Cajan Jambalaya

Ingredients

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe follows
• 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

Directions

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. 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. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Per Serving: Calories: 402; Fat: 16g (Saturated Fat: 4 grams); Protein: 24g; Carbohydrates: 38g; Sugar: 4g; Fiber 0g; Cholesterol: 97mg; Sodium: 800mg

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

From Food Network

Shrimp, Mushroom, and Omelette Soup

Makes 6 servings

10-12 dried Shiitake mushrooms (about 1 ounce)

3 eggs

1 T chopped fresh chives or minced green onion tops

2 t vegetable oil

28-30 oz chicken broth

2 T oyster sauce

12 oz medium raw shrimp, peeled and deveined

3 cups lightly packed fresh spinach leaves, stemmed

1 T lime juice

Red pepper flakes

Cilantro sprigs and lime peel

1. Place mushrooms in small bowl; cover with hot water.  Let stand 30 minutes or until caps are softened.

2. Meanwhile, beat eggs and chives in small bowl with wire whisk until blended.  (I added a few tablespoons of milk and some salt and pepper here).  Heat large nonstick skillet over medium-high heat.  Add oil and swirl to coat surface.  Pour egg mixture into pan.  Reduce heat to medium.  Cover and cook, without stirring, 2 minutes or until set.  Slide spatula under omelette; lift omelette and tilt pan to allow uncooked egg to flow under.  Repeat at several places around omelette.

3.  Slide omelette onto flat plate.  Hold another plate over omelette and turn omelette over.  Slide omelette back into pan to cook other side- about 20 seconds.  Slide back onto plate.  When cool enough to handle, roll up omelette.  Slice into 1/4" wide strips.  

4.  Drain mushrooms; squeeze out excess water.  Remove and discard stems.  Slice caps into thin strips.

5. Combine mushrooms, chicken broth, and oyster sauce in large saucepan.  Cover and bring to a boil over high heat.  Reduce heat to low; cook 5 minutes.  Increase heat to medium-high; add shrimp and cook 2 minutes or until shrimp turn pink and opaque.  Add omelette strips and spinach.  Remove from heat.  Cover and let stand 1 to 2 minutes or until spinach wilts slightly.  Stir in lime juice.  Ladle soup into bowls; sprinkle with red pepper, cilantro, and lime peel.