Ingredients
- 2 tablespoons butter
- 1 pound andouille sausage, cut into 1/4-inch slices
- 1 large bell pepper, any color, cut into large dice
- 1 large onion, cut into large dice
- 3 ribs celery, cut into large dice
- 1 small head garlic, cloves peeled and minced
- Creole Seafood Seasoning, recipe follows
- Kosher salt and freshly ground pepper, to taste
- 2 large tomatoes, cored, peeled, seeded and chopped
- 1 pound medium shrimp, peeled
- 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well)
- 2 bay leaves
- 3 cups long-grain rice, rinsed 3 times
- 6 cups water
- 1 pint shucked oysters, with their liquor
- 2 bunches green onions, thinly sliced
- 1/4 teaspoon hot sauce, or to taste
Directions
Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
CREOLE SEAFOOD SEASONING:
- 1/3 cup table salt
- 1/4 cup granulated or powdered garlic
- 1/4 cup freshly ground black pepper
- 2 tablespoons cayenne pepper, or to taste
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1/3 cup paprika
- 3 tablespoons granulated or powdered onion
Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
Yield: about 2 cups
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By Beachy-one
Maryland
on December 26, 2012
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Followed the recipe to a T. Everything was perfect until we added the oysters, then the rice turned to total mush and Christmas dinner was ruined. Beware of this recipe!
By cv3806
on October 20, 2011
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It is very tasty. However the measurement for the creole seasoning should be included for an amateur cook. Why was Kosher salt included since there was enough salt in the creole seasoning; the additional Kosher salt would have made the food too salty. Other than those two suggestions, the outcome was really tasty.
By zephyrcove_4474707
Thousand Oaks, CA
on August 27, 2007
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This is a great recipe. The Creole Seafood Seasoning makes a large amount and should be used to taste (maybe like 3 or 4 tablespoons. You are not suppose to use the entire amount. Maybe the recipe should have mentioned this, so the earlier rater would not have been confused and thought the entire 1/3 cup salt went into a single recipe. I have made this "comfort food" jambalaya for years (since it first was on the air. It continues to be one of our favorite foodnet work recipes.
Highly recommend you try it - just remember the seasoning is to taste as it is a little spicy as a good Creole Seasoning should be.
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