Thursday, July 10, 2014

Cajun Jambalaya With Catfish, Scallops and Shrimp

Servings: 6

14 medium shrimp, peeled and deveined
8 sea scallops, quartered
1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces
2 tablespoons creole seasoning (Smokey Creole Seasoning)
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/4 cup diced poblano chile
1/2 cup diced celery
2 tablespoons minced garlic
1 cup fresh tomato sauce
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon chipotle hot sauce
1 cup rice (Take note cooking time will be longer for brown rice) or 1 cup brown rice (Take note cooking time will be longer for brown rice)
3 -4 cups chicken stock
12 ounces andouille sausages, sliced

1 In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
2 In a large, heavy, pot heat oil over high heat.
3 Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
4 Stir in rice and add broth.
5 Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
6 Brown rice:.
7 Check after 20 minutes and add more broth if using brown rice if needed,.
8 When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
9 Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

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