Recipe of the Week



Prep Time: 30 Minutes
Yields: 6 Servings

Traditional jambalaya of New Orleans is a warm, tomato-based dish, flavored with a combination of sausages, ham and chicken. This is an unusual but memorable cold seafood variation on the classic recipe. Meat has been left optional in this recipe for use during the Lenten season.

1 cup crawfish tails
1 cup jumbo lump crabmeat
1 cup (71–90 count) boiled shrimp, head removed, peeled and deveined
2 cups cooked rice
1 cup mayonnaise
½ cup Creole mustard
1 cup diced tomatoes
1 cup diced Bermuda onions
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
1 tbsp chopped thyme
1 tbsp chopped basil
salt and black pepper to taste
granulated garlic to taste
pinch red pepper flakes
½ cup diced ham (optional)
½ cup sliced smoked sausage (optional)
½ cup sliced green onions
¼ cup chopped parsley

Place rice in a large mixing bowl. Blend in mayonnaise, mustard, tomatoes, onions, bell peppers, thyme and basil. Season to taste using salt, black pepper, granulated garlic and red pepper flakes. Mix in seafood meat, green onions and parsley, blending thoroughly until ingredients are well combined. Refrigerate 2 hours before serving.



















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