Sue's Seafood Jambalaya

Sarah Close's Note:

This classic Cajun dish is jazzed up with a combination of shrimp and crawfish. It is my Mom's creation. You can get all of the seafood needed for this dish from www.BigEasySeafood.com

• Total Time: 1 hrs 45 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 25 mins

Ingredients:

Servings: 4

• 2 stalks celery , chopped
• 1 red pepper , chopped
• 1 large onion , chopped
• 1 bell pepper , chopped
• ¼ cup chopped parsley
• 8 ounces fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 (10 ¼ ounce) can cream of shrimp soup
• 1 chicken bouillon cube
• 1 (15 ounce) can tomatoes , chopped
• 1 ½ cups long grain rice
• 1 -1 ½ lb crayfish tails (or both) or 1 -1 ½ lb shrimp (or both)

Directions:

1. Preheat oven to 350°F.
2. Saute celery, onion, red and bell peppers, parsley, and mushrooms in oil and butter until soft.
3. Dissolve bouillon cube in 1 1/4 cups boiling water and add to pot, along with soup, tomatoes, rice and crawfish/shrimp.
4. Mix well, cover, and bake for 70 minutes, stirring well every 15 minutes.

Reviews

[jem_12usaf]

This recipe was easy to prepare and delicious! I added two boneless skinless chicken breast and one 15oz can of okra to the recipe for a more southern feel. Definately will cook again. Thanks.

[carrie snydacker]

I started with this recipe and added andouille sausage and chicken breast. This was great. Becareful with the andouille - it can be really hot!