Cajun Jambalaya

Name: Cajun Jambalaya
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Cajun, Creole
Ingredients: 340 grams andouille sausage, casing removed and cut 1” thick (use kitchen scissors, much easier); 473 milliliters enriched white rice or basmati rice; 1 Tbsp black pepper; 1 Tbsp butter; 397 grams diced tomatoes in juice; 1 Tbsp cayenne pepper; 2 ribs celery, chopped; 397 grams chicken broth; 2 Tbsps & 1 tablespoon of Emerils ESSENCE Creole Seasoning© (see below for recipe); 1 Tbsp dried thyme; 2 Tbsps (a handful) all-purpose flour; 2 Tbsps minced fresh garlic; 2 Tbsps garlic powder; 1 green bell pepper, chopped; 1 Tbsp extra-virgin olive oil, once around the pan; 1 medium onion, chopped; 1 Tbsp onion powder; 1 Tbsp dried oregano; 3 Tbsps paprika; 1 teaspoon (1/3 palmful) poultry seasoning; 454 grams shrimp, raw, deveined and peeled; 2 Tbsps salt; 227 grams boneless, skinless chicken thighs, fat removed and diced 1/2” thick; 6 servings Chopped scallions and/or fresh thyme, for garnish; 1 teaspoon Worcestershire sauce

Cajun Jambalaya might be just the main course you are searching for. One serving contains 665 calories, 42g of protein, and 25g of fat. This recipe serves 6. Head to the store and pick up celery, cayenne pepper, oregano, and a few other things to make it today. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes approximately 15 minutes.

Ingredients

Servings:

340grams

andouille sausage, casing removed and cut 1'” thick (use kitchen scissors, much easier)473milliliters

enriched white rice or basmati rice 1Tbsp

black pepper 1Tbsp

butter 397grams

diced tomatoes in juice 1Tbsp

cayenne pepper 2ribs

celery, chopped 397grams

chicken broth 2Tbsps

& 1 tablespoon of Emeril's ESSENCE Creole Seasoning© (see below for recipe)1Tbsp

dried thyme 2Tbsps

(a handful) all-purpose flour 2Tbsps

minced fresh garlic 2Tbsps

garlic powder 1

green bell pepper, chopped 1Tbsp

extra-virgin olive oil, once around the pan 1medium

(1/3 palmful) poultry seasoning 454grams

shrimp, raw, deveined and peeled 2Tbsps

salt 227grams

boneless, skinless chicken thighs, fat removed and diced 1/2” thick 6servings

Chopped scallions and/or fresh thyme, for garnish 1teaspoon

Worcestershire sauce

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Finca de Arantei Albarino. It has 4.2 out of 5 stars and a bottle costs about 21 dollars.

Finca de Arantei Albarino

Pale straw in color, with the distinct floral and mineral aromas of the Albariño grape, Finca deArantei is among the most refined and elegant examples of its type. The wine is of medium weight, lively on the tongue, complex in flavor and long on the finish, with a racy character reminiscent of some of the best Alsace Rieslings.