Food

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

Ingredients:
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

Directions:
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.

About the author

The West Bank Beacon

The West Bank Beacon is a local monthly publication with a mailed circulation of over 15,000 and thousands more distributed at points from Gretna to Grand Isle, the Beacon tells the story of a thriving community. A “good news” newspaper, our mission is to make readers aware of how both individuals and groups are making a positive difference in the neighborhoods where they live. This includes a focus on civic and city initiatives, volunteer efforts, and charity fundraisers, to name just a few examples.

Join Our Mailing List

Upcoming Events

Fri 25

Friday Night Gretna “EZ” Ride

May 25 @ 7:00 pm - 10:00 pm
Sat 26

Gretna Farmer’s Market

May 26 @ 8:30 am - 12:30 pm