Chesapeake Bay Jambalaya

Chesapeake Bay Jambalaya

Chesapeake Bay Jambalaya


1 pound backfin or special crab meat

1 pound steamed, peeled, and chopped shrimp

1 medium onion, chopped

1 stalk celery diced

1 cup each, red and green peppers, chopped

1 clove minced garlic

1/3 cup margarine

1 teaspoon thyme

1 teaspoon crushed red pepper

2 tablespoon chopped fresh parsley

1 teaspoon Cajun spice

1 teaspoon Old Bay Seasoning

1 can (1 lb. 12 oz.) crushed tomatoes

2 tablespoon catsup

2 teaspoon sugar


In a 6 qt. dutch oven, saute in margarine the onion, celery, green and red pepper, and garlic. Add all remaining ingredients except for crab and shrimp.

Add 1 teaspoon salt and ? teaspoon pepper. Cover and simmer for 30 minutes. Add the remaining 2 ingredients and continue to cook for fifteen minutes.

Optional: Add 1 cup dry white wine with the crab and shrimp.

Serve on platter surrounded by cooked white rice.

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