lauttimur.com - Seafood jambalaya is a popular Louisiana Creole dish known for its rich and spicy flavors. It's a one-pot dish that typically combines rice with a variety of seafood, spices, and vegetables. Jambalaya is similar to paella and is often made with ingredients like shrimp, crab, clams, mussels, or fish, along with sausage (such as andouille or smoked sausage), onions, bell peppers, and celery. The dish is seasoned with a mix of Cajun or Creole spices, including paprika, cayenne pepper, thyme, and oregano, which give it a distinct and bold flavor. 

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Ingredients:
For the Jambalaya Base:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup long-grain white rice
• 2 cups chicken or seafood broth
• 1 bay leaf
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

For the Seafood:

• 8-10 large shrimp, peeled and deveined
• 8-10 small clams or mussels, cleaned
• 1/2 pound (about 225g) white fish fillets, cut into chunks (e.g., cod or tilapia)
• 1/2 pound (about 225g) cooked crab meat or crab legs
• 1/2 pound (about 225g) cooked andouille sausage or smoked sausage, sliced

For Garnish:

• Chopped fresh parsley
• Lemon wedges

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Instructions:

1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add the diced tomatoes, rice, chicken or seafood broth, bay leaf, paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is nearly cooked but still slightly firm. Stir occasionally to prevent sticking.
6. While the rice is cooking, prepare the seafood. Season the shrimp, clams or mussels, white fish, and crab meat with a little salt and pepper.
7. Once the rice is almost done, arrange the seasoned seafood and sliced sausage on top of the rice mixture. Cover the pot and continue simmering for another 10-15 minutes, or until the seafood is cooked through and the clams or mussels have opened. Discard any unopened shells.
8. Remove the bay leaf and discard it.
9. Taste the jambalaya and adjust the seasoning with more salt, pepper, or cayenne pepper if desired.
10. Garnish the seafood jambalaya with chopped fresh parsley and serve hot with lemon wedges on the side.

Enjoy your homemade seafood jambalaya, a classic Creole dish with a delicious mix of flavors and textures!

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