Seafood Jambalaya

Name: Seafood Jambalaya
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8-10 servings.
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) Johnsonville® Fully Cooked Smoked Sausage Rope, 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

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

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) Johnsonville® Fully Cooked Smoked Sausage Rope, 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.

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