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Seafood Jambalaya for a Crowd Recipe

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This recipe for Seafood Jambalaya for a Crowd, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, July 8, 2005


7 lbs shrimp
5 lbs crawfish tails
2 lbs crab meat
1 gallon oysters with liquid
10 lbs Uncle Ben’s parboiled rice
16 ounces tomato sauce
1 gallon shrimp stock
3 finely chopped green peppers
6 lbs chopped onions
˝ gallon chopped green onions
1 bunch chopped parsley
4 ounces minced garlic
Creole seasoning to taste
32 ounce cream of shrimp soup
3 sticks of margarine

Peel shrimp and season with Creole seasoning and garlic. Wash the shells and boil in about 6 quarts of water with 2 Tbsp Creole seasoning, garlic and parsley for about 30 minutes. Strain out shells and set aside stock. Melt margarine in large iron pot and sauté onions, and green peppers for about 15 minutes. Add seasoned shrimp, crawfish and remaining garlic. Stir to avoid sticking. After 5 minutes add crab meat and sauté mixture for another 5 minutes. Add tomato sauce, shrimp stock and oysters with liquid. Once ingredients come to a boil, add green onions, parsley and Creole seasoning. Add rice, bring back to boil, lower heat and cover. Stir once after 15 minutes. Cook 30 more minutes, or until rice is done.

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