Seafood Jambalaya

easyhealthyrecipes.com/seafood-jambalaya/

Andouille sausage, shrimp, lump crab, tender rice, and lots of Creole seasoning. Let the good times and great flavor roll!

Prep: 15

Cook: 45

Total: 1

Recipe makes approximately 8 servings

Equipment Needed

Large skillet
large dutch oven (or similar large, heavy-bottomed pot)
large wooden spoon

Ingredients Needed

1 pound andouille sausage (or smoked sausage, sliced on 45° diagonals)
2 tablespoons butter (or chicken fat, or lard)
2 tablespoons minced garlic (approximately 4 large cloves, plus more to taste)
1 ½ cups chopped white onion (approximately 1 large onion)
1 cup chopped green bell pepper (approximately 1 large bell pepper)
1 cup chopped celery (approximately 4 stalks)
2 tablespoons tomato paste
2 cups chicken stock (or seafood stock)
1 28-ounce can diced tomatoes
2-3 tablespoons Creole seasoning (more or less to taste)
2 bay leaves
salt (optional, to taste)
6 cups chicken stock (or seafood stock)
4 cups long-grain white rice (uncooked)
1 pound shrimp (large (31-40 per pound) or extra-large (26-30 per pound); peeled, deveined)
8 ounces jumbo lump crab meat (drained)

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Instructions

Place large skillet on stovetop over medium-high heat. Add 1 pound andouille sausage to skillet and cook sausage, flipping slices often, until browned on both sides.
When sausage has browned on both sides, drain liquid from skillet, then set skillet aside.
While browning sausage, place large dutch oven or heavy-bottomed pot on stovetop over medium-high heat. When pot is warm, add 2 tablespoons butter and let butter melt completely.
Once butter has melted, add 2 tablespoons minced garlic to pot. Sauté garlic, stirring frequently, 30 to 60 seconds or until just fragrant.
Once garlic is fragrant, add 1 ½ cups chopped white onion, 1 cup chopped green bell pepper, and 1 cup chopped celery to pot. Stir to incorporate, then sauté trinity, stirring frequently, approximately 5 minutes or until onions become transparent.
When onions just become translucent, reduce heat under pot to medium and add 2 tablespoons tomato paste to pot and stir to incorporate. Cook tomato paste 3 to 5 minutes until paste begins to brown and caramelize. Stir constantly to prevent tomato paste burning.
When trinity has softened and tomato paste is rich, deep reddish-brown color, add 2 cups chicken stock to pot. Stir to incorporate stock and deglaze pot, making sure to scrape bottom of pot with spoon to loosen any browned bits of food that may have stuck.
Continue stirring until paste and stock are fully incorporated and mixture is smooth and somewhat thick.
Add 1 28-ounce can diced tomatoes, 2-3 tablespoons Creole seasoning, and 2 bay leaves. Stir to incorporate, then reduce heat under pot to medium-low.
Simmer mixture over medium-low heat 10 minutes, stirring often.
After 10 minutes, add remaining 6 cups chicken stock and 4 cups long-grain white rice to pot. Stir to incorporate.
Simmer mixture 20 to 25 minutes or until rice is cooked through and all liquid has been absorbed into rice.
When rice is fully cooked, taste rice and add Cajun seasoning and/or salt as desired.
Reduce heat under pot to low. Add 1 pound shrimp, 8 ounces jumbo lump crab meat, and browned andouille sausage to pot and stir to incorporate.
Simmer mixture, stirring frequently, approximately 10 minutes or until shrimp is cooked through and jambalaya has thickened.
Once thickened, stir jambalaya to thoroughly incorporate all ingredients. While stirring, remove bay leaves and discard. Portion jambalaya into serving bowls and serve immediately with crusty french bread if desired.

Recipe Notes

Sausage: Slice the andouille or smoked sausage "on the bias", creating approximately 45° angles on each end of each piece of sausage, rather than giving each piece of sausage blunt vertical ends. This gives more surface area on each piece of sausage to brown.
Garlic: I like to use a lot of garlic in my jambalaya, so I recommend anywhere from 3 to 6 large cloves, but you can use as much (or as little) as you like.
Creole Seasoning: Like the garlic, use as much (or as little) as you like - but I recommend using lots!
Salt: If your Creole seasoning contains salt, taste the dish before adding more salt. You may not need any extra!

Nutrition Info (Approximate)