Happy Fat Tuesday!! In our house, it is a tradition that I make Jambalaya every year on the night before Ash Wednesday. Fat Tuesday celebrates the ending of Mardi Gras and a chance to eat your favorite foods before you give them up for Lent. This year, I am giving up chocolate. As you all know, I love chocolate, so this is going to be hard for me!
I have been making the same jambalaya recipe for years. I use Emeril’s Essence Seasoning, which is quick and easy and has a nice kick to it. You can save the remaining spice mix and use it in other recipes, too. I also use brown rice and a nitrate free Andouille Sausage (this year I used Aidell’s) so this recipe is clean and anti-inflammatory. You can enjoy this dish on Fat Tuesday, or really any day of the year since this recipe is healthy and delicious. I love a one pot meal, too!
1 lb medium shrimp, peeled and deveined, tail removed
4 boneless, skinless chicken thighs, chopped into bite size pieces
1 tbsp Emeril’s Essence (recipe below)
3 tbsp olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 tsp sea salt
1/2 tsp ground pepper
2 cloves garlic, minced
1 14 oz can diced tomatoes
2 bay leaves
1 tbsp coconut aminos
1 tbsp Louisiana Crystal Hot Sauce (or your favorite brand)
2 cups brown rice
5 cups chicken stock
1 package Aidell’s Andouille Sausage, sliced (or other Andouille sausage)
Emeril’s Essence Seasoning:
2 1/2 tbsp paprika
2 tbsp sea salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper (less for your heat tolerance!)
1 tbsp oregano
1 tbsp dried thyme
Mix together all ingredients in a bowl. Save for other recipes!
In a large bowl, combine shrimp, chicken and 1 tbsp Emeril’s Essence Seasoning. Set aside or refrigerate to let the flavors marinate.
In a large pot, over medium heat, add the olive oil, onions, peppers, salt and pepper. Saute for 6-8 minutes, stirring often, until veggies soften. Add the garlic, bay leaves, diced tomatoes, coconut aminos, hot sauce, brown rice and chicken stock. Mix together well and bring to a light simmer. Cover and reduce heat to low and continue to cook, stirring occasionally, until most of the liquid is absorbed and the rice is starting to get tender. This may take 30 minutes or so for the brown rice to cook until it is almost done.
Add the shrimp and chicken, cover again and cook for another 8-10 minutes. Add the sausage and cook until sausage is cooked through and all the liquid is absorbed. Divide amongst bowls. Enjoy!