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Seafood Jambalaya

Cooking/Prep Time: 45 minutes
Serves 6 to 8

Ingredients

  • 3 cups uncooked rice
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1 lb. raw Louisiana shrimp, your favorite size
  • Salt, to taste
  • Tony Chachere’s Original Creole Seasoning, to taste
  • Lemon pepper, to taste
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 4 ribs celery, chopped
  • 4 to 6 cloves garlic, minced
  • 8 oz. carton fresh mushrooms, sliced
  • 10 oz. can Rotel tomatoes
  • 2 bay leaves
  • 1 lb. Louisiana crawfish tails
  • 1 lb. lump Louisiana crabmeat
  • 1 bunch green onions, sliced
  • 1/2 bunch parsley, minced

Directions

1.) Cook the rice according to the package directions. 

2.) In a large Dutch oven, melt the butter. Add the olive oil and sauté the shrimp for 5 to 7 minutes.

3.) Season the shrimp with salt, Tony Chachere’s, and lemon pepper while they are cooking. Remove the shrimp and set aside.

4.) Sauté the onion, peppers, celery, mushrooms and garlic for 5 to 9 minutes. Add the Rotel tomatoes and the bay leaves. Cook for 10 more minutes.

5.) Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally. Add the crabmeat, green onions, and parsley. Mix in cooked rice, adjust seasonings, and remove from heat. 

6.) Let stand about 5 minutes before serving (for the flavors to marry). Serve hot.