When Jeremy got back from New Orleans, besides math all he could talk about was food. He brought back a few mixes for me to try: dirty rice and beignets. Since Mardi Gras starts tomorrow, I thought it would be a great time to try some Cajun food.

At great risk to myself, I made Jambalaya (a meal with more than one meat). I’m willing to try new things for love.

Our Menu:
Jambalaya
Cajun Broccoli (Had to get some veggies in there some how)
Beignets

Jambalaya was surprisingly simple. I followed Emeril’s recipe because if you’re going to cook Cajun you gotta go with Emeril. I controlled all urges to shout bam in the kitchen.

Cajun Jambalaya

From the Food network and Emeril Lagasse

Prep Time:

Ingredients

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced (We were out, and I don’t think I could handle three different meats)
• 1 tablespoon Creole seasoning, recipe follows (I may have used all of the seasoning from the recipe, oops)
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced (I used Kielbasa)
• Salt and pepper

Directions

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 meat is 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

I’d love to keep some of this spice on hand, and I really need more Tony Chachere’s.   I may have made the jambalaya too spicy, but overall it was really good; I even liked it. I think with extra veggies this would be a great vegetarian meal, but I’m not sure how Jeremy would feel about that.

Vacation is already a lovely experience. I’m enjoying a powdered sugar covered beignet, as I type, and soon I’ll be returning to the world of Oceania i.e. 1984.