COMMANDERS PALACE SEAFOOD JAMBALAYA

Commanders Palace Seafood Jambalaya image

Provided by Lori Loucas @jostlori

Categories Seafood

Number Of Ingredients 16

2 tablespoon(s) butter
1 pound(s) andouille sausage, 1/4 in. slices
1 large bell pepper, in large dice
1 large onion, in large dice
3 - ribs celery, in large dice
1 small head garlic, cloves peeled and minced
- creole seasoning, to taste
2 large tomatoes, chopped
1 pound(s) medium shrimp, peeled
1/2 pound(s) fish filets, diced (trout, catfish, redfish, bass)
2 - bay leaves
3 cup(s) long-grain rice, rinsed 3 times
6 cup(s) water
1 pint(s) oysters, with their liquor
2 bunch(es) green onions, thinly sliced
1/4 teaspoon(s) hot sauce, to taste

Steps:

Combine the butter and sausage in a Dutch oven or heavy gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery and garlic, and season with Creole seasoning, salt, and black pepper to taste.
Saute, still over high heat, for about 8 minutes, or until the natural sugars int eh vegetables have browned and caramelized.
Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes. The jambalaya will continue to cook due to the residual heat.
To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce to taste.