"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

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.

Lynn Helton
Added: Tuesday, June 23, 2009


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

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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