*  Exported from  MasterCook II  *

                                CAJUN JAMBALAYA 

Recipe By     :ESSENCE OF EMERIL SHOW#EE028
Serving Size  :      Preparation Time :
Categories    :Essence of Emeril

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      12  medium        shrimp, peeled, -- deveined and chopped                
 
       4  ounces        chicken, -- diced                                      
 
       1  tablespoon    Creole seasoning                                       
 
       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                              
 
                        Salt and pepper -- to taste                            
 
                                                                               
 

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning w
ell. 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. R
educe heat to
medium and cook until rice absorbs liquid and becomes tender, stirring occasion
ally, about 15
minutes. When rice is just tender add shrimp and chicken mixture and sausage. C
ook until meat is
done, about 10 minutes more. Season to taste with salt, pepper and Creole seaso
ning. 

Yield: 4 serving

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