Brad's crab jumbalaya
Brad's crab jumbalaya

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, brad's crab jumbalaya. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Brad's crab jumbalaya is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Brad's crab jumbalaya is something which I’ve loved my entire life.

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To get started with this recipe, we must prepare a few ingredients. You can cook brad's crab jumbalaya using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brad's crab jumbalaya:
  1. Make ready 1 dungeness crab. Cooked and deshelled
  2. Get 1 andouille sausage, sliced on the bias
  3. Take 1/2 small onion, chopped
  4. Take 1 ea, baby red, baby yellow, & baby orange bell pepper, chopped
  5. Make ready 1 tbs minced garlic
  6. Prepare 1/2 can fire roasted diced tomatoes
  7. Get 1 cup long grain white rice
  8. Make ready 3 bay leaves
  9. Take 2 tsp tomato and chicken bouillon
  10. Make ready 1 tsp oregano
  11. Take 1 tsp old bay seasoning
  12. Get 1/2 tsp crushed red pepper
  13. Make ready 1 1/2 tbs Cajun seasoning
  14. Take 1 tsp paprika
  15. Prepare 1/2 tsp allspice
  16. Prepare 1 tbs butter

In a medium saucepan over high heat, melt margarine. Add the shrimp, salt, oregano and white, red and black peppers. Fluff the rice with a fork and stir in the crab and scallions. Serve the jambalaya in bowls, passing the hot sauce at the table.

Steps to make Brad's crab jumbalaya:
  1. Add a little oil to a hot pan. Add onion and pepper. Sweat until tender. Not brown.
  2. Add garlic. Saute 2 more minutes.
  3. Add butter and dry rice. Cook until rice just starts to brown a bit.
  4. Add 2 1/2 cups water, sausage seasonings, and tomatoes. Cover and simmer for about 20 minutes, or until water is almost absorbed.
  5. Turn off heat. Add crab. Let sit on hot burner 5 minutes for rice to finish.
  6. Discard bay leaves, fluff with a fork. Serve immediately. Enjoy.

Add the stock, water, tomatoes and bay leaf, season lightly with salt and pepper and bring to a boil. Fluff with a fork and stir in the crab and scallions. Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Be the first to rate and review this recipe. Isaac Toups is back and this time he's showing you another Cajun classic—jambalaya.

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