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The Posh Pescatarian: Seafood Jambalaya

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Stephanie, The Posh Pescatarian, takes you on another exciting culinary adventure to the sultry Gulf Coast region of the U.S. and creates an incredible seafood jambalaya with shrimp, sockeye salmon and seafood sausage. Laissez les bon temps roule!!
Ingredients
  American shrimp 1⁄2 Pound, deveined and tail left on
  Wild sockeye salmon 1⁄2 Pound, cubed
  Seafood sausage/White fish 1⁄2 Pound, slice
  Jasmine rice 1 Cup (16 tbs), washed
  Vegetable broth 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Canned tomatoes 1 Can (10 oz), whole tomatoes hand crushed
  Celery 1⁄2 Cup (8 tbs), chopped finely
  Bell peppers 1⁄2 Cup (8 tbs), chopped finely
  Yellow onions 1⁄2 Cup (8 tbs), chopped finely
  Green onions 1⁄2 Cup (8 tbs), chopped finely
  Cayenne pepper 1 Teaspoon
  Paprika powder 1 Teaspoon
  Ground white pepper 1 Teaspoon
  Herb de provence 1 Teaspoon
  Garlic 3 Clove (15 gm), crushed
  Sea salt To Taste
  Oil 3 Tablespoon
  Lemon wedges 2 Medium, quartered (For garnish)
Directions

MAKING
1) Heat oil in a pan and brown the sausages on both sides. Place in a separate dish after browning.
2) In the same pan add the vegetables and spices and mix well.
3) Mix in the tomatoes after crushing by hand and mix well.
4) Add rice and mix well followed by the vegetable broth and water.
5) Add seafood gently and place a layer of foil over the pan.
6) Bake at 350 degrees for 25mins.

SERVING
7) Serve with lemon wedges

TIPS
For added flavor serve the Jambalaya topped off with some capsicum and cilantro.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Louisiana
Course: 
Main Dish
Taste: 
Savory
Feel: 
Juicy
Method: 
Baked
Ingredient: 
Rice, Seafood
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
6
Subtitle: 
Cajun Seafood Jambalaya

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