Seafood Jambalaya with Shrimp
Ingredients
Seafood and Meat
-
1
pound
raw shrimp
-
6
oz
andouille sausage
-
8
oz
lump crab meat
Vegetables
-
½
cup
chopped green peppers
-
½
cup
chopped white onions
-
½
cup
chopped celery
-
2-3
cloves
garlic
-
15.5
oz
canned diced tomatoes
Grains and Thickeners
-
2
cups
long grain white rice
-
¼
cup
all-purpose flour
Liquids and Seasonings
-
4
cups
broth or stock
-
1
bay leaf
-
1½
teaspoons
Creole seasoning
-
½
teaspoon
smoked paprika
-
1
teaspoon
olive oil
-
salt and pepper
Instructions
- Season the shrimp with ½ teaspoon of Creole seasoning and salt and pepper.
- Heat olive oil in a pan over medium heat and cook the shrimp until pink and opaque, about 3-5 minutes, then set aside.
- In the same pan, cook the sausage until browned, then set aside.
- Add garlic, green peppers, onions, and celery to the pan, cooking until fragrant.
- Stir in flour and diced tomatoes until fully coated.
- Add rice and toast it with the mixture.
- Pour in the broth and add the sausage, deglazing the pan.
- Bring to a boil, then add bay leaf, remaining Creole seasoning, salt, pepper, and smoked paprika.
- Reduce heat to low, cover, and simmer, stirring occasionally until rice is tender and broth is absorbed.
- Fold in the shrimp and crab gently, then cool before serving.
Nutrition Facts (estimated)
Servings
6
Calories
360
Total fat
9g
Total carbohydrates
40g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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