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Monday, August 13, 2012

Lobster Jambalaya

Have you ever been to New Orleans?  If not, I highly recommend making the trip.  Be prepared to eat a lot and be sure to go to Coop's Place.  We went there twice in the four days we were there because we liked it so much.  It's a place that does not look at all like much - a real hole in the wall - but it is a jewel in the French Quarter.  Be sure to get the fried chicken and the jambayala (which has rabbit in it!) - both so good that I salivate just thinking about it.  Also, if you are an adventurous eater, be sure to try alligator and turtle - both regional specialties.  Thinking about New Orleans makes me want some jambalaya.  Hmmm...

Jambalaya is one of Jim's "go-to" dishes.  So when I asked him to throw some together, of course he said yes.  Then he asked if he should put some lobster in it!  Yes, please.  Next thing I know he's shelling 3 lobsters.  I absolutely love lobster, but a really love my husband.

Jim's jambalaya recipe is based off of Emeril's, so we use his Bayou Blast seasoning.  You don't need to buy this though, you could easily make it yourself using the following mix of spices:

  • 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
The rest of the recipe follows.  Also, feel free to make this with 1 lb peeled shrimp instead of lobster and any type of sausage or kielbasa you'd like.  I use turkey kielbasa to make it a little healthier.  (Hence the brown rice.) You could also use chicken.

Lobster Jambalaya
makes 8 servings

1 stalk of celery, finely diced
1 medium onion, chopped
1 large green pepper, chopped
2 tsp worchester sauce
2 tsp hot sauce
4 bay leaves
5 cloves garlic, minced
1 cup tomatoes, diced
1 14-oz can of diced tomatoes, no salt added
2 cups brown rice
6 cups chicken broth or stock (We used 8 today and it came out a little soupier than I would have liked.)
1 package of turkey kielbasa, sliced (or any type of sausage)
the meat from 4 lbs of lobster, cut into 1-inch pieces, rib cages with legs reserved
1 Tbsp Emeril’s Bayou Blast seasoning (or the use the mix from above)
2 scallions, thinly sliced
olive oil

After you remove the lobster meat from their shells, combine the meat with Emeril’s Bayou blast seasoning and put in the refrigerator to add at the end of the cooking process.

In a pot, heat the oil over medium heat.  Add the onion, celery, and green pepper.  After a couple of minutes, add the lobster shells and stir occasionally until the onions are translucent.

Add the worchester sauce, hot sauce, bay leaves, garlic, tomatoes, rice, and broth and bring to a boil.  Reduce the heat so that the pot simmers at a low boil until the rice is cooked, about an hour.  Add the turkey kielbasa during the last 10 minutes of cooking.

Remove the shells from the pot and add lobster meat and scallions.

Remove from the heat and enjoy!

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