pat's Recipe

Seafood Jambalaya

Category: Jambalya

1 (16 oz) pkg kielbasa smoked sausage, cut
crosswise into 1/2-inch-thick pieces
(Hillshire Farm Polska Kielbasa preferred)
4 Tbsp extra virgin olive oil
2 large celery stalks, chopped
1 medium onion, chopped
1/2 red or green bell pepper, chopped
3 garlic cloves, minced
1/2 cup long grain white rice, uncooked
1 tsp paprika
1 tsp salt
1/2 tsp dried thyme
1 (14 oz) can chicken or vegetable broth
2 (10 oz) cans Ro-Tel diced tomatoes and
green chiles
1/2 pound raw shrimp
1/2 pound raw scallops
1/2 raw crawfish
V8 juice, tomato juice or bloody Mary mix
without alcohol (optional)
hot sauce (optional)

In deep, 12-inch skillet, cook kielbasa in oil over medium-high heat 6 to 7 minutes or until browned, stirring occasionally. With slotted spoon, transfer sausage to bowl.
To drippings in skillet, add celery, onions and bell pepper; cook, covered 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook until the garlic is tender.
Stir in rice, paprika, salt and thyme. Add broth and tomatoes with their juice; heat to boiling over high heat. Reduce heat to low. Cover and cook 15 minutes. Stir kielbasa and seafood into jambalaya. (the amount of seafood can be increased or decreased) Cook, covered, 5 minutes or until rice is tender and seafood is hot and just cooked through.
If more juice is needed, add V8 , tomato juice or bloody Mary mix. Sprinkle with hot sauce if desired.

makes 8 to 12 servings.