This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cajun Seafood Jambalaya
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- #48908
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound smoked sausage, sliced
1 pound lean ham, diced
4 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
3/4 cup chopped green onions
2 teaspoons minced garlic
2 teaspoons Creole seasoning
2 3/4 cups chicken stock or water
1 can (14 to 16 ounce size) tomatoes
1 can tomatoes with juice
2 1/2 cups uncooked rice
1 pound crawfish tails, shrimp, or crabmeat
directions
In a Dutch oven, saute sausage and ham until begins to brown; add butter, chopped vegetables, and garlic and saute until soft, stirring often.
Stir in seasonings, stock and tomatoes and bring to boil.
Add rice, stirring well; add seafood, stir, reduce heat to low, cover and cook until rice is done, about 40 minutes.
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nutrition data
520 calories, 23 grams fat, 50 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
January 31, 2008
I was looking for a jambalaya recipe and there were so many to choose from, but I picked this one and was glad I did! It was so flavorful and good. I used 1 cut up chicken breast instead of ham, and sauteed it along w/1 tsp of the cajun seasoning in w/the veggies after they had cooked a while. (I added the 2nd tsp of cajun seasoning with the tomatoes). I wasn't sure of the size of the tomatoes w/juice, so I used a 16 oz can of tomato sauce, and a 16 ounce can of diced tomatoes (I pureed so my kids wouldn't pick them out), but probably would be okay with more. I used Minute Rice instead of regular rice which lowered the ending cooking time to about 15 minutes versus 40. I also added 1/2 bag of frozen okra when I added the shrimp. So Yummy! Will make this one again!