CREOLE SEAFOOD JAMBALAYA
Steps:
- In nonstick heavy-bottom dutch oven over medium heat, cook sausage until browned, about 5 minutes. Transfer sausage to paper towels. Add onion, pepper, and garlic to pot; cook until vegetables have softened, about 4 min. Stir in rice, salt, thyme, and cayenne. Cook and stir, about 1 min. Stir in tomatoes with juice, clam juice, chicken broth, and browned sausage; mix well. Bring toboil, reduce heat to low; cover and simmer 10 minutes. Scatter shrimp and scallops over rice; cover and cook until rice is full tender and shrimp are opaque and cooked through, about 10 minutes more. When seafood is done, stir in parsley.
CREOLE SEAFOOD JAMBALAYA
Make and share this Creole Seafood Jambalaya recipe from Food.com.
Provided by momofpjc
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in deep skillet or saucepan.
- Saute scallions, pepper, celery and garlic and cook over medium-high heat until tender.
- Stir in shrimp and oysters.
- Cook 5 minutes, then add remaining ingredients, except rice.
- Reduce heat and simmer 10-15 minutes.
- Stir in rice, cover and cook 45-60 minutes or until rice is tender.
Nutrition Facts : Calories 634.4, Fat 24.5, SaturatedFat 11.7, Cholesterol 301, Sodium 575.3, Carbohydrate 56.9, Fiber 3.5, Sugar 3.9, Protein 45.4
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