Cajun seafood jambalaya

Cajun Seafood Jambalaya recipe

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1 pound smoked sausage, sliced
1 pound lean ham, diced
4 Tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
3/4 cup chopped green onions
2 teaspoons minced garlic
2 teaspoons Creole-type seasoning
2-3/4 cups chicken stock or water
1 can tomatoes (14 to 16 ounces)
1 can Roteldiced tomatoes with juice
2-1/2 cups uncooked rice
1 pound crawfish tails, shrimp, or crabmeat

In a Dutch oven, saute sausage and ham until begins to brown; add butter, chopped vegetables, and garlic and saute until soft, stirring often. Stir in seasonings, stock and tomatoes and bring to boil. Add rice, stirring well; add seafood, stir, reduce heat to low, cover and cook until rice is done, about 40 minutes.

Serves: 6

Tags: recipe, Cajun seafood jambalaya, cooking, diy