Shelly's Recipe

SPICY SEAFOOD JAMBALAYA CASSEROLE

Category: Casseroles - Seafood

2 tbsp olive oil
1 lb. medium shrimp (peeled and deveined)
1 lb. lump crab meat
1/2 lb. sliced Andouille sausage and crawfish tails (optional)
1/2 cup each onions, celery, and bell peppers, chopped
1/4 cup fresh parsley, chopped
3 cloves of garlic, minced
2 bay leaves
2 cups seafood stock
1 can Rotel diced tomatoes and green chilies, drained
1 small can tomato sauce
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce
3 cups cooked rice
1/2 cup freshly grated Parmesan cheese

Place the seafood in large bowl and season to taste with Cajun seasoning, and set aside. Chop the veggies, garlic, and parsley. In a large heavy pot, saute the trinity in the olive oil, for 5 minutes.

Add tomatoes, tomato sauce, stock, Worcestershire sauce, bay leaves, and 1 tsp. Cajun seasoning, stir, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes.

Add the seafood and meat, and stir, and simmer for 5 more minutes. Add parsley, and remove from heat, cover and let stand for 10 minutes.

Remove bay leaves, add cooked rice, and blend gently until well combined. Transfer to a 13x9 inch, buttered baking dish and bake, cover with foil, and bake in a preheated oven at 350 degrees for 20 minutes. Uncover, and sprinkle evenly with Parmesan cheese and bake for 5 to10 more minutes or until cheese.