SEAFOOD JAMBALAYA

Seafood Jambalaya image

I learned this recipe from a restaurant in a town named Opelousas, lots of paprika are called for here, I recommend starting small, then adding more. There are no tomatoes in this recipe, so it is faster than normal jambalaya.

Provided by Ragin Cajun

Time 40m

Yield 1 pot, 8-12 serving(s)

Number Of Ingredients 13

Ingredients

1 diced green bell pepper
1 diced onion
1/4 cup paprika (add gradually)
3 -6 minced garlic cloves
1/2 lb shrimp
1 lb crawfish
3 tablespoons olive oil
1/2 lb butter
1/2 lb andouille sausages or 1/2 lb smoked sausage
3 cups cooked rice
salt, to taste
pepper, to taste
cayenne

Steps:

Heat butter and olive oil, add onions and peppers and cook for 8-10 minutes.
Add sausage or andouille and cook for 2-3 minutes.
Add paprika and garlic.
Add shrimp, cook for 6-7 minutes.
Add crawfish, cook for 2-3 minutes, if not dark enough add more paprika.
Add rice & season to taste.

Nutrition Facts : Calories 534.2, Fat 37.5, SaturatedFat 18.3, Cholesterol 210, Sodium 626.6, Carbohydrate 25.6, Fiber 2, Sugar 1.6, Protein 24

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