Jambalaya and Corn Bread

One of my dearest friends came for dinner last night. I wanted to make something comforting that wasn't too time consuming and would use up some leftover groceries. My mom's jambalaya fit the bill perfectly. Plus, it's just fun to say (although, not so much to spell).

A couple notes about the dinner:

1. Emeril's Essence is good in just about everything. The recipe will make quite a bit, but save it for later to use in soup, chili, perogies (yes, perogies. Trust me.), etc.
2. A teaspoon of hot sauce doesn't seem like much, but it makes it just perfectly spicy so you might want to try it first if you're considering adding more.
3. I added cheddar and green chilies to my cornbread and made it into muffins. The recipe was too much for 2 people so I used half the batter for savory muffins and added blueberries and orange zest to the other half for a weekend breakfast treat. It made just about a dozen of each.

Jambalaya


12 medium shrimp peeled, deveined and chopped
4 oz. chicken breast, diced
1 tbsp. Emeril's Essence (or Cajun seasoning but this is better)
2 tbsp. olive oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 c chopped celery
2 tbsp chopped garlic
1/2 chopped tomatoes (I use a can of diced tomatoes with the juice)**
3 bay leaves
1 tsp Worcestershire sauce
1 tsp hot sauce
3 cups chicken stock
3/4 cup rice
5 oz. Andouille sausage, chopped (or hot Italian)
salt & pepper to taste

In a large bowl combine shrimp, chicken and Emeril's Essence and work in seasoning well. In large saucepan heat oil over high heat. Add onion, pepper and celery and cook 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook till rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender, add shrimp and chicken mixture and sausage**. Cook till meat is done, about 10 minutes more. Season to taste with both s & p and Emeril's Essence.

**If using a can of diced tomatoes with the juice, adjust the chicken broth to 2 cups. You may need to add more as the rice is cooking to get the consistency you want.

** I cook the chicken and sausage ahead and add it with the shrimp, cooking it just till the shrimp is cooked and the meat is heated through.

Emeril's Essence

5 tbsp paprika (sweet)

1/4 c salt

1/4 c garlic powder

2 tbsp black pepper

2 tbsp onion powder

2 tbsp cayenne

2 tbsp dried oregano

2 tbsp dried thyme

Mix together well and store in air-tight container. Makes more than you'll need for one recipe of Jambalaya.

Buttery Cornbread

2/3 c butter, softened

1 c sugar

3 eggs

1 2/3 c 2% milk

2 1/3 c flour

1 c cornmeal

4 1/2 tsp baking powder

1 tsp salt

In large bowl, cream butter & sugar until light and fluffy. Combine eggs & milk. Combine flour, cornmeal, bp & salt; add alternately with egg mixture to the creamed mixture. Pour into a greased 9 x 13 pan. Bake at 400 for 22-27 min or till toothpick comes out clean. Serves 12-15.