Jambalaya Made with Fresh Seafood Ordered Online will Treat Mom Right on Her Special Day

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Cooking has become a heated competition within my family. Last summer, my sister and I almost stopped speaking after a lasagna contest that divided the family.

Technically, she won, but I insist it’s because her lasagna is saltier, but I’m not bitter. Much.

When it was decided we’d be having a pot luck for Mother’s Day this year, I knew it was time to stop playing around and order some fresh seafood online to ensure a win.

Our “Iron Chef” competition for the holiday includes the ingredient shrimp, which made me smile.

I’ve been making jambalaya—a Cajun delicacy—for more than 20 years. What’s nice about this rice dish is its versatility.

Aside from the spicy rice base, you can be as experimental as you like with your proteins, from sausage and chicken to great, fresh seafood like shrimp, mussels and scallops. I discovered that fresh Dungeness crabmeat mixes extremely well in jambalaya, giving every bite some buttery, creamy goodness.

I’m looking forward to seeing the smile on Mom’s face (and a little frown from my sis as she loses the contest this round).

Seafood and Sausage Jambalaya

  • 1-lb. Dungeness crabmeat
  • 1-lb. medium-large raw shrimp, peeled and deveined
  • 1-lb. kielbasa-style turkey sausage (or pork or beef)
  • 2 C uncooked long-grain brown rice
  • 16-ounce can diced tomatoes
  • 1 diced red or green bell pepper
  • ¼-cup minced onion or half a small white onion, diced finely
  • 1/8-cup minced garlic
  • 1 TB paprika
  • ½ T salt
  • ½ T pepper
  • 1/8 (or a couples dashes) of red pepper (add more depending on how spicy your Mom likes it)

Defrost your shrimp in the refrigerator overnight.

Thinly slice the sausage and dice the bell pepper.

Bring three cups of water to a boil in a large stock pot.

While the water is boiling, peel and devein the shrimp, and put the shrimp back in the refrigerator.

Once the water has boiled, add the rice, sausage, tomatoes, crabmeat, pepper, onion, garlic and all of the seasonings.

Heat until the mixture comes to a full boil.

Lower the heat to low-medium, cover, and stir occasionally for 25 minutes.

Add the shrimp and cover. Let the mixture cook for 10 minutes, or until the rice has reached the texture you prefer.

Let the mixture sit off the heat for five minutes, and fluff with a fork. Serve immediately with your mother’s favorite beverage.

Enjoy!

Daily Fresh Fish offers dozens of fresh and frozen seafood items that are delivered to your door overnight. Let me know if there are any easy, tasty recipe ideas you’d like to see in future blogs by writing to info@dailyfreshfish.com