Seafood Jambalaya

Submitted by Ragin Cajun

"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: 40mins
• Ingredients: 13
• Yields: 1 pot
• Serves: 8-12

ingredients

• 1 diced green bell pepper
• 1 diced onion
• 59.14 ml paprika (add gradually)
• 3-6 minced garlic cloves
• 226.79 g shrimp
• 453.59 g crawfish
• 44.37 ml olive oil
• 226.79 g butter
• 226.79 g andouille sausages or 226.79 g smoked sausage
• 709.77 ml 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.

Reviews

[AllergyGirl]

This was so delicious! We'll definitely be making it again. We didn't have crawfish in our area, so we used lobster instead, which made it pricey. I think if we made it again we would just make it with more shrimp instead.