EMERIL'S NEW ORLEANS STYLE JAMBALAYA
Make and share this Emeril's New Orleans Style Jambalaya recipe from Food.com.
Provided by Harried Mom
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
- Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
- Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
- Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
- Remove bay leaf and stir in green onions and parsley to serve.
Nutrition Facts : Calories 531.8, Fat 29.2, SaturatedFat 8.4, Cholesterol 85.9, Sodium 767.7, Carbohydrate 35.3, Fiber 1.6, Sugar 4.7, Protein 30
COUSCOUS JAMBALAYA
I saw this on "Good Morning America" this morning. Emeril Lagasse is the creator of this recipe. It looked so good that I posted it here to find it easier.
Provided by Elizabeth Fullerton
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Makes about 2/3 cup.
- In a bowl, combine the shrimp, chicken and Creole Seasoning and use your hands to blend thoroughly.
- Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat.
- Add the seasoned shrimp and chicken and stir-fry for 1 minute.
- Add the andouille, onions, bell peppers, celery and garlic and stir-fry for one minute.
- Stir in the tomatoes, bay leaves, Worcestershire, hot sauce, stock, salt and pepper and bring to a boil.
- Cook for 10 minutes, stir in the couscous, and turn off the heat.
- Cover the skillet and allow to sit for 5 minutes.
- Remove the cover and stir in the remaining olive oil.
- Serve immediately.
- Makes about 5 cups.
EMERIL'S CHORIZO STUFFED CHICKEN
This is emeril's recipe but i changed one thing, he say's to sprinkle essance(of emeril) on the outside of the bird. I don't have any so i say use good old salt and pepper.
Provided by Xexe383
Categories Meat
Time 3m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a large saute pan, heat the oil.
- When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
- Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
- Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
- Soak the bread for about 10 to 15 minutes.
- Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
- Combine the bread and remaining stock with the Sauteed mixture.
- Mix well.
- Season the dressing with salt, cayenne and a pinch of crushed red pepper.
- Stir in the parsley.
- Cook, stirring, for 2 to 3 minutes.
- Remove from the heat and cool completely.
- After the mixture has cooled, stir in the egg.
- Season the entire chicken with salt and pepper.
- Stuff the cavity of the chicken with the stuffing.
- Using butchers twine, tie the chicken to secure the cavity, legs and wings.
- Place the chicken in the oven and roast for about 1 hour.
- Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
- Remove the chicken from the oven and carve the chicken into serving portions.
- Serve the roasted chicken with the stuffing.
Nutrition Facts : Calories 842.3, Fat 52.7, SaturatedFat 16.3, Cholesterol 228.6, Sodium 1112.3, Carbohydrate 32.3, Fiber 1.9, Sugar 5, Protein 56
EMERIL'S KICKED UP JAMBALAYA
Make and share this Emeril's Kicked up Jambalaya recipe from Food.com.
Provided by Your Sangoma
Categories One Dish Meal
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
- Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
- Add sausage and cook until browned.
- Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
- Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
- Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
- Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
- Remove from heat and let sit 10 minutes before serving.
COUSCOUS JAMBALAYA RECIPE
Provided by á-68271
Number Of Ingredients 17
Steps:
- In a bowl, combine shrimp, chicken and Creole Seasoning. Use your hands to blend thoroughly. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over high heat. Add the seasoned shrimp and chicken; stir-fry for 1 minute. Add the andouille, onions, bell peppers, celery, and garlic; stir-fry 1 minute. Stir in the tomatoes, bay leaves, Worcestershire sauce, hot pepper sauce, stock, salt and pepper; bring to a boil. Cook for 10 minutes, stir in the couscous and turn off the heat. Cover the skillet and allow to sit for 5 minutes. Stir in additional chicken stock if necessary. Remove teh cover and stir in the remaining 2 tablespoons of olive oil. Serve Immediately. Makes 5 cups
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