Recipes

Florida Orange Seafood Jambalaya

Ingredients

  • ¾ pound Andouille sausage, cut into thin slices
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, chopped
  • ¾ cup green bell pepper, chopped
  • ½ cup celery, chopped
  • 2 1/2 cups long grain rice, washed
  • 2 cups (480 ml) Florida orange juice
  • 2 cups water
  • 1 cup white wine
  • 1 (12-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 teaspoons Creole seasoning
  • ½ teaspoon Original TABASCO® brand Pepper Sauce
  • ¾ pound medium Louisiana shrimp
  • 1 pound whole Louisiana crawfish
  • 18 Louisiana oysters, shucked
  • ½ cup Florida orange segments, seeded
  • ½ cup green onions, sliced

Instruction

Place Andouille sausage and butter in large saucepan; cook over medium heat for 5 minutes. Add onion, green pepper and celery; cook for additional 5 minutes. Add rice, orange juice, water, wine, tomatoes, bay leaves, thyme, Creole seasoning and Tabasco®; cover and simmer over low heat for 10 minutes.

Place andouille sausage and butter in large saucepan; cook over medium heat for 5 minutes. Add onion, green pepper and celery; cook for additional 5 minutes. Add rice, orange juice, water, wine, tomatoes, bay leaves, thyme, Creole seasoning and Tabasco®; cover and simmer over low heat for 10 minutes.

 

Ingredients

  • ¾ pound Andouille sausage, cut into thin slices
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, chopped
  • ¾ cup green bell pepper, chopped
  • ½ cup celery, chopped
  • 2 1/2 cups long grain rice, washed
  • 2 cups (480 ml) Florida orange juice
  • 2 cups water
  • 1 cup white wine
  • 1 (12-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 teaspoons Creole seasoning
  • ½ teaspoon Original TABASCO® brand Pepper Sauce
  • ¾ pound medium Louisiana shrimp
  • 1 pound whole Louisiana crawfish
  • 18 Louisiana oysters, shucked
  • ½ cup Florida orange segments, seeded
  • ½ cup green onions, sliced

Preparation

Place Andouille sausage and butter in large saucepan; cook over medium heat for 5 minutes. Add onion, green pepper and celery; cook for additional 5 minutes. Add rice, orange juice, water, wine, tomatoes, bay leaves, thyme, Creole seasoning and Tabasco®; cover and simmer over low heat for 10 minutes.

Place andouille sausage and butter in large saucepan; cook over medium heat for 5 minutes. Add onion, green pepper and celery; cook for additional 5 minutes. Add rice, orange juice, water, wine, tomatoes, bay leaves, thyme, Creole seasoning and Tabasco®; cover and simmer over low heat for 10 minutes.

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