Seafood Jambalaya
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Ingredients
- 2 oz. vegetable oil
- 1 cup diced celery
- ¾ cup diced onion
- ½ cup diced green pepper
- 6 oz. diced andouille sausage
- ½ cup diced Tasso or smoked ham
- ½ cup diced chicken breast or thigh
- 1 clove garlic minced
- 2 cans diced tomatoes
- ½ cup tomato sauce
- 1 cup seafood stock
- 16 medium size shrimp
- 8 oysters
- 8 scallops or other fish
- 4 cups cooked rice (keep warm)
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ cup diced green onions
Preparation
Using a large pot over medium high heat, add 1 oz. of the vegetable oil, celery, onion and green pepper and cook for a few minutes stirring often. Add the andouille and cook for a few minutes. Add the ham and cook for a couple minutes. Add the chicken a cook for a couple minutes. Add the garlic and cook for 1 minute.
Now add the spices, more for spicier or less for milder. Add the diced tomatoes, sauce, and stock. Let simmer on low for at least 15-25 minutes, stirring occasionally.
Using a large size sauté pan over medium high heat, add 1 oz. of the vegetable oil. Add the shrimp, scallops, and oysters and cook for a few minutes. Pour the sauce over the seafood and let simmer for a few minutes. Divide the rice onto four plates and then spoon the jambalaya over the rice and sprinkle the green onions on top and serve.
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