Name: Seafood Jambalaya
Cuisine: International
Ingredients: 2 tablespoons butter; 1 pound andouille sausage, in 1/4-inch slices; 1 large bell pepper, any color, in large dice; 1 large onion, in large dice; 3 ribs celery, in large dice; 1 small head garlic, cloves peeled and minced; Creole Seafood Seasoning or any Creole seasoning, to taste; Kosher salt and freshly ground black pepper to taste; 2 large tomatoes, cored, peeled, seeded, and chopped; 1 pound medium shrimp, peeled; 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well); 2 bay leaves; 3 cups long grain rice, rinsed 3 times; 6 cups water; 1 pint shucked oysters, with their liquor; 2 bunches green onions, thinly sliced; 1/4 teaspoon hot sauce, or to taste

Ingredients

2 tablespoons butter

1 pound andouille sausage, in 1/4-inch slices

1 large bell pepper, any color, in large dice

1 large onion, in large dice

3 ribs celery, in large dice

1 small head garlic, cloves peeled and minced

Creole Seafood Seasoning or any Creole seasoning, to taste

Kosher salt and freshly ground black pepper to taste

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

1 pound medium shrimp, peeled

Seafood Jambalaya

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