For this year's Mardi Gras, I decided to try my hand on making Jambalaya. This recipe is based loosely on recipes by Emeril Lagasse (a celebrity chef from Massachusetts) and my Aunt Mary (born and raised in Louisiana).
Most of the ingredients I used were organic. The chicken and sausage are from Applegate; the vegetables are from Green Yums. Both are NJ-based companies... hence the title "Jersey Jambalaya."
This is a great recipe to use up leftover meats and veggies (I threw in some cooked carrots I have left over... although I will acknowledge using veggies that are not in the Holy Trinity makes it more Jersey than New Orleans). And although I have brown rice listed, most recipes call for white. What I'm trying to say is that it's hard to miss this one up.
Laissez les bons temps rouler!
- 2 cups of brown rice
- 4 cups of chicken stock
- 2 cups of water
- 1 package of andouille sausage (12oz)
- 1 package of chicken strips (8oz)
- 1/2 lb sea scallops or deveined shrimp
- 1 large white onion, diced
- 1 large bell pepper, diced
- 1 bunch of scallions or two celery stems, chopped
- 2 Tablespoons of butter
- 1 can of diced tomatoes (14-16oz)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon of chopped bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon hot paprika
- 1/2 teaspoon cayenne pepper
- Bake for 10 additional minutes.
- Serves 6 hungry revelers.