Directions
- 1Brown 1 pound of andouille sausage in a pot.
- 2Add 2 diced onions, 1 bell pepper, and 4 sticks of celery to the pot and sweat them down.
- 3Add 1 can of Rotel tomatoes, 1 small can of diced tomatoes, and 1 small can of tomato soup to the pot.
- 4Add 1 tablespoon of sugar and 1 tablespoon of minced garlic to the pot and stir.
- 5Reduce the heat and let the mixture cook for a while to combine all the ingredients.
- 6Pour in 6 cups of homemade shrimp stock.
- 7Add 2 pounds of crab claw meat to the pot.
- 8Season the mixture with all-purpose Southern Boys Cajun seasoning.
- 9Season 2 pounds of cleaned and deveined shrimp with Southern Boys seasoning and mix them well.
- 10Add 3 cups of rice to the pot and gently push it from side to side to distribute it.
- 11Add the seasoned shrimp to the pot.
- 12Place the covered pot in a preheated oven at 375°F (190°C).
- 13Cook in the oven for 20 minutes.
- 14Remove the pot from the oven and flip the rice over.
- 15Return the pot to the oven for another 15 minutes.
- 16Remove the pot from the oven, lift the lid, and sprinkle fresh parsley over the jambalaya.
- 17Give it another flip to combine the parsley.
- 18Serve the seafood jambalaya onto a plate.
Ingredients
- 1 pound Andouille sausage
- 2 diced onions
- 1 bell pepper
- 4 sticks of celery
- 1 can Rotel tomatoes
- 1 small can diced tomatoes
- 1 small can tomato soup
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 6 cups homemade shrimp stock
- 2 pounds crab claw meat
- all-purpose Cajun seasoning
- 2 pounds shrimp
- 3 cups rice
- fresh parsley
Equipment
large potwooden spoonladleovenoven mittsserving spoonplatefork
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