Seafood Jambalaya


3 cups uncooked rice
1 stick butter
1 lb. Louisiana shrimp
Salt and Cajun seasoning to taste
1 large onion, chopped
1 large bell pepper, chopped
4 ribs celery, chopped
5 cloves garlic, minced
1 8-oz. carton fresh mushrooms, sliced
1 10-oz. can Ro-tel tomatoes
2 bay leaves
1 lb. Louisiana crawfish tails
1 lb. Louisiana crabmeat
1 bunch green onions, sliced
1/2 bunch parsley, chopped


Cook rice according to package directions.

In a large heavy pot, melt butter. Season shrimp with salt and Cajun seasoning. Saute shrimp for 5 to 7 minutes. Remove shrimp and set aside.

Saute onion, bell pepper, celery, mushrooms, and garlic for about 10 minutes. Add Ro-tel tomatoes and bay leaves. Cook for 10 minutes more.

Return shrimp to the pot and add crawfish tails. Cook for 5 minutes, stirring occasionally.

Add crabmeat, green onions, and parsley.

Mix in cooked rice, adjust seasonings, and remove from heat. Let stand about 5 minutes before serving hot.

By: Cajun Dictionary – J-K « Cajun Daughters Array on June 20, 2011
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[…] Jambalaya (jum-bo-lie-yah) – A rice dish that can have any number of meats, seafood, sausage, and wild game combinations and seasonings and spices.  Some jambalayas have tomatoes added and some are brown.  Recipe:  Seafood Jambalaya […]

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