Spice up your weekend plans with a taste of Louisiana’s finest! Our flavorful Seafood Jambalaya is bursting with shrimp and crab, satisfying to the last bite.
Seafood Jambalaya
Makes 8 to 10 Servings
Ingredients
- ½ cup plus 2 tablespoons vegetable oil, divided
- ½ pound diced tasso
- ½ cup all-purpose flour
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup diced yellow onion
- ½ cup diced celery
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 2 teaspoons smoked paprika
- 4 cups chicken broth
- 1 (12-ounce) amber lager beer
- 2 cups long-grain white rice
- 1 pound peeled and deveined large fresh shrimp
- ½ cup sliced green onion
- 3 tablespoons unsalted butter
- 8 ounces lump crabmeat, picked free of shell
- Garnish: sliced green onion
Essential Long-Grain Rice
- 2 tablespoons unsalted butter
- 2 cups long-grain white rice
- 4 cups water or chicken broth
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 375°.
- In a large Dutch oven or braiser, heat 2 tablespoons oil over medium-high heat. Add tasso, and cook, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Remove tasso from pot using a slotted spoon.
- In same pot, heat remaining ½ cup oil over medium heat. Gradually sprinkle flour over oil, stirring constantly until well combined; cook, stirring frequently, until golden brown and toasted, 7 to 10 minutes. Add bell peppers, yellow onion, celery, garlic, Cajun seasoning, and paprika. Cook, stirring occasionally, until tender, 7 to 10 minutes. Gradually stir in broth and beer until fully combined. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until thickened and bubbly, 7 to 10 minutes. Stir in rice. Cover with lid.
- Bake until liquid is absorbed and rice is tender, about 30 minutes. Stir in shrimp, green onion, and butter. Bake, uncovered, until shrimp are pink and firm, 5 to 7 minutes more. Stir in tasso and crab, and garnish with green onion, if desired.
Essential Long-Grain Rice
- In a medium stockpot, melt butter over medium high heat. Add rice, and cook, stirring frequently,
- until aromatic and opaque, 3 to 5 minutes.
- Add 4 cups water or broth and salt, and stir until well combined. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork.
