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, or any Creole seasoning, to taste
- Kosher salt and freshly ground black pepper
- 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 would work well)
- 1 bay leaf
- 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 leaf, and stir. Add the rice, stir gently, and add the water. Gently move a 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 fresh ground black pepper
- 2 tablespoons cayenne pepper, or to taste
- 1 tablespoons dried thyme
- 2 tablespoons dried basil
- 1 tablespoons dried oregano
- 1/3 cup paprika
- 3 tablespoons granulated or powdered onion
Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and 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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By cbogansr_4507958
Renton, WA
on November 13, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy & Delicious
Becoming the most requested dish for gatherings by family and friends.
By soflorida_4143654
Sebring, FL
on October 31, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was easy to prepare and it is always a big hit.
By alliengel_1160451
little falls, NJ
on October 01, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I did a lot of searching for a jambalaya recipe, having never cooked it before. The variety of ingredients made it so flavorful. It was easy to follow and all of the ingredients were in my local grocery store. I did substitute the seafood more to my liking however it didn't change the recipe. I added clams and mussels instead of oysters and substituted crawfish for fillets. Everything else was the same and the reviews were terrific. I'll definitely make it again.
Read all 3 reviews