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Seafood Jambalaya

Seafood Jambalaya



  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.

 Recipe and photo courtesy of louisianaseafood.com Chef: Suzanne Bourgeois

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