*  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
 
                     - - - - - - - - - - - - - - - - - -