Seafood Jambalaya Recipe

1      Reviews by:    Stephanie Brodie   Seafood Jambalaya Recipe combines oysters, shrimp, crabmeat, crawfish or fish fillets with ham, andouille sausage, onions, celery, bell pepper, Seafood Magic and more to make this tasty seafood jambalaya recipe. Food Category:    Seafood Cuisine Origin:    Creole    Servings:10 Nutrition facts:325 calories13.8 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   1 Hour 5 Minutes Total Time:   1 Hour 20 Minutes

INGREDIENTS

• 3 tablespoons vegetable oil
• 2/3 cup smoked ham, diced
• 1/2 cup andouille sausage, diced
• 1 1/2 cups onions, chopped
• 1 cup celery chopped
• 3/4 cup bell peppers, chopped
• 2 bay leaves
• 2 tablespoons, plus 1 1/2 teaspoons Seafood Magic
• 1 1/2 teaspoons minced garlic
• 4 cups tomatoes, chopped
• 3/4 cup tomato sauce
• 2 cups shrimp stock (search recipes)
• 1/2 cup green onions, chopped
• 2 cups uncooked rice (preferrably converted)
• 1# peeled crabmeat, crawfish or firm-fleshed fish filets
• 1 1/2 dozen oysters in their liquor (med size, about 10oz)
• 1 1/2 dozen peeled med. shrimp (about 1 1/2#)

DIRECTIONS

• Drizzle the oil on the ham, sausage, onions, celery and bell peppers: and evenly mix with your hands. Heat a 2 qt saucepan over medium heat. Add the ham and sausage and saute until browned, about 5 to 8 minutes, stirring frequently.
• Add the onions, celery and bell peppers; saute until tender but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well.
• Add the bay leaves, seafood magic and garlic. Cook for about 3 minutes, stirring constantly and scraping the pan bottom as needed. Add the tomatoes and cook about 7 minutes stirring frequently.
• Add the tomato sauce and cook for 7 minutes more, stirring often. Stir in the stock and bring to a boil.
• Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice and seafood, stir well and remove from heat.
• Transfer mixture to an ungreased 13x9" baking pan. Cover pan with aluminum foil and bake at 350°F until rice is tender but still crunchy, about 20 to 30 minutes.
• Remove from the oven. If you still have liquid in the pan bottom, let pan sit a few minutes, still covered, to allow the rice to absorb the liquid. Remove bay leaves and serve immediately.

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