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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I learned this recipe from a restaurant in a town named Opelousas, lots of paprika are called for here, I recommend starting small, then adding more. There are no tomatoes in this recipe, so it is faster than normal jambalaya. Ingredients:
1 diced green bell pepper |
1 diced onion |
1/4 cup paprika (add gradually) |
3 -6 minced garlic cloves |
1/2 lb shrimp |
1 lb crawfish |
3 tablespoons olive oil |
1/2 lb butter |
1/2 lb andouille sausages or 1/2 lb smoked sausage |
3 cups cooked rice |
salt, to taste |
pepper, to taste |
cayenne |
Directions:
1. Heat butter and olive oil, add onions and peppers and cook for 8-10 minutes.
2. Add sausage or andouille and cook for 2-3 minutes.
3. Add paprika and garlic.
4. Add shrimp, cook for 6-7 minutes.
5. Add crawfish, cook for 2-3 minutes, if not dark enough add more paprika.
6. Add rice & season to taste.
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