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Seafood Jambalaya
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1
Reviews
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By:
Stephanie Brodie
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Seafood Jambalaya Recipe combines oysters, shrimp, crabmeat, crawfish or fish fillets with ham, andouille sausage, onions, celery, bell pepper, Seafood Magic and more to make this tasty seafood jambalaya recipe.
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INGREDIENTS
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3 tablespoons vegetable oil
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2/3 cup smoked ham, diced
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1/2 cup andouille sausage, diced
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1 1/2 cups onions, chopped
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1 cup celery chopped
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3/4 cup bell peppers, chopped
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2 bay leaves
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2 tablespoons, plus 1 1/2 teaspoons Seafood Magic
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1 1/2 teaspoons minced garlic
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4 cups tomatoes, chopped
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3/4 cup tomato sauce
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2 cups shrimp stock (search recipes)
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1/2 cup green onions, chopped
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2 cups uncooked rice (preferrably converted)
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1# peeled crabmeat, crawfish or firm-fleshed fish filets
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1 1/2 dozen oysters in their liquor (med size, about 10oz)
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1 1/2 dozen peeled med. shrimp (about 1 1/2#)
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DIRECTIONS
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1:
Drizzle the oil on the ham, sausage, onions, celery and bell peppers: and evenly mix with your hands. Heat a 2 qt saucepan over medium heat. Add the ham and sausage and saute until browned, about 5 to 8 minutes,
stirring frequently.
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2:
Add the onions, celery and bell peppers; saute until tender but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well. Add the bay leaves, seafood magic and garlic. Cook for about 3 minutes, stirring constantly and scraping the pan bottom as needed.
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3:
Add the tomatoes and cook about 7 minutes stirring frequently. Add the tomato sauce and cook for 7 minutes more, stirring often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice.
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4:
Add the rice and seafood, stir well and remove from heat. Transfer mixture to an ungreased 13x9" baking pan. Cover pan
with aluminum foil and bake at 350°F until rice is tender but still crunchy, about 20 to 30 minutes. Remove from the oven. If you still have liquid in the pan bottom, let pan sit a few minutes, still covered, to allow the
rice to absorb the liquid. Remove bay leaves and serve immediately.
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