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A simple recipe that brings
to life the taste and aroma
of "The Big Easy!"
2 Tbsps. Vegetable Oil
2 7-oz. pkg. Chopped Celery & Onions (Produce Dept.)
1 7-oz. pkg. Chopped Tri Peppers (Produce Dept.)
1-2 Tbsps. Tony Chachere's Creole Seasoning
1 Tbsp. Lea & Perrins Worcestershire Sauce
2 14.5-oz. cans Red Gold Petite Diced Tomatoes
1 16-oz. pkg. Crawfish Tail Meat, thawed
2 cups fresh Louisiana Gulf Shrimp
2 13-oz. pkg. Aidell's Andouille Sausage, sliced
1 32-oz. can Swanson's Chicken Broth
3 cups Converted Rice
Heat oil in a large heavy pan or skillet. Add onion, celery and peppers and saute until the onions are translucent. Add Tony Chachere's Creole Seasoning, Worcestershire Sauce and tomatoes and mix well. Add crawfish, shrimp, sausage and rice. Add broth to about 3-inches above the mixture (may use additional broth or water as needed), cover and cook for about 15 minutes or until the rice is tender. For a thicker jambalaya simmer uncovered as desired.
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