with 1 cup of chicken broth and add to the dutch oven. Add the rice to the dutch oven at this time and mix everything together. Simmer covered on the stovetop on medium-low heat until the rice is softened. Add the remaining chicken broth as necessary to provide more liquid for the rice. The goal is to have a mixture that is not liquidy.

Emeril’s Essence
2 1/2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container.

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Categories: Cajun
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