• Tommy Centola

Louisiana Seafood Scampi

Here is a scampi recipe that combined shrimp and crawfish. This recipe is different that most, as rice is the vehicle that the seafood is served with. It's a different approach, but one I know you will like.


2 tablespoons butter

4 pieces celery, diced small

1 large green bell pepper, diced small

1 large onion, diced small

3 cups rice

1 1/2 cups clam juice

8 cloves garlic, minced

1 pound medium shrimp, peeled and deveined

1/4 pound crawfish tails

1/2 cup seasoned breadcrumbs


Melt butter in a small sauté pan over medium-high heat. Add celery and bell pepper; sweat until tender, 2 to 4 minutes. Add onion and continue to sweat until translucent, about 5 minutes. Add rice to mixture and cook until toasted, about 2 minutes. When rice is crackling, add clam juice and garlic. Lower heat to medium-low; cook until rice is tender, 15 to 20 minutes.


Heat a low broiler


Add shrimp and crawfish to rice mixture and stir until heated through, about 5 minutes. Remove from heat and divide into 4- single-serve ramekins. Top each with breadcrumbs and broil until golden, about 3 minutes.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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