Seafood Jambalaya

Recipe Ingredients

2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Andouille sausage - cut 1/4" slices
1 lb	454g / 16oz	Bell pepper, any color - cut large dice (large)
1 lb	454g / 16oz	Onion - cut large dice (large)
3		Celery ribs - cut large dice
1		Garlic head - cloves peeled, (small)
		And minced
		Creole Seafood Seasoning - (see below)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2		Tomatoes - cored, peeled, (large)
		Seeded and chopped
1 lb	454g / 16oz	Medium shrimp - peeled
1/2 lb	227g / 8oz	Fish fillets - diced
		(trout, catfish, redfish, bass,
		And bluefish work well)
2		Bay leaves
3 cups	480g / 16oz	Long-grain rice - rinsed 3 times
6 cups	1422ml	Water
1		Shucked oysters - with their liquor
2		Green onions - thinly sliced
1/4 teaspoon	1.3ml	Hot sauce - or to taste
		Creole Seafood Seasoning
1/3 cup	78ml	Table salt
1/4 cup	59ml	Granulated or powdered garlic
1/4 cup	59ml	Freshly-ground black pepper
2 tablespoons	30ml	Cayenne pepper - or to taste
2 tablespoons	30ml	Dried thyme
2 tablespoons	30ml	Dried basil
2 tablespoons	30ml	Dried oregano
1/3 cup	78ml	Paprika
3 tablespoons	45ml	Granulated or powdered onion

Recipe Instructions

For the Creole seasoning: Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. (Makes about 2 cups)

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

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9608) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.