USC vs. LSU Bayou tailgate Jambalaya Recipe

I made Emeril's Cajun Jambalaya for the tailgate on Saturday night. We play LSU, so we are doing a Bayou tailgate! Fun!

Here is the recipe!

• 12 medium shrimp, peeled, deveined and chopped
• 4 oz. chicken, diced
• 1 Tble creole seasoning. recipe follows
• 2 Tble. olive oil
• 1/4 c. chopped onion
• 1/4 c. chopped celery
• 1/4 c. chopped green bell pepper
• 2 Tble. chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 tea. Worcestershire sauce
• 1 tea. hot sauce
• 3/4 cup of rice
• 3 cups chicken STOCK (not broth)
• 5 ounces Andouille sausage sliced
• kosher salt and pepper

Serves 4

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 (the trinity as it is called in LA) 3 minutes.
Add garlic , tomatoes, bay leaves,Worcestershire and hot sauces.
Stir in rice and slowly add chicken stock.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is jus tender, add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and Creole seasoning.

Emeril's ESSENCE Creole Seasoning

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Combine all ingredients thoroughly.
yield 2/3 cup



ENJOY and Go Gamecocks!