Category Archives: Fish/Seafood

Spicy!

My husband and I are obsessed with this little place in Evanston, called Dixie’s Kitchen and Bait Shop that serves what I find to be the best jambalaya ever! (Sidenote: also a favorite little spot for the Obama’s when they are in town)! So we figured, why not try to make our own version! So we downloaded Emeril’s recipe from Foodnetwork.com and altered it slightly and made it into a crock pot recipe.

Monday night, Josh and I cut up some sausage and chicken and defrosted some shrimp in preparation for our very first attempt at making jambalaya. We added some diced green pepper, onion, garlic, jalapeno, celery, and tomatoes along with chicken broth, Worcestershire, frank’s red hot, some olive oil,a few bay leaves and a whole lot of Cajun creole Seasoning and cayenne pepper. BAM!! We let that all marinade overnight in the refrigerator so the flavors could fully meld together.

Yesterday morning before heading out to work, we threw the mixture into the crock pot and set it on low, hoping we would have a delicious dinner waiting for us when we got home! We didn’t add the shrimp or rice into the crock pot since they would overcook so we grabbed white rice from a Chinese Restaurant down the street and pan-fried the shrimp in olive oil and Cajun creole seasoning when we got home! All in all, it turned out delicious! Luckily we both love spicy food because this was very hot! Maybe it was marinating everything together overnight or maybe it was the hot Italian sausage we used in place of Andouille, either way, a definite success in my book!

Here is the recipe we ended up coming up with:

  • 3 chicken breasts, cubed
  • 1 pound hot Italian sausage, sliced
  • Drizzle of olive oil
  • 1 green pepper, chopped
  • 1/2 large onion, chopped
  • 3 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 2 large tomatoes, chopped
  • 2-3 T Cajun Creole Seasoning
  • 2 t Worcestershire sauce
  • 2 t Frank’s Red Hot
  • 3 bay leaves
  • 3 cups chicken broth
  • 1 package frozen shrimp, defrosted
  • white rice

I’d love to hear your feedback if you decide to make your own Jambalaya, if you liked this recipe or how you altered it to make it your own!

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