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Seafood Jambalaya (a la Bill Tullier) Recipe

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This recipe for Seafood Jambalaya (a la Bill Tullier), by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Coleman
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter 1/8 cup olive oil, 1 Tbs hot chili oil, one onion diced, one bell pepper diced, 1/2 cup good ham, diced, 1 cup sliced mushrooms, 1 cup diced tomato.

2 1/2 cups rice and 5 cups stock

2 lbs. shrimp, 8oz. crabmeat, 1 Tbs basil, 1/2 tsp. oregano, 1/2 tsp. thyme, 1/2 cup minced parsley.

Directions:
Directions:
Saute the first 8 ingredients in a large covered saute pan. Add rice and stock and bring to a boil. Add remaining ingredients, stir and cover. bake for 1 hour at 300. Just before serving, stir in 1/2 cup chopped green onion.

Number Of Servings:
Number Of Servings:
a crowd
Personal Notes:
Personal Notes:
I worked with Bill Tullier at Exxon Shipping Co. on one of the ocean-going tugboats where I was cook. He was a curmudgeonly old Cajun from a Parish near Baton Rouge,LA. and it took him a good year to "warm up" to me but when he did, we became friends. He shared alot of his recipes with me and I'm passing them on to you. The two most important things Bill taught me are; 1. What you eat is not as important as who you eat with. (Family and Friends matter most...) and 2. Cooking fast isn't always cooking good. ( Some of the best food is cooked real slow, and with real TLC). Enjoy and as Bill said "bon sante"! -Uncle Court

 

 

 

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