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Cajun and Creole   -   Seafood And Eggplant Jambalaya   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 1 Teaspoon Paprika
  • 1 Teaspoon Salt
  • 1 Teaspoon Basil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Dry Mustard
  • 1/2 Teaspoon Arbol Chili Peppers -- Ground
  • 1/2 Teaspoon Thyme
  • 1 Teaspoon Pepper
  • 2 Tablespoons Olive Oil
  • 1 Large Onion -- Chopped
  • 1 Pound Andouille -- Chopped
  • 1/2 Pound Tasso -- Chopped
  • 2 Stalks Celery -- Chopped
  • 2 Large Bell Pepper -- Chopped
  • 1 Medium Eggplant -- Cubed
  • 3 Cloves Garlic -- Chopped
  • 4 Cups Chicken Stock
  • 2 Cups Rice
  • 1 Pound White Fish -- Roughy, Trout
  • 1 Pound Shrimp
Directions Combine seasoning mix. Saute in oil, onions, sausage, ham, celery, peppers and eggplant for 14 minutes. Add garlic and seasoning mix. Saute 10 minutes. Add stock, boil, add rice, reduce heat, cover and simmer 20 minutes. Add fish and shrimp, simmer 5 minutes and serve.
Serves 4
Time to Make 0:00



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