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Seafood Jambalaya Recipe

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This recipe for Seafood Jambalaya, by , is from Papa Art's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Art Broadnax
Added: Tuesday, September 6, 2005


2 Bay Leaves
1 1/2 Tsp. Salt
1 1/2 Tsp. Cayenne Pepper
1 1/2 Tsp. Dried Oregano
1 1/4 Tsp. White Pepper
1 Tsp. Black Pepper
2 1/2 Tbsp. Chicken Fat or Butter
2/3 Cup Smoked Ham
1/2 Cup Smoked Sausage, such as Kielbasa
1 1/3 Cup Yellow Onions
1 Cup Chopped Celery
3/4 Cup Chopped Sweet Green Pepper
1 1/2 Tsp. Minced Garlic
4 Cups Chopped Peeled Tomatoes
3/4 Cup Tomato Sauce
Seafood Stock Recipe Follows
1/2 Cup Chopped Green Onions
2 Cups Uncooked Rice
1 # Firm Fleshed Fish Fillets cut in bite size pieces.
18 Medium Shrimp
Seafood Stock
4 Cups Water
3/4-1 # Rinsed Shrimp Heads, Crawfish Heads, Crab Shells,
1 Small Onion Unpeeled/Quartered
1 Small Rib Celery
1 Small Clove Garlic

Heat oven to 350 degrees.
In a bowl prepare the seasoning mix by combining the bay leaves, salt, cayenne , oregano, white peper, black pepper and thyme . Set aside.
In a 4 qt. saucepan over medium heat melt the fat.
Add the sausage saute 5-8 minutes stirring constantly. Add the yellow onions, celery and green pepper-saute until tender but still firm, about 5 minutes stirring and ocassionally scraping the pan bottom wel.. Add the seasoning mix and garlic; cook about 3 minutes, stirring constantly and scraping the pan bottom as needed. Add tomatoes and cook about 7 minutes , stirring frequently. Add the tomato sauce, cook about 7 minutes more, stirring fairly often. Stir in the Seafood Stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, fish, shrimp-stir well and remove from the heat. Transfer the mixture to an ungreased baking pan -cover the pan snugly with aluminum foil. Bake until the rice is tender but still a bit crunchy, 20-30 minutes. Remove the bay leaves.
Seafood Stock
Place all ingredients in a large saucepan, bring to a boil over high heat. Reduce the heat and simmer gently at lease 4 hours, replenshing the water as needed to keep about 2 cups of liquid in pan.

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