Seafood Jambalaya

By Addie

My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. —Kristin Arnett (Taste of Home)

Ingredients

• 1/2 pound whole fresh mushrooms, sliced
• 3 medium onions, chopped
• 2 medium green peppers, chopped
• 3 celery ribs
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 package (16 ounces) smoked sausage, cubed
• 1 pound cooked large shrimp, peeled and deveined
• 1 pound frozen cooked crawfish tail meat, thawed
• 1 can (14-1/2 ounces) chicken broth
• 1 can (14-1/2 ounces) diced tomatoes
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Cajun seasoning
• 1-3 teaspoons hot pepper sauce
• 1/4 teaspoon white pepper
• 4 cups cooked long grain white rice

Preparation

Step 1

In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice.

Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes. Yield: 8-10 servings.



TEST KITCHEN TIP:

You can use cooked chicken, crab and ham in place of the crawfish and shrimp.