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Recipe - Seafood Jambalaya
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Chef Paul Prudhomme's All Natural Salmon Magic seasoning is becoming a
popular choice of both home cooks and chefs when preparing baked, broiled or
grilled salmon. Featuring the distinct flavors and aroma of dill and mustard
seed, combining with 5 other herbs and spices, Salmon Magic enhances the taste
of any seafood! Available in 2.5 oz, 7oz. and 24 sizes, Salmon Magic joins Chef
Paul's family of 21 Magic Seasoning Blends. For more information on all Magic
Seasoning Blends products and import opportunities, contact Anna Zuniga,
Director of Export Sales (azuniga@chefpaul.com). 504-731-3522. |
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Makes 6 to 8 main dish or 16 appetizer servings
Ingredients
3 tablespoon vegetable oil
2/3 cup Chef Paul Prudhomme's Tasso (a seasoned and smoked ham), diced
1/2 cup Chef Paul Prudhomme's Andouille Smoked Sausage, diced
1 1/2 cups onions, chopped
1 cup celery, chopped
3/4 cup green bell peppers, chopped
2 bay leaves
2 tablespoons, plus 1 1/2 teaspoons Chef Paul Prudhomme's Seafood Magic
1 1/2 teaspoons minced garlic
4 cups tomatoes (about 4 medium size), chopped
3/4 cup tomato sauce
2 cups seafood stock
1/2 cup green onions, chopped
2 cups uncooked 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
1 1/2 dozen oysters in their liquor (medium size) (about 10 ounces)
1 1/2 dozen peeled medium shrimp (about 1 1/2 pound)
How to Prepare
Drizzle the oil on the Tasso, Andouille, onions, celery and bell peppers; and evenly mix each with your hands. Heat a 2-quart saucepan over medium heat. Add the Tasso, 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 cook about 2 minutes, stirring once or twice.
Add the rice and seafood; stir well and remove from the heat. Transfer mixture to an ungreased 13x9-inch baking pan. Cover pan with aluminum foil and bake at 350°F until rice is tender but still crunchy, about 20 to 30 minutes. Remove from the oven. If you still have liquid in the pan bottom, let pan sit a few minutes, still covered, to allow rice to absorb the liquid. Remove bay leaves and serve immediately.
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. Click here to print this recipe. |
