Seafood Jambalaya

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 large onion (chopped)
8 cloves garlic (minced)
1 bunch green onion (chopped)
1 C celery (chopped coarse)
¼ C parsley (chopped or dried)
2 bay leaves
2 C white rice
1 large can tomatoes (drained & mashed)
2 C tomato liquid
2 C water
2 TBS olive oil
1 LB smoked sausage or andouille
2½ TSP salt
¼ TSP black pepper
Dash cayenne to taste
2 LB shrimp (raw & peeled)
½ to 1 LB crabmeat (white or claw)
1 LB crawfish tails (optional)

Temperature:

In a heavy 5 QT pot, sauté onions in oil till clear. Add garlic and saute for 3 more minutes. Add sliced sausage and fry for 5 minutes. Add shallots and celery and stir fry till soft and blended, about 10 minutes. Drain tomatoes and place liquid in a 2 or 4 C measuring container. Mash tomatoes and add to the pot. Add seasonings and 2 C of the tomato liquid. Simmer for 1 hour. Add seafood and cook only till shrimp are done, about 5 minutes. Add 2 C water and bring to a boil. Add rice and cook till tender and dry.

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