Shrimp and Crawfish Jambalaya

Ingredients

• 1 lb crawfish, peeled
• 1 lb shrimp
• ½ C green onions, chopped
• ½ C parsley
• 2 onions, chopped
• 1 bay leaf
• 2 tbs cooking oil
• ½ tsp thyme
• 2 tbs flour
• ¾ tsp oregano
• 1½ C uncooked rice
• 1 8 oz can tomato sauce
• 1 can Rotel tomatoes
• 3½ C water
• 2 stalks celery
• 1 bell pepper, chopped
• 2 cloved garlic, minced
• salt and pepper

Directions

1. LMake Roux: Cook oil and flour together until a light brown roux forms.
2. Add Vegetables: Stir in onions, garlic, bell pepper, and celery. Simmer ~5 minutes.
3. Build Base: Add 1½ C water, tomato sauce, and Rotel tomatoes. Simmer 30 minutes.
4. Add Seafood: Add crawfish and shrimp; cook 10-15 minutes.
5. Finish: Stir in remaining ingredients along with 2 cups water. Mix well, cover, and cook over lowest heat 30 minutes, until tender.
6. Rest & Serve: Remove from heat and let sit 5 minutes before serving.

Chef's Notes

• For less spicy recipes, you can substitute regular stewed or diced tomatoes instead of rotel tomatoes.

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