Cajun Jambalaya With Catfish Scallops And Shrimp Recipes

CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP

Steps:

• In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
• In a large, heavy, pot heat oil over high heat.
• Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
• Stir in rice and add broth.
• Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
• Brown rice:.
• Check after 20 minutes and add more broth if using brown rice if needed,.
• When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
• Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

CAJUN CRAWFISH JAMBALAYA

Steps:

• Saute in margarine the bell pepper, garlic, onion, and celery.
• Add
• some of the crawfish fat for flavor.
• Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T.
• chopped parsley, salt, pepper, cayenne pepper , and 4 cup of cooked rice. I sometimes add a small can of stem and pieces mushrooms.
• Let this steam for about 5-10 minutes.
• Add a little margarine or water if too dry.

SHRIMP, SCALLOP AND SAUSAGE JAMBALAYA

Steps:

• In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
• Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
• Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
• During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.