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Seafood Jambalaya Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
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Seafood Jambalaya

Photo by: Joseph De Leo

Jambalaya rivals gumbo as Louisiana's quintessential Creole dish. All you need is a tangy green salad, some garlic bread, and a feisty Sauvignon Blanc. It's a great party dish that you can prepare ahead so you can enjoy the party yourself. (Now that's New Orleans.)

INGREDIENTS
  • 2 tablespoons butter
  • 1 pound andouille sausage, in ¼-inch slices
  • 1 large bell pepper, any color, in large dice
  • 1 large onion, in large dice
  • 3 ribs celery, in large dice
  • 1 small head garlic, cloves peeled and minced
  • Creole Seafood Seasoning  or any Creole seasoning, to taste
  • Kosher salt and freshly ground black pepper to taste
  • 2 large tomatoes, cored, peeled, seeded, and chopped
  • 1 pound medium shrimp, peeled
  • ½ pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would 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
  • ¼ teaspoon hot sauce, or to taste

Directions

Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and sauté for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Sauté, 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.


© 2000 Commander's Palace, Inc.
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1 teaspoon of added salt, but does not include Creole Seafood Seasoning. For nutritional information on Creole Seafood Seasoning, please follow the link above.

608kcal (30%)
115mg (11%)
32mg (53%)
96mcg RAE (3%)
861mg
80mg
31g
4g
3g
66g
152mg (51%)
953mg (40%)
8g (40%)
23g (36%)
8mg (44%)
FROM THE KITCHEN OF...

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