Jambalaya

¼ cup olive oil
1 lb shrimp, peeled and deveined
2 split chicken breasts, 4 chicken thighs – bone-in
1½ lbs andouille sausage, cut as desired
4 cups + 2 cups water
Creole Seasoning (Emeril’s recipe – see below)
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
4 cloves minced garlic
1 chipotle pepper in adobo sauce, minced
3 bay leaves
¼ tsp cayenne pepper
1½ Tbsp chopped thyme leaves
12 oz. diced tomatoes
2 cups rice
Salt & pepper
½ cup chopped parsley

Put chicken pieces and 4 cups water into large pot and bring to a boil, season as 
desired with salt & pepper.  Reduce to simmer and cook chicken until no longer pink.  
Remove chicken and set out to cool.  Reserve chicken broth.  Heat 2 Tbsp olive oil in 
pot over medium heat.  Season shrimp with Creole seasoning and sauté until almost 
cooked through, about 4 minutes.  Use slotted spoon to remove shrimp and set aside.  
Add sausage and cook until browned.  Add onion, celery, bell pepper, garlic, chipotle, 
bay leaves, cayenne, and thyme and cook until vegetables are wilted, about 6 minutes.  
Add tomatoes, chicken broth, and remaining 2 cups water.  Shred cooled chicken and return 
to pot.  Season as desired with salt, pepper, and Creole seasoning.  Simmer, covered, for 
20 minutes or as long as desired (several hours for the Food Club batch).  Add rice to pot, 
stir well and return to boil.  Reduce heat, cover pot, and cook until rice is tender (depends 
on type of rice used – long grain brown rice took 45 minutes).  Add shrimp and parsley and 
cook for about 10 minutes.  

Creole Seasoning – combine all ingredients (preferably with mortar & pestle or spice/coffee grinder)

2½ Tbsp paprika
1 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Makes: a TON!