Seafood Jambalaya

Seafood Jambalaya
Seafood Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tablespoons butter

  • 1

    pound andouille sausage cut 1/4" slices

  • 1

    large bell pepper, any color cut large dice

  • 1

    large onion cut large dice

  • 3

    celery ribs cut large dice

  • 1

    small garlic head cloves peeled, and minced

  • Creole Seafood Seasoning (see below)

  • Kosher salt to taste

  • Freshly-ground black pepper to taste

  • 2

    large tomatoes cored, peeled, seeded and chopped

  • 1

    pound medium shrimp peeled

  • 1/2

    pound fish fillets diced

  • (trout, catfish, redfish, bass, and bluefish work well)

  • 2

    bay leaves

  • 3

    cups long-grain rice rinsed 3 times

  • 6

    cups water

  • 1

    pint shucked oysters with their liquor 2 bunches green onions thinly sliced

  • 1/4

    teaspoon hot sauce or to taste

  • CREOLE SEAFOOD SEASONING:

  • 1/3

    cup table salt

  • 1/4

    cup granulated or powdered garlic

  • 1/4

    cup freshly-ground black pepper

  • 2

    tablespoons cayenne pepper or to taste

  • 2

    tablespoons dried thyme

  • 2

    tablespoons dried basil

  • 2

    tablespoons dried oregano

  • 1/3

    cup paprika

  • 3

    tablespoons granulated or powdered onion

Directions

For the Creole seasoning: Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it’s airtight. It will keep indefinitely. (Makes about 2 cups) Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute?, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized. Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. This recipe yields 8 servings.

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