Looking for a new dish to make for your labor day celebration? Try this month's recipe: shrimp and oyster jambalaya from the Mariner’s Menu, contributed by Joyce Taylor.
Creole jambalaya is traditionally made using tomatoes, starting off meat, onions, celery, and bell peppers being browned in a pot. This creole-inspired dish, also featuring tomatoes, is packed with sausage, seafood, and spice, perfect for your next party. You can learn more about creole and cajun cooking in this article from Cooking Light.
1 pound small shrimp, peeled
1 pint standard oysters
1/2 pound Italian sausage, cut into bite-size pieces
1 tablespoon butter
1 cup onion, chopped
1 cup celery, chopped
1 tablespoon flour
1 14 1/2-ounce can diced tomatoes, undrained
1 cup uncooked rice
1 teaspoon garlic, pressed
4 cups chicken broth
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme
1/2 cup green pepper, chopped
3 tablespoons fresh parsley, minced
Melt butter in a large heavy pot over medium heat. Add sausage, onion and celery and cook until sausage is brown and onion and celery are tender. Stir in flour and cook slowly, stirring constantly, until the roux is copper-colored. Add tomatoes. Cover and simmer for about 5 minutes. Add rice, garlic, broth, red pepper, thyme, green pepper and parsley. Mix well. Cover and simmer until rice is barely done, about 20 minutes. Return to boil. Stir in oysters and shrimp. Cook until oysters and shrimp are done, about 8 to 10 minutes.