Seafood Jambalaya Recipe
Ingredients
| Onions | 1/2 Cup (16 tbs), diced | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), finley diced | |
| Tomatoes | 4 Cup (16 tbs), chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Tomato Paste | 2 Tablespoon | |
| Bay leaves | 4 | |
| 1 tablespoon pickling spice in cheesecloth bag | ||
| Salt | 2 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Oysters | 6 | |
| 15 medium size fresh shrimp, cleaned and deveined | ||
| Scallops | 1/2 Cup (16 tbs), diced | |
| 1-1/2 cups Brand Rice | ||
| Boiling water | 3 Cup (16 tbs) | |
Directions
Preheat oven to 375°F (191°C).
In large saucepan with heatproof handles and cover, cook onions in olive oil until golden.
Add celery.
Cook until softened.
Stir in tomatoes, wine and paprika.
Bring to a boil.
Add tomato paste, bay leaves, pickling spice in cheesecloth bag, salt and cayenne pepper, bring to a boil.
Stir in remaining ingredients.
Cover tightly and bake for 40 to 45 minutes or until almost all water is absorbed.
Remove cheesecloth bag and bay leaves.
For each serving, fill soup cup or individual bowl with jambalaya, press lightly and unmold on plate.
In large saucepan with heatproof handles and cover, cook onions in olive oil until golden.
Add celery.
Cook until softened.
Stir in tomatoes, wine and paprika.
Bring to a boil.
Add tomato paste, bay leaves, pickling spice in cheesecloth bag, salt and cayenne pepper, bring to a boil.
Stir in remaining ingredients.
Cover tightly and bake for 40 to 45 minutes or until almost all water is absorbed.
Remove cheesecloth bag and bay leaves.
For each serving, fill soup cup or individual bowl with jambalaya, press lightly and unmold on plate.
Chef
