Seafood Rice Recipe

Ingredients

• 1/2 lb sausage diced
• 1 lb shrimp
• 1 lb frozen crawfish tails thaw and reserve the liquid
• 4 TBS butter
• 1 diced onion
• 1 diced bell pepper
• 1 TBS minced garlic
• 2 TBS Cajun seasoning
• 1 TBS Herbes de Provence
• 1 TBS onion powder
• 1 TBS garlic powder
• 1 TBS liquid crab & shrimp boil
• 3 cups chicken stock
• 2 cups jasmine rice
• Salt and pepper to taste
• 1 TBS Olive oil
• Chopped green onion to garnish

Instructions

1. In a Dutch oven or stockpot heat the olive oil
2. Add in the sausage and sauté until browned and drippings are released
3. Remove sausage from the pot and reserve.
4. Thaw the crawfish and drain the orange liquid (fat) off of the tails; reserve the liquid for later
5. Add in the shrimp and crawfish into the pot.
6. Sprinkle the seafood with 1 TBS of the Cajun seasoning
7. Sauté until shrimp are completely cooked. Do not overcook the crawfish.
8. Remove shrimp and crawfish. Add them to the reserved sausage; set aside.
9. Add 2 TBS of the butter into the pot.
10. Once the butter melts, add in the onion and bell pepper
11. Sauté until slightly caramelized; about 2-3 mins
12. Add in the garlic and sauté for 30 secs.
13. Pour in the reserved crawfish fat, chicken stock, and liquid crab & shrimp boil.
14. Bring the stock to a simmer
15. Stir in the remaining butter, Cajun seasoning, Herbes de Provence, onion powder, and garlic powder.
16. Taste and add salt/pepper as needed
17. Bring the mixture to a boil
18. Stir in the rice
19. Lower the heat and cover the pot with the lid.
20. Cook for 15-20 minutes or until the water has evaporated and rice is completely cooked.
21. Return the sausage, shrimp, and crawfish to the pot.
22. Stir and fluff until sausage and seafood is reheated.
23. Garnish with chopped green onions.
24. Enjoy!