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Seafood Jambalaya

Recipes

Ingredients

  • 1 pint claw crab meat or lump crab meat, shells removed

  • 1 pound shrimp, peeled

  • 1 pound crawfish tail meat

  • 1/4 cup butter or vegetable oil

  • 2 cups chopped onions

  • 1 cup chopped celery

  • 1 cup chopped bell pepper

  • 2 teaspoons minced garlic

  • 1 (10-ounce) can tomatoes with green chiles

  • 1 bay leaf

  • 1 1/2 teaspoons thyme

  • 1 1/2 teaspoons basil

  • 2 tablespoons Cajun Seasoning

  • 1 tablespoon crab boil powder

  • 1 teaspoon hot sauce

  • 1 teaspoon pepper

  • 2 dashes of habanero sauce

  • 1 cup chopped green onions

  • 4 cups seafood stock or water

  • 2 cups long grain rice

Directions

  1. Heat the butter in 5-quart cast-iron Dutch oven over medium-high gas heat until melted. Add the flour gradually, whisking constantly until blended. Cook until the roux is light brown, whisking constantly.

  2. Add the onions, celery, bell pepper, and garlic and saute for 3 to 5 minutes or until the vegetables are tender.

  3. Add the tomatoes, bay leaf, thyme and basil and saute for 5 minutes or until the ingredients are well combined. Stir the cajun seasoning, crab boil powder, tabasco sauce, hot sauce, pepper, and habanero sauce.

  4. Simmer for about 30 minutes, stirring occasionally. Add the crawfish, shrimp, and crab meat and bring to a rolling boil.

  5. Reduce the gas heat and simmer for 5 minutes. Stir in the green onions. Add the stock and rice and bring to a boil. Reduce the gas heat and simmer, covered for about 30 minutes or until the rice is tender and the jambalaya is the desired consistency. Discard the bay leaf and ladle the jambalaya into bowls.