Seafood Jambalaya
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Onion (granulated or powdered)3 ribs
Celery (cut into large dice)450 g
Shrimp (medium, peeled)1
Bay Leaf6 cups
Water2 bunches
Green Onion (thinly sliced)1 tsp
Hot Sauce (to taste)1 cup
Table Salt2 tbsps
Cayenne Pepper (to taste)1 tbsps
Dried Thyme2 tbsps
Dried Basil1 tbsps
Oregano (dried)1 cup
Paprika2 tbsps
ButterDirections:
1
Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally
2
Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper
3
Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized
4
Add the tomatoes, shrimp, fish, and bay leaf, and stir
5
Add the rice, stir gently, and add the water
6
Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking
7
Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid
8
Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat
9
To serve, transfer to a serving bowl, and mix in the green onions
10
Season with hot sauce
11
Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar
12
Seal it so that it's airtight
13
It will keep indefinitely
14
Yield: about 2 cups