SHRIMP CRAWFISH AND SCALLOP JAMBALAYA

Shrimp Crawfish and Scallop Jambalaya image

Provided by @MakeItYours

Number Of Ingredients 22

1 pound uncooked, medium fresh shrimp, shelled and deveined
1 pound bay scallops
1 pound shelled crawfish
½ c diced onion
½ c diced red pepper
4 green onions, sliced
2 celery stalks, sliced
¼ c butter
1½ T minced garlic
1 T all-purpose flour
14.5 oz can diced tomatoes
10 oz can tomatoes with green chiles
6 oz can tomato paste
⅔ c water
½ tsp dried basil
½ tsp dried thyme
½ tsp dried oregano
½ tsp salt
¼ tsp fresh ground black pepper
¼ to ⅛ tsp red pepper
½ c fresh parsley (or 1½ T dried parsley)
Hot cooked rice, quinoa or grits

Steps:

Chop onion, red pepper, green onions and celery.
Heat a large pot to medium.
Melt butter in a sauce pan. Add chopped vegetables and garlic. Saute' over medium heat 5 minutes or until tender. Add flour, cook stirring constantly, 1 minute or until smooth.
Add diced tomatoes, tomatoes with green chiles, tomato paste and water to pot. Lower heat to simmer.
Add basil, thyme, oregano, salt, black pepper and red pepper to pot. (If using fresh parsley add it 10 minutes before serving. If using dried parsley, add now.)
Stir. Cook on low 45 minutes.
Add crawfish, shrimp and scallops to a pan turn heat to high and bring to a boil. Cook on high 8 to 10 minutes. When shrimp turn pink and curl to form a "C" they will be cooked.
Serve hot over rice.