Emeril’s Cajun Jambalaya

The second half of the work day was much like the first.  Nothing terrible happened, I just felt like I was scrambling to keep up all day long.  So that happened for nine hours, and then I went to the grocery store and found my way home with ingredients in hand.

I picked recipes yesterday for the rest of the week, so I had a few choices when I got home.  There was only one choice with all thawed meat, however.  That’s kind of funny, because it’s the recipe with not one but three different types of meat.  Anyway, thawed meat recipe was the obvious choice–Emeril’s Cajun Jambalaya.

photo from emerils.com

photo from emerils.com

I’m a very fortunate girl, because that was also the recipe that involves not that much prep time and plenty of simmering time.  After a long day, simmer time is just about right.  In fact, the jambalaya is simmering on the stove as I type.

How do I know this recipe is worth trying while it simmers on the stove?  Well, it’s been a staple in our house since we got married, and Scott made it for me a few times while we were dating, too.  Tested, approved, and repeated regularly for nearly a decade.

*Despite the general awesomeness of this recipe, I might have made one or two teency changes.  I didn’t feel like making my own fancy Emeril spice mix, so I used “Slap Ya Mama” Cajun seasoning.  It’s wonderful, and it saved me at least 5 minutes and one dirty bowl.  I also threw in some extra onion, pepper, celery, and tomatoes without measuring any of them.  I really did that just to avoid tiny bags of partial veggies all over the place.  If I can be healthier and less bogged down by plastic baggies simultaneously, all the better.  Happy cooking to you!

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