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Seafood Jambalaya

Seafood Jambalaya
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
8-10 ServingsPrep: 25 min. Bake: 45 min.

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.
© Taste of Home 2013

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Seafood Jambalaya (continued)

TEST KITCHEN TIP You can use cooked chicken, crab and ham in place of the crawfish and shrimp.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013