Laissez les bons temps rouler!

What better way to enjoy Fat Tuesday (and think about what I’ll be giving up Wednesday) than with a big pot of jambalaya? This dish wouldn’t be complete without the addition of shrimp, chicken, Patak andouille and a sinus-cleansing dose of cayenne. Next time I make this, I’ll double the recipe — there was barely enough for the two of us to have leftovers for lunch!

A hearty pot of Jambalaya

Jambalaya

• 1/2 lb. medium shrimp, chopped (You can buy it already cooked, or raw, and just throw it in)
• 1 chicken breast, boiled and shredded
• 2 links Andouille sausage, chopped
• 1 tablespoon Emeril’s Creole seasoning
• 2 tablespoons olive oil
• 1 chopped onion
• 1/2 chopped bell pepper,any color
• 2 ribs chopped celery
• 3 cloves chopped garlic
• 1/2 cup chopped tomatoes (I use 3 Roma)
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup white rice
• 3 cups chicken stock
• Salt and pepper

In a bowl combine shrimp, chicken, Andouille and Creole seasoning, and mix 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. Season to taste with salt, pepper and Creole seasoning and you’re ready to serve! (Warning: this is a spicy dish, not for anyone that can’t handle heat.)

Beer me.

The Ingredients

If I was ever on that show The Best Thing I Ever Ate…Soup this recipe would be the best Beer Cheese Soup I’ve ever eaten.  Quite possibly the best soup, period.  I can’t wait to make this in football season.  (The Spicy Popcorn Garnish will really wow your soup eaters :0)  Thanks Emeril! 

Beer Cheese Soup with Spicy Popcorn Garnish

• 5 tablespoons butter
• 1 onion, chopped
• 2 celery ribs, diced
• 1 parsnip, chopped
• 4 cloves of garlic
• 1/2 c. flour
• 4 c. chicken stock
• 2 c. pale ale (The #’s Ale I picked up at The Parish Market was delicious)
• 2 bay leaves
• 1/2 teaspoon cayenne
• 1/2 c. heavy cream
• 2 c. sharp Cheddar, grated
• 1 1/2 c. crumbled Stilton
• salt and white peppar to taste

Heat butter in a pot.  Add parsnips, onion and celery and cook until tender, about 12 minutes.  Add garlic and cook 1 minute.  Sprinkle flour over veggies and cook 3 to 4 minutes, stirring constantly.  Gradually whisk in broth and beer.  Add bay leaves and cayenne.  Simmer, stirring often, for one hour until the soup cooks down.  Add heavy cream and cheeses (slowly) and stirring constantly.  Season with salt and pepper to taste.  Serve hot.  Garnish with Spicy Popcorn Garnish.

Spicy Popcorn Garnish

• 3 tablespoons vegetable oil
• pinch of cayenne
• 1/3 c. popping corn
• 1 teaspoon Emeril’s Southwest Essence
• pinch of salt

Heat oil in a pot and season with a pinch of cayenne.  Put one corn kernal in the pot at the oil heats.  Once it pops, add the remaining kernals.  Cover pot with lid as popcorn pops, about 2 minutes.  Toss popped corn in a bowl with remaining ingredients and serve atop soup. 

Beer Cheese Soup with Spicy Popcorn Garnish served in mini Le Crueset pots