Seafood Jambalaya

Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, parsley celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water, seasonings, and uncooked rice are added.

Ingredients

• 3 pounds peeled shrimp
• 1 pound crab meat
• 1 dozen oysters
• 1 pound smoked sausage sliced
• 3 cups rice
• 1 small can tomato sauce
• 1 large onion chopped
• 2/3 cup chopped parsley
• 2/3 cup chopped shallots (cross between onion and garlic)
• 2/3 cup bell pepper chopped
• 2/3 cup cooking oil
• 1/2 tbsp garlic powder
• salt, black pepper and red pepper
• 3 cups water

Directions