Seafood Jambalaya

2010-09-04
  • Yield : 6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 1:15 h
  • Ready In : 1:35 h
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Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, parsley celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water, seasonings, and uncooked rice are added.

Ingredients

  • 3 pounds peeled shrimp
  • 1 pound crab meat
  • 1 dozen oysters
  • 1 pound smoked sausage sliced
  • 3 cups rice
  • 1 small can tomato sauce
  • 1 large onion chopped
  • 2/3 cup chopped parsley
  • 2/3 cup chopped shallots (cross between onion and garlic)
  • 2/3 cup bell pepper chopped
  • 2/3 cup cooking oil
  • 1/2 tbsp garlic powder
  • salt, black pepper and red pepper
  • 3 cups water

Directions

Step 1

Set the rice to cook and set aside. Sauté the onion over medium low heat in oil until almost brown. Add shallots and bell pepper, garlic powder and sauté for 10 minutes. Add smoked sausage and tomato sauce cooking for another 10 minutes. Add 3 cups water and cook for 30 minutes over medium heat. Add parsley, shrimp, oysters and crab meat and cook for 15 minutes. Mixture should have a creamy texture and not to watery. Add the salt and pepper to taste. Add rice a little at a time, stirring until all the rice is mixed in. Heat over medium heat for 15 minutes stirring occasionally.

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Kaplan, Louisiana Louisiana
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