Seafood Jambalaya

Cook/Prep: 45 min | Yield: 6 to 8 servings

Ingredients

• 3 cups uncooked rice
• 1/4 cup butter
• 1/4 cup olive oil
• 1 pound 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 bell pepper, chopped
• 1 red bell pepper, chopped
• 4 ribs celery, chopped
• 4 to 6 cloves garlic, minced
• 1 (8 ounce) carton fresh mushrooms, sliced
• 1 (10 ounce) can Ro*Tel tomatoes
• 2 bay leaves
• 1 pound Louisiana crawfish tails
• 1 pound lump Louisiana crabmeat
• 1 bunch green onions, sliced
• 1/2 bunch parsley, minced

Instructions

1. Cook the rice according to the package directions.
2. In a large Dutch oven, melt the butter.
3. Add the olive oil and sauté the shrimp for 5 to 7 minutes.
4. Season the shrimp with salt, Tony Chachere’s, and lemon pepper while they are cooking.
5. Remove the shrimp and set aside.
6. Sauté the onion, peppers, celery, mushrooms and garlic for 5 to 9 minutes.
7. Add the Ro*tel tomatoes and the bay leaves. Cook for 10 more minutes.
8. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally.
9. Add the crabmeat, green onions, and parsley.
10. Mix in cooked rice, adjust seasonings, and remove from heat.
11. Let stand about 5 minutes before serving (for the flavors to marry).
12. Serve hot.

Attribution

Recipe and photo used with permission from: LouisianaSeafood.com