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Seafood Jambalaya

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 1 lb 454g / 16oz Andouille sausage - cut 1/4" slices

  3. 1 lb 454g / 16oz Bell pepper, any color - cut large dice (large)

  4. 1 lb 454g / 16oz Onion - cut large dice (large)

  5. 3 Celery ribs - cut large dice

  6. 1 Garlic head - cloves peeled, (small)

  7. And minced Creole Seafood Seasoning - (see below)

  8. Kosher salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 2 Tomatoes - cored, peeled, (large)

  11. 1 lb 454g / 16oz Medium shrimp - peeled

  12. 1/2 lb 227g / 8oz Fish fillets - diced

  13. (trout, catfish, redfish, bass,

  14. And bluefish work well)

  15. 2 Bay leaves

  16. 3 cups 480g / 16oz Long-grain rice - rinsed

  17. 3 times

  18. 6 cups 1422ml Water

  19. 1 Shucked oysters - with their liquor 2 Green onions - thinly sliced

  20. 1/4 teaspoon 1 1/3ml Hot sauce - or to taste

  21. Creole Seafood Seasoning

  22. 1/3 cup 78ml Table salt

  23. 1/4 cup 59ml Granulated or powdered garlic

  24. 1/4 cup 59ml Freshly-ground black pepper

  25. 2 tablespoons 30ml Cayenne pepper - or to taste

  26. 2 tablespoons 30ml Dried thyme

  27. 2 tablespoons 30ml Dried basil

  28. 2 tablespoons 30ml Dried oregano

  29. 1/3 cup 78ml Paprika

  30. 3 tablespoons 45ml Granulated or powdered onion

Instructions Jump to Ingredients ↑

  1. 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)

  2. 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.

  3. 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.

  4. 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.

  5. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

  6. This recipe yields 8 servings.

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