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Crab Jambalaya

This jambalaya recipe is one of the favorite dishes of Spanish cuisine.
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Garlic cloves 3 , chopped
  Onions 2 , chopped
  Chopped parsley 1 Cup (16 tbs)
  Red bell pepper 1
  Green bell pepper 1⁄2
  Sundried tomatoes 10 Ounce
  Rotel tomatoes 1 Can (10 oz)
  Chicken stock 8 Cup (128 tbs)
  Long grain rice 3 Cup (48 tbs)
  Thyme 1⁄2 Teaspoon
  Red pepper 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Salt To Taste
  Shrimp 1 Pound, deveined and peeled, with tails on
  Scallops 1⁄2 Pound
  Lump crab meat 1⁄2 Pound

In a high sided skillet on medium heat, pour in oil. Add garlic and onions. Cook until edges become brown. Then add parsley, bell peppers, sun-dried tomatoes, and Rotel tomatoes. (If you don't want a lot of spicy heat, add a milder can of Rotel.) After about 15 minutes, add chicken stock and bring to a boil. Pour in rice and add seasoning. Cook for 45 minutes, until the chicken stock cooks into the rice; stir occasionally. After the rice is ready, stir in the shrimp and scallops. Let this cook for about five minutes. Stir in crab meat and serve hot.
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Recipe Summary

Main Dish
Rice, Crab, Seafood
Holiday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
A jambalaya is a classic dish with a mixture of rice, meat or seafood and some seasonings to make this cracker of a dish! Ken makes this delicious dish using crab meat. Watch the video for more

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