Seafood jambalaya
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Shrimps, medium, peeled |
| 1 | pounds | Crab Meat |
| 12 | Oysters | |
| 1 | pounds | Smoked Sausage, sliced |
| 3 | cups | Rice |
| 1 | can | Tomato Sauce |
| 1 | Onion, large, chopped | |
| ⅔ | cup | Parsley, chopped |
| ⅔ | cup | Shallots, chopped |
| ⅔ | cup | Bell Pepper, chopped |
| ⅔ | cup | Cooking Oil |
Directions
Boil rice and set aside. Saute onions and sausage over medium-low heat in cooking oil until almost brown. add shrimp and cook 15 minutes, stirring occasionally. Add parsley, shallots, and bell pepper and saute for 10 minutes. Add tomato sauce and cook 10 more minutes. Add 3 cups of water and cook for ½ hour over medium heat.
Add oysters and crab meat and cook 15 minutes more. Salt and pepper to taste. Add rice a little at a time steadily stirring, until all the rice is in. Heat over medium heat for 15 minutes stirring occasionally. Serves 6 - 8.
From the Louisiana Seafood Promotion & Marketing Board 1-800-222-4017.
Posted by James Lor. RECIPE CLIPPED by Michael Prothro