Here is the perfect recipe to share with loved ones for your Labor Day gathering. With this Easy Shrimp And Crawfish Seafood Jambalaya Recipe you are sure to get rave reviews from family and friends. Make sure to keep checking back with us for more seafood recipes.
Easy Shrimp And Crawfish Seafood Jambalaya Recipe
Total Time: 1 hour, 40 minutes
Yield: 8-12 Servings
What To Get:
Three Tablespoons of bacon fat or vegetable oil
Eight ounces of andouille sausage (or another spicy sausage), sliced into chunks
Two cups of yellow onions, chopped
One cup of celery, chopped
One cup of green bell pepper, chopped
One Tablespoon of garlic, finely chopped
Two teaspoons of dried thyme
Two teaspoons of dried basil
Half a teaspoon of black pepper
One 28oz can of undrained petite diced tomatoes
One 10oz can of undrained tomatoes with green chiles
One cup of chicken stock
Two cups of water
One and a half Tablespoons of sweet paprika
One teaspoon of Spanish smoked paprika
Three cups of converted rice (think Uncle Ben’s)
Two Tablespoons of butter
One and a half pounds of uncooked large shrimp, peeled and deveined
Twelve ounces of cooked crawfish tails
Two Tablespoons of parsley, finely chopped
How To Make It:
First you will need a very large pot or skillet. You will lightly brown your sausage in some oil over a med heat. Next add your celery, garlic, onion, green pepper, thyme, basil, and the black pepper. Cook everything while making sure to stir frequently. You will want to do this for about ten minutes.
Now stir in both cans of tomatoes (undrained), your water, chicken stock, and both the paprikas. Bring it all to a simmer and let cook, while uncovered, for about ten minutes. Now preheat your oven to 350 degrees F.
Then, stir in your rice and dump the contents of the pot in a large sized roasting pan that you lightly coated with cooking spray. Cover it all with foil and bake it at 350 degrees F for about thirty minutes. Then saute’ your shrimp in butter until they are just barely opaque in color. Next stir in your crawfish tails and saute’ until they are just heated through.
Now stir the crawfish tails, parsley and shrimp into your jambalaya. Give it a taste and add any salt or seasoning if needed. Re-cover it with the foil and return your pan to oven for an additional seven to ten minutes if you are serving it immediately. If your jambalaya will be reheated and served at a different time, then skip this step. Lastly simply serve and enjoy!
Originally posted 2020-02-07 21:52:55.