Jubilant Jambalaya Recipe!

Jubilant Jambalaya Recipe!

This week at Two For A Chew, we are celebrating Mardi Gras with the savory tastes of New Orleans!  And what better way to kick start our fête, than with this festive and flavorful Jubilant Jambalaya Recipe!

If you’ve read any of our restaurant reviews, you know that we’re fiends for SPICY dishes!  (Finally, a recipe that can satisfy our NEED for HEAT!)  In an attempt to #ChewRight, we substituted hot turkey sausage instead of andouille, for a healthier twist.  If you’re a stickler for authenticity, then get down with your bad self, and go right ahead with your andouille!  We guarantee it is delicious either way!  Try it out for your Mardi Gras celebration, and let us know how it turns out!  Et finalement, laissez les bons temps rouler! (Let the good times roll!!)

Jubilant Jambalaya
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  1. 1/2 lb cooked shrimp, peeled deveined
  2. 1.25 lbs chicken breast tenderloin, diced
  3. 3 hot turkey sausage links, sliced
  4. 1/4 cup celery
  5. 1/2 cup yellow onion
  6. 1/2 cup green pepper
  7. 5 garlic cloves
  8. 14.5 oz. can stewed tomatoes
  9. 1.5 Emeril's Essence Creole Seasoning (recipe below)
  10. 1/2 tbsp Tony Chachere's Gumbo Filé (optional)
  11. 2 cups long grain rice
  12. 6 cups reduced-sodium OR unsalted chicken broth
  13. 1 tbsp Louisiana hot sauce
  14. 3 bay leaves
  15. 4 tbsp extra-virgin olive oil (EVOO)
  16. salt and pepper, to taste
Emeril's Essence Creole Seasoning*
  1. 2.5 tbsp paprika
  2. 2 tbsp salt
  3. 2 tbsp garlic powder
  4. 1 tbsp black pepper
  5. 1 tbsp onion powder
  6. 1 tbsp cayenne pepper
  7. 1 tbsp dried oregano
  8. 1 tbsp dried thyme
  9. *makes 2/3 cup
  1. Combine all ingredients of the Creole seasoning
  2. Season chicken and shrimp with Creole seasoning and Gumbo Filé (optional - for extra heat)
  3. In a skillet heat 1 tbsp of EVOO, on medium heat and cook chicken until almost done (It will finish cooking in the rice)
  4. In the same skillet cook sausage on medium heat, set aside
  5. Heat onion, pepper, and celery in olive oil in sauce pan, medium heat until onions are translucent
  6. Add garlic, stewed tomatoes, bay leaves, and Louisiana hot sauce, cook for 5-8 minutes
  7. Remove bay leaves
  8. Stir in rice, chicken and sausage
  9. Slowly add broth, a bit at a time
  10. Add cooked shrimp, and cook for 3 minutes
  11. Reduce heat and continue to cook, until liquid is absorbed and rice becomes tender, stirring occasionally
  12. Season to taste with salt, pepper, and Creole seasoning
  1. For extra spice, add extra cayenne and Louisiana hot sauce to your own individual serving!
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HE says potāto; SHE says potäto...SHE'S health-savvy; HE sneaks a burger...Common bond: we BOTH love FOOD; join us for our next delectable meal!

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