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Seafood Jambalaya

Makes 6 to 8 main dish or 16 appetizer servings

Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.

3 tablespoon vegetable oil
1½ cups onions, chopped
1 cup celery, chopped
¾ cup green bell peppers, chopped
2 bay leaves
2 tablespoons, plus 1 1/2 teaspoons Chef Paul Prudhomme's Seafood Magic®
1½ teaspoons minced garlic
4 cups tomatoes (about 4 medium size), chopped
¾ cup tomato sauce
2 cups seafood stock
½ cup green onions, chopped
6 cups cooked rice (preferrably converted)
1 pound peeled crabmeat, crawfish or firm-fleshed fish filets (cut into bite-sized pieces), or any combination of your favorite seafood, that equals 1 pound
1½ dozen oysters in their liquor (medium size) (about 10 ounces)
1½ dozen peeled medium shrimp (about 1½ pound)
how to prepare

Combine Tasso and Andouille in a bowl.  Drizzle 1½ tablespoons of the oil on the tasso and andouille and set aside.  In another bowl, combine the onions, celery and bell peppers and remaining oil, mix evenly and set aside.  Heat a 4-quart saucepan over medium heat.  Add the tasso and andouille and sauté until browned, about 5 to 8 minutes, stirring frequently.  Add the onions, celery and bell peppers.  Sauté until tender but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well.  Add the bay leaves, Magic Seasoning Blend and garlic.  Cook for about 3 minutes, stirring constantly and scraping the pan bottom as needed. 


Add the tomatoes and cook about 7 minutes, stirring frequently.  Add the tomato sauce and cook for 7 minutes more, stirring often.  Stir in the stock and bring to a boil.  Then stir in the green onions and seafood and cook until the seafood is just cooked through, about 2 minutes, stirring once or twice. 


Add the rice; stir well and remove from the heat. 


To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate as a main course and 1 cup as an appetizer. 


Copyright © 2008 by Paul Prudhomme