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Seafood Jambalaya Recipe

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My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. —Kristin Arnett

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Seafood Jambalaya Recipe

Prep: 25 min. Bake: 45 min.

Yield: 8-10 Servings

25 45 70

Ingredients

1/2 pound whole fresh mushrooms, sliced
3 medium onions, chopped
2 medium green peppers, chopped
3 celery ribs
3 garlic cloves, minced
2 tablespoons olive oil
1 package (16 ounces) smoked sausage, cubed
1 pound cooked large shrimp, peeled and deveined
1 pound frozen cooked crawfish tail meat, thawed
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 to 3 teaspoons hot pepper sauce
1/4 teaspoon white pepper
4 cups cooked long grain white rice

Directions

In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice.
Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes. Yield: 8-10 servings.

TEST KITCHEN TIP You can use cooked chicken, crab and ham in place of the crawfish and shrimp.

Nutritional Facts 1 serving (1 cup) equals 379 calories, 16 g fat (6 g saturated fat), 181 mg cholesterol, 1,322 mg sodium, 29 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Seafood Jambalaya in Test Kitchen Favorites 2004 , p154

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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