Sue's Seafood Jambalaya
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 stalks celery, chopped
- 1 red pepper, chopped
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1⁄4 cup chopped parsley
- 8 ounces fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 (10 1/4 ounce) can cream of shrimp soup
- 1 chicken bouillon cube
- 1 (15 ounce) can tomatoes, chopped
- 1 1⁄2 cups long grain rice
- 1 - 1 1⁄2 lb crayfish tails (or both) or 1 -1 1/2 lb shrimp (or both)
directions
- Preheat oven to 350°F.
- Saute celery, onion, red and bell peppers, parsley, and mushrooms in oil and butter until soft.
- Dissolve bouillon cube in 1 1/4 cups boiling water and add to pot, along with soup, tomatoes, rice and crawfish/shrimp.
- Mix well, cover, and bake for 70 minutes, stirring well every 15 minutes.
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RECIPE SUBMITTED BY
Sarah Close
New Orleans, LA
About me, well I am a New Orleanian who loves everything about this city: Jazz Fest, Mardi Gras, and last but not least the seafood.
I am also an entrepreneur, so 2 years ago I had the idea of providing the best that New Orleans has to offer over the internet.
We started with www.MardiGrasStore.com so you can have a Mardi Gras Party anywhere in the world, anytime! Beads, King Cakes, Masks... the list goes on; however, there was one part that was missing, seafood. So last fall we create www.BigEasySeafood.com bringing fresh seafood and prepared foods to your doorstep. I wanted to share some of the recipes we have gathered with you that are traditionally New Orleans. Enjoy!
Oh, by the way, thats me front right with our 1985 caddi limo Mardi Gras mobile!