Whipping up a delicious meal for crowd cannot be simpler when you have good seafood jambalaya recipe. Although it requires many ingredients, the result is magnificent.
- 3 cups long grain rice or 4 cups Cavatappi pasta if you want to make seafood jambalaya pasta
- 6 cups water
- 1 pound Andouille sausage, sliced
- 1 pound medium-size shrimps, peeled
- ½ pound fish fillet, sliced. Redfish, trout, and catfish will give the best result
- 1 pint oysters, including the juice
- 1 bell pepper of any color, cut into large chunks
- 1 onion, cut into large chunks
- 2 tomatoes, cut into large chunks (after being peeled, deseeded, and cored)
- 3 celery stalks, cut into large chunks
- 1 clove garlic, minced
- 2 bunches green onion, thinly sliced
- Creole seasoning, to taste
- Black pepper
- ¼ teaspoon hot sauce, or to taste
- 2 bay leaves
- 2 tablespoons butter
- Add butter into a large heavy-bottomed pot then sauté sausage over high heat. Stir occasionally and sausage will render its own fat.
- Add bell pepper, garlic, onion, and celery then season mixture with salt, black pepper, and Creole seasoning. Cook for about eight minutes until vegetables are soft and translucent.
- Put in bay leaves, shrimp, fish, and diced tomato.
- Stir in rice into the pot and mix until it has been coated with seasonings. Pour in water.
- Keep stirring while waiting for the mixture to be boiled.
- Lower heat, put a lid on, and let it simmer for fifteen minutes.
- Turn the heat off and fold in oyster into the cooked rice. Let it sit for eight minutes inside the pot.
- Serve rice with green onion on top and drizzle of hot sauce if you wish.
- This seafood jambalaya recipe serves up to 8 people.
With some adjustments, like creating roux at the beginning of cooking, you can turn this dish into seafood jambalaya gumbo. The result is still going to be delicious and flavorful. Try this seafood jambalaya recipe for once!