Chock Full Jambalaya

Ingredients

• 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 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 white wine
• file gumbo seasoning

Directions

1. 1

   In a large pan (paella pan works well) over medium heat, saute sausage and diced chicken in olive oil for 5 minutes.

2. 2

   Add the Worcestershire sauce, okra, red and green peppers, scallions and celery and continue to saute for 3 minutes.

3. 3

   Pour in the chicken broth and diced tomatoes. Add the horseradish and garlic, stirring well to distribute.

4. 4

   Add the rice and Creole seasoning (Essence) and stir to mix. Cover and reduce heat to low.

5. 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. 6

   Take this opportunity to taste and adjust seasonings as preferred.

7. 7

   Sprinkle with file gumbo seasoning before serving.

8. 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.