Good morning here me will give you a recipe cajun seafood jambalaya which is appetizing The way making it is very not too difficult. You just need to be careful to get results from cajun seafood jambalaya which has aroma and taste that can evoke our tastes.

So that the result of cajun seafood jambalaya, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare cajun seafood jambalaya the delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings used for make

1. Prepare 1/2 cup extra virgin olive oil
2. Take 3 garlic cloves, chopped
3. Prepare 2 chopped onions
4. Prepare 1 red bell pepper
5. Prepare 1/2 green bell pepper
6. Use 10 oz Sun dried tomatoes
7. Prepare 1 can Rotel tomatoes (hot)
8. Prepare 8 cup chicken stock
9. Take 3 cup long grain rice
10. Prepare 1/2 tsp thyme
11. Use 1/2 tsp red pepper
12. Use 1/2 tsp chili powder
13. Prepare 1 salt to taste
14. Use 1 lb shrimp
15. Prepare 1/2 lb scallops
16. Prepare 1/2 lb lump crab meat

Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. In a large Dutch oven, melt the butter. Season the shrimp with salt, Tony Chachere's, and lemon pepper while they are cooking.

Step by step to make Cajun Seafood Jambalaya:

1. In high sided skillet on medium heat, pour in oil.
2. Add garlic and onions. Cook until edges become Brown.
3. Add parsley, Bell peppers, Sun dried tomatoes.
4. After about 15 minutes, add chicken stock and bring to a boil.
5. Pour in rice and add seasoning. Cook for 45 minutes, or until the chicken stock cooks into the rice, stirring occasionally.
6. After the rice is ready, stir in the shrimp and scallops. Let this cook for about five minutes.
7. Stir in crab meat and serve hot.
8. Done and ready to serve!

Remove the shrimp and set aside. Add the Rotel tomatoes and the bay leaves. Sauté in oil over medium low heat the bell pepper and onion until onion is almost brown. Stir in the stock, bring to a boil, then stir in the green onions. Add the rice, shrimp and oysters, stir well, and remove from the heat.

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