Seafood Jambalaya
Posted May 24, 2006 – 10:06 am in: Cajun, Main Dish, Seafood
Serves 8
Ingredients:
- 2 tbsp. butter
- 1 lb. Andouille sausage, cut into 1/4 inch slices
- 1 large onion, cut into large dice
- 1 large bell pepper, any colour, cut into large dice
- 3 ribs of celery, cut into large dice
- 1 small head of garlic, peeled & minced
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 2 large tomatoes, cored, peeled, seeded & chopped
- 1 pound medium shrimp, peeled
- 1/2 lb. Fish fillet (diced trout, carp, & bass work well)
- 2 bay leaves
- 3 cups long grained rice
- 6 cups water
- 1 pint-shucked oysters, with their liquor
- 2 bunches green onions, thinly sliced
- Hot sauce to taste
Directions:
- Combine the butter and sausage in a heavy pot over med-high heat, and sauté for about 6 minutes, stirring occasionally.
- Add the bell pepper, onion, celery, garlic and seasonings. Sauté still over high heat for about 8 minutes, or until the vegetables have browned and caramelized.
- Add the tomatoes, shrimp, fish and bay leaves, stir.
- Add the rice, stir gently and add the water.
- Continue to stir while bringing 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 the residual heat.
- To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce.
Trackbacks are closed, but you can post a comment