Recipe courtesy of Commander's Palace
Show: Cooking Live
Save Recipe Print
Total:
55 min
Prep:
5 min
Cook:
50 min
Yield:
8 servings

Ingredients

CREOLE SEAFOOD SEASONING:

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:

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.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Seafood Chowder

Recipe courtesy of Ina Garten

Slow Cooker Jambalaya

Recipe courtesy of Robin Miller

Seafood Pasta Jambalaya

Recipe courtesy of Water Street Oyster Bar

Seafood Jambalaya

Recipe courtesy of Jamie Shannon|Ti Martin

Jambalaya

Recipe courtesy of Sam Gugino

Jambalaya

Recipe courtesy of David Bowers

Jambalaya

Recipe courtesy of Johnny Percle

Jambalaya

Recipe courtesy of The Gumbo Pot

Browse Reviews By Keyword