Seafood Jambalaya

Ingredients:

• 3 cups uncooked rice
• 1/4 cup butter
• 1/4 cup olive oil
• 1 pound raw Louisiana shrimp, your favorite size
• salt, to taste
• Tony Chachere’s Original Creole Seasoning, to taste
• lemon pepper, to taste
• 1 yellow onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 4 ribs celery, chopped
• 4 to 6 cloves garlic, minced
• 1 8-ounce carton fresh mushrooms, sliced
• 1 10-ounce can Rotel tomatoes
• 2 bay leaves
• 1 pound Louisiana crawfish tails
• 1 pound lump Louisiana crabmeat
• 1 bunch green onions, sliced
• 1/2 bunch parsley, minced
  

Directions:

1. Cook the rice according to the package directions.
2. In a large Dutch oven, melt the butter. Add the olive oil and sauté the shrimp for 5 to 7 minutes.
3. Season the shrimp with salt, Tony Chachere’s, and lemon pepper while they are cooking. Remove the shrimp and set aside.
4. Sauté the onion, peppers, celery, mushrooms and garlic for 5 to 9 minutes. Add the Rotel tomatoes and the bay leaves. Cook for 10 more minutes.
5. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally. Add the crabmeat, green onions, and parsley.
6. Mix in cooked rice, Adjust seasonings, and remove from heat. Let stand about 5 minutes before serving (for the flavors to marry).
7. Serve hot.