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Seafood Jambalaya Recipe

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This recipe for Seafood Jambalaya, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Danny Lasseter


1/4 cup olive oil
1-1/2 cups diced andouille sausage
2 cups onions, diced
2 large bell peppers, diced
6 stalks of celery, diced
4 green onions, sliced in thin rounds
4 ripe tomatoes, diced
1 Tablespoon dried oregano
1 bay leaf
1 Tablespoon lemon juice
1 Tablespoon Crystal hot sauce
1/2 Tablespoon Worcestershire sauce
1-1/2 cup shrimp stock
1-1/2 cups white rice
10 fresh medium shrimp, peeled and deveined
10 fresh Gulf oysters
4 ounces fresh crawfish, removed from shell

Heat olive oil in medium saucepan until lightly smoking. Add the sausage and saute for 6 - 8 minutes until crisp. Add onions, garlic, bell peppers and celery and saute for 5 more minutes. Add the tomatoes and seasonings, stir thoroughly and cook for 5 minutes. Stir in the stock, lemon juice, hot sauce and Worcestershire and bring to boil. Add rice and stir well. Bring to a boil and reduce until the rice begins to absorb the liquid. When the rice begins to come through (it will look like a bubbling sponge) add the shrimp and crawfish, cover with plastic wrap, turn off the heat and let is steam for 12 minutes. Remove the plastic wrap, stir in the oysters. Adjust the seasonings and serve hot. Garnish with green onions.




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