• Tommy Centola

Seafood Jambalaya

The end of crawfish season is upon us. Time for 2 recipes using crawfish tails.


3 cups uncooked Rice

1/4 cup Butter

1/4 cup Olive Oil

1 pound raw Shirmp

Salt, Creole Seasoning and Black Pepper to taste

1 Onion, chopped

1 Green Bell Pepper, seeded and chopped

1 Red Bell Pepper, seeded and chopped

4 stalks Celery, chopped

5 cloves Garlic, mnced

8 ounces fresh Mushrooms, sliced

1 10-ounce can Rotel Tomatoes

2 Bay Leaves

1 pound Crawfish Tails

1 pound Lump Crabmeat, picked through for shells

1 bunch Green Onions, sliced

1/2 bunch Parsley, minced


Cook the rice according to the package directions. In a large Dutch Oven, melt the butter. Add the olive oil and sauté the shrimp for 5 to 7 minutes. Season the shrimp with salt, Creole seasoning and pepper while they are cooking. Remove the shrimp and set aside.

Sauté the onions, peppers, celery, mushrooms and garlic for 5 to 9 minutes, until vegetables are soft. Add the Rotel and bay leaves. Cook for 10 minutes more. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally. Add the crabmeat, green onions and parsley. Mix in cooked rice, adjust seasonings, and remove from heat. Let stand for 5 minutes before serving.


Enjoy!!!


Good Cookin, Good Eating and Good Living!!!

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