Saturday, February 5, 2011

Superbowl Menu and Easy Jambalaya

SuperBowl Menu
1. Beer
2. Wine (for me) Penfolds Koonunga Hill....twist off cap  :)
3. Nacho scoops and Pace Chunky Salsa (Costco)
4. Chocolate covered peanuts (to clear the palate)
5. Emeril's Cajun Jambalaya - super easy and makes you look like a chef for pete's sake
6. Good, boisterous, really loud and fun company

Cajun Jambalaya
Recipe courtesy of Emeril Lagasse
Prep Time:15 min
Cook Time:35 min
Serves:10 servings
  • 24 medium shrimp peeled, deveined and chopped or 1 c cubed ham (cooked) or 1 c cubed pork (cooked)
  • 20 mussels or clams if desired
  • 1 c chicken, diced (cooked)
  • 3 tablespoons Creole seasoning, recipe follows
  • 4 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 3 tablespoons chopped garlic
  • 1 cup chopped tomatoes or tomato sauce, depending on preference
  • 3 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 1/2 cups rice
  • 6 cups chicken stock
  • 3-4 spicy Italian sausages, sliced (cooked)
  • Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage.  Cook until shrimp and mussels are done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
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
Combine all ingredients thoroughly. Yield: 2/3 cup

No comments:

Post a Comment