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Seafood Jambalaya Recipe

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main-dish nut free mardi gras dinner southern
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 tablespoons granulated or powdered onion

Kosher salt and freshly ground black pepper

1 pound medium shrimp, peeled

3 ribs celery, cut into large dice

2 large tomatoes, cored, peeled, seeded, and chopped

2 tablespoons cayenne pepper, or to taste

1 large bell pepper, any color, cut into large dice

1/4 cup granulated or powdered garlic

1 pint shucked oysters, with their liquor

1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)

1 tablespoons dried oregano

1 pound andouille sausage, cut into 1/4-inch slices

1 tablespoons dried thyme

1 bay leaf

1/3 cup table salt

1/3 cup paprika

2 tablespoons dried basil

1/4 cup fresh ground black pepper

6 cups water

Creole Seafood Seasoning, recipe follows, or any Creole seasoning, to taste

1/4 teaspoon hot sauce, or to taste

1 small head garlic, cloves peeled and minced

3 cups long-grain rice, rinsed 3 times

2 bunches green onions, thinly sliced

2 tablespoons butter

1 large onion, cut into large dice

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