Shantihhh@aol.com (gardeners@globalgarden.com)
Thu, 1 Feb 2001 00:20:43 EST

This is an excellent recipe, I just add more Bayou Blast/Cayenne as we really 
like the heat!



Recipe courtesy Emeril Lagasse, 2000
1/4 cup olive oil 
1 pound medium shrimp, peeled and deveined 
Creole seasoning, recipe follows 
1 chicken, cut into 8 pieces 
1 1/2 pounds Andouille sausage, cut into 1/2-inch cubes 
2 cups chopped onion 
1 cup chopped celery 
1 cup chopped bell pepper 
2 tablespoons minced garlic 
3 bay leaves 
1/4 teaspoon cayenne pepper 
1 1/2 tablespoons chopped thyme leaves 
1 cup chopped tomatoes 
6 cups water 
2 cups rice 
Salt and pepper 
1 cup chopped green onions 
1/2 cup chopped parsley 
In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high 
heat. Season shrimp with Creole seasoning and sauté until almost cooked 
through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside 
until later. Season chicken pieces with Creole seasoning. Add remaining olive 
oil to Dutch oven and when hot, add chicken pieces and sauté until browned on 
both sides, about 8 minutes. Remove and set aside. Add sausage and cook until 
browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and 
thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and 
water and return chicken pieces to pot. Season with salt and pepper and 
simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a 
boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, 
green onions and parsley to Dutch oven, mixing carefully, and continue to 
cook, covered, for another 10 minutes. Remove from heat and let sit 10 
minutes before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 
2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried oregano 
1 tablespoon dried thyme 
Combine all ingredients thoroughly. Yield: 2/3 cup 
Yield: 8 servings
Prep Time: 10 minutes
Cooking Time: 1 hours 15 minutes
Difficulty: Easy 

"It is never too late to be what you might have been" 
- George Eliot (1819 -1880)