Sue's Seafood Jambalaya

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

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 2  stalks celery, chopped
• 1  red pepper, chopped
• 1  large onion, chopped
• 1  bell pepper, chopped
• 1⁄4 cup  chopped parsley
• 8  ounces fresh mushrooms
• 1  tablespoon  vegetable oil
• 1  tablespoon butter
• 1 (10 1/4ounce) can  cream of shrimp soup
• 1  chicken bouillon cube
• 1 (15 ounce) can tomatoes, chopped
• 1 1⁄2 cups long grain rice
• 1 -1 1⁄2 lb crayfish tails (or both) or 1 -1 1⁄2 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.