Seafood Jambalaya
Ingredients
- 2 tblsp. Butter
- 1 lb. Andouille sausage, cut into ¼ inch coins
- 1 large bell pepper chopped
- 1 large onion chopped
- 3 ribs celery chopped
- 1 head garlic minced
- 2 tblsp. Creole seasoning
- Salt and pepper to taste
- 2 14 oz. cans chopped tomatoes in puree
- 1 lb. medium shrimp, tails on
- ½ lb. fish fillets (whitefish, catfish, trout)
- 3 bay leaves
- 3 cups long-grain rice, rinsed 3 times
- 6 cups water
- 2 bunches green onions, thinly sliced
- Hot sauce to taste
Preparation
- Combine butter and sausage in a large pot over high heat and sauté for 6-7 minutes, stirring occasionally.
- Add bell pepper, onion, celery, Cajun seasoning, salt and pepper.
- Sauté for 8 minutes more over high heat, until vegetables have browned and caramelized.
- Add tomatoes, shrimp, fish and bay leaves, stir and combine thoroughly.
- Add rice, stir gently and add water.
- Stir, making sure rice is not sticking to bottom and combine all ingredients.
- Bring to a boil, reduce heat and cover.
- Simmer for 15-20 minutes until rice has absorbed most of the liquid.
- Turn off heat and let sit for 10 minutes.
- Transfer to serving bowl and mix in green onions.
- Season with hot sauce and pass at table.
Category
Fat Tuesday
Seafood
Entrees