Seafood Jambalaya

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.

• Ready In: 40 mins
• Serves: 8-12
• Yields: 1 pot

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

Directions

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