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
  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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
  1. In a medium stockpot, melt butter over medium high heat. Add rice, and cook, stirring frequently,
  2. until aromatic and opaque, 3 to 5 minutes.
  3. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/seafood-jambalaya/