Emeril's Clean Out the IceBox and Freezer Jambalaya

My friend Carole said when they had the big snow out East that they were going to make Jambalaya for the snow in.  I have probably had Jambalaya before as my Uncle lived and died in Louisiana.  As a child we drove down to visit my uncle and as an adult I also visited.  I did Merrill Lynch jobs in LA also.  That’s where I invented the saying, “Looks like dirt, tastes like fire.”  This indeed looked like dirt and Jim thought it tasted like fire.  I thought the fire was just a tease to the palate.  I did some adjusting.  Emeril always wants you to do his Creole Seasoning.  I had a small amount of Penzeys Creole seasoning and a bag of Creole seasoning for a dip that I used instead of making or buying Emeril’s essence.  Jim would not have liked it hotter.  

Ingredients:

1/2 C vegetable oil

1 # andouille, cut crosswise into 1/4” slices

3 C chopped yellow onions (5 small)

1/2 C chopped green bell peppers (1)

1/2 C chopped red bell peppers (1)

2 t salt, divided

1 t Essence, recipe follows

1 1/2 t cayenne, divided

1 T chopped garlic

1 1/2 # boneless white or dark chicken meat, cut into 1” cubes

1/2 # ham cubed

3 bay leaves

3 C medium-grain white rice

6 C water

1/2 # shelled shrimp

1 C chopped green onions, green tops only 1/4 C chopped fresh parsley

Directions:

1. Heat the oil in  a large cast-iron Dutch oven over medium heat. 
2. Add the sausage and cook.  
3. Add the onions, bell peppers, 1 t salt, Essence, and 1/2 t of the cayenne.  Stirring often, brown the vegetables and sausage until the are caramelized, about 15 minutes.  Scrape the bottom and sides of the pot to loosen any browned particles.  
4. Add the garlic, and cook for 1 minute.  
5. Season the chicken with the remaining 1 t salt and remaining 1/2 t cayenne.  
6. Add the chicken, ham and the bay leaves to the pot.  
7. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles.  
8. Add the rice and stir for 2-3 minutes, scraping the bottom of the pot to loosen any browned particles.  
9. Add the rice and stir for 2-3 minutes to coat evenly.  
10. Add the water, stir to combine, and cover.  
11. Cook over medium heat for 30-35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.  
12. Add the shrimp and stir into the hot rice meat mixture.  Remove from the heat and let stand covered, 2-3 minutes.  
13. Remove the bay leaves.  
14. Stir in the green onions and parsley, and serve.  

I was so excited.  Jim could not eat it all.  I packaged and froze 3 future meals.  I need back up meals and now I finally have them.  We had Cine Zinfandel.  It said perfect for Gumbo, close enough.