Chock Full Jambalaya

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 cups chicken broth, low sodium
• 1 cup long grain rice
• 2 tablespoons worcestershire sauce, low sodium
• 3 tablespoons creole seasoning (emeril's essence recipe follows)
• 1/2 lb crawfish or 1/2 lb shrimp, deveined
• 2 teaspoons olive oil
• 1/4 lb tasso, sliced
• 1/2 lb andouille sausage, sliced
• 1/4 lb chicken meat, cubed
• 1/2 cup okra
• 1/4 cup sweet red pepper, diced
• 1/4 cup green sweet pepper, diced
• 1/4 cup scallion, sliced fine
• 1/4 cup celery, sliced
• 1 cup diced tomato
• 1/2 tablespoon horseradish, minced
• 1 garlic clove, minced
• 1/4 cup dry wine
• file gumbo seasoning

Recipe

• 1 in a large pan (paella pan works well) over medium heat, saute sausage and diced chicken in olive oil for 5 minutes.
• 2 add the worcestershire sauce, okra, red and green peppers, scallions and celery and continue to saute for 3 minutes.
• 3 pour in the chicken broth and diced tomatoes. add the horseradish and garlic, stirring well to distribute.
• 4 add the rice and creole seasoning (essence) and stir to mix. cover and reduce heat to low.
• 5 after 10 minutes, add the tasso ham, crawfish or shrimp, and wine and cover again. continue over low heat for another 20 minutes (don't peek! keep the cover on).
• 6 take this opportunity to taste and adjust seasonings as preferred.
• 7 sprinkle with file gumbo seasoning before serving.
• 8 for emeril's essence seasoning:mix together the ingredients and store in an airtight container. this makes about 2/3 cup: 2 1/2 tablespoons paprika, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried thyme.