Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup Red Bell Peppers
1 cup Onions, chopped
1 T Olive Oil
½ cup Celery, thinly sliced
2 cloves Garlic, minced
1¼ cup Long Grain Rice, uncooked
14½ oz. canned stewed Tomatoes, undrained
10½ oz. canned low sodium Chicken Broth
1 cup water
¾ tsp. Oregano
¾ tsp. Thyme
½ tsp. Cayenne Pepper
⅛ tsp. Allspice
½ lb. Crabmeat, shelled
¾ lb. Shrimp, shelled and de-veined
½ lb. Andouille Sausage, sliced
2 T. lemon juice, freshly squeezed
4 T. Butter
2 T. Cajun Spice
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Directions: |
Directions:Melt butter in medium saucepan and add Shrimp and Crabmeat. Sprinkle generously with the Cajun spice and saute' until cooked through. Drain excess butter and set aside crab and shrimp mixture until later.
Heat oil in a 3-quart saucepan over medium heat. Add red pepper, onion, celery and garlic. Cook, stirring frequently, about 5 minutes or until onion is soft. Add rice: cook and stir about 2 minutes. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil; reduce heat and simmer covered for 20 minutes. Add crab/shrimp/sausage mixture and lemon juice; cook 5 to 7 minutes longer or until rice is tender and meat is heated through.
WARNING!!!! Do not stir while it is simmering or the rice will not cook properly. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is "Mike's Famous Northwest version" developed over years of trial and error. The recipe for the Cajun Spice is from Jake's Famous seafood restaurant in downtown Portland. They however don't make a Jambalaya in their restaurant.
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