"Hunger is the best sauce in the world."--Cervantes

Crawfish/shrimp Jumbalaya Recipe

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This recipe for Crawfish/shrimp Jumbalaya, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Helton
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped onions
1 c. diced celery
1 c. chopped green peppers
2 chopped garlic cloves,
1 T. white vinegar
2 T. butter
2 to 4 tsp. creole seasoning
2 c. chicken broth
1 to 1.5 c. brown uncooked rice
1 (14-16 oz) can diced tomatoes
1 lb. Andouille (Gumbo) sausage, sliced
1 lb. crawfish tails
1 lb. shrimp
1 can diced clams, drained

Directions:
Directions:
In large skillet, saute sausage, peppers, onion, celery, and garlic in butter, until tender, but not brown. Stir in chicken broth, vinegar, tomatoes, rice, and creole seasoning. Bring to a boil, stir once or twice, reduce heat to a simmer; cover and cook 15 minutes or until rice is tender. Mixture should be moist. Add crawfish, shrimp, and clams. Simmer another 10 minutes or until hot.

 

 

 

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