Spicy Seafood Jambalaya

A Louisiana tradition that’s incredibly flavorful and great for a crowd. Recipe provided by the Louisiana Seafood Promotion Board.

Cooking/Prep Time: 30 minutes
Serves 8

3 Tbsp. unsalted butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped carrot
1/4 cup minced jalapeño
3 cloves garlic, minced
2 tsp. crushed red pepper
1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. ground black pepper
1 cup seafood stock
1 cup long-grain rice, cooked and kept warm
1 Tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 (16 oz.) package crawfish tails
1 (8 oz.) container lump crabmeat
Garnish: chopped green onion and parsley

In a large Dutch oven, melt butter over medium-high heat. Cook onion until translucent, 4 to 6 minutes. Add celery, bell pepper, carrot, and jalapeño; cook until soft, 6 to 8 minutes. Add garlic, red pepper, cayenne, salt, and pepper; stir until fragrant, about 1 minute. Pour in seafood stock, and scrape up any browned bits from bottom of pan.

Stir in hot-cooked rice, lemon juice, Worcestershire sauce, crawfish, and crabmeat. Cook 12 to 14 minutes, stirring occasionally. Garnish with green onion and parsley, if desired.

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The West Bank Beacon

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