Cajun Seafood Jambalaya

Contributed By: Kay Davis


1 pound smoked sausage -- sliced
pound lean ham diced(optional)
4 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
3/4 cup chopped green onions
2 teaspoons minced garlic
2 teaspoons Creole-type seasoning
2 cups fish or chicken stock
1 can (14 to 16 oz size)diced tomatoes
1 1/2 cups uncooked rice
1 pound crawfish tails, shrimp, or crabmeat


In a Dutch oven, saute sausage and ham until begins to brown;
add butter, chopped vegetables, and garlic and saute until soft, stirring often.
Stir in seasonings, stock and tomatoes and bring to boil.
Add rice, stirring well; add seafood, stir, reduce heat to low, cover and cook until rice is done, about 40 minutes.

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