Seafood Jambalaya Recipe

Serves/Makes: 6

Ingredients:

• 2 pounds large shrimp in the shell
• 18 large oysters, shells removed
• 1 small onion, chopped
• 1 celery stalk, chopped
• 1 cup dry white wine
• 4 cups water
• 1/4 cup vegetable oil
• 2 bay leaves
• 6 ounces spicy smoked sausage, sliced and quartered
• 4 ounces tasso (smoked ham), cut in 1/2-inch cubes
• 1 red bell pepper, cut in small diamonds
• 1 (15 ounce) can diced tomatoes
• 2 1/2 cups long grain white rice
• 3 green onions
• 1 tablespoon Cajun spices (store bought or homemade, see the recipe below)
• 1 medium onion
• 1 small green bell pepper
• 1 celery stalk

How to cook Seafood Jambalaya:

• To prepare Cajun Vegetables: Peel, trim and finely chop the vegetables.
• Peel and devein shrimp. Place shrimp heads, shells and tails in a pan with onion, celery, wine and 4 cups water. Bring to a boil and simmer for 20 minutes, strain.
• Heat oil in a large pan. Cook the sausage and ham for 5-6 minutes. Remove from pan. Add Cajun vegetables and bell pepper to pan and cook for 6-7 minutes until tender. Add tomatoes, Cajun spices and bay leaves; simmer for 15 minutes.
• Return sausages and ham to pan and add rice and stock until liquid is absorbed.
• Stir in shrimp and chopped green onions. Cook, uncovered, for 4 minutes, stirring occasionally. Stir in oysters; cook 1-4 minutes or till oysters curl around edges.
• Serve the Seafood Jambalaya hot.

Cajun Spices Recipe

Cajun Spices Ingredients:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons white pepper
• 2 teaspoons cracked black pepper
• 1 1/2 teaspoons cayenne pepper
• 2 teaspoons dried thyme
• 1/2 teaspoon dried oregano

How to cook Cajun Spices:

Note:
The Seafood Jambalaya recipe easy to prepare and so good!

Comments:
Jambalaya is a Louisiana Creole dish of Spanish and French influence. The dish is a New World version of the Old World dish paella. A Cajun version, loosely related to paella, was adopted.

This recipe for Seafood Jambalaya serves/makes: 6

The Seafood Jambalaya recipe is adopted from The California School of Culinary Arts in Pasadena – November 8, 2005.

Main Ingredient: Seafood Mix 
Preparation Method: Poached/Simmered 
Cuisine: Cajun