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Jambalaya

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup celery diced
  • 1/3 cup yellow onion peeled and diced
  • 1/3 cup green bell pepper diced
  • 1/3 cup red bell pepper diced
  • 1 tablespoon jalapeno minced (optional)
  • 2 garlic cloves peeled and minced
  • 1 lb. andouille sausage sliced
  • 2 1/2 cups seafood broth
  • 1 cup canned crushed tomatoes
  • 1/2 tablespoon cajun seasoning
  • 1 1/2 teaspoon paprika
  • 3 cups long grain white rice
  • 1 lb. Cameron’s Seafood Lump Crab Meat
  • 1 1/2 cups fresh or frozen okra sliced (optional)

Garnish:

  • fresh parsley chopped

Instructions

  1. In a large dutch oven heat olive oil over medium high heat. Saute celery, onions, peppers and garlic for 2-3 minutes.
  2. Add in sausage, broth, tomatoes, cajun seasoning, paprika and rice. Stir until combined. Gently stir in crab meat and okra and bring to a simmer.
  3. Reduce heat to low and cook for 35-40 minutes or until rice is completely cooked. Garnish with chopped parsley before serving.