Ingredients for Cajun Shrimp And Crab Jambalaya
- Vegetable Oil
- All Purpose Flour
- 1 medium onion, chopped
- Green Bell Pepper
- Celery Rib
- Canadian Bacon
- Chopped Tomatoes
- Reduced Sodium Chicken Broth
- Long Grain White Rice
- 1 teaspoon Old Bay seasoning
- 1 pound shrimp, peeled and deveined
- Lump Crabmeat
- Fresh Cilantro
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How to Make Cajun Shrimp And Crab Jambalaya
- Lightly coat a large heavy-bottomed skillet with nonstick cooking spray and set over medium heat.
- Add 2 tablespoons of oil and 1/4 cup of all-purpose flour. Whisk constantly until the roux turns a deep mahogany brown, about 5-7 minutes. Do not burn.
- Add 1 medium onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), and 4 ounces of bacon (diced).
- Sauté until vegetables are soft and bacon is cooked through, about 5-7 minutes.
- Stir in 1 (28-ounce) can of crushed tomatoes, 2 cups of chicken broth, 1 cup of long-grain white rice, and 1 teaspoon of Old Bay seasoning.
- Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer until most of the liquid is absorbed and the rice is almost tender, about 20-25 minutes.
- Gently fold in 1 pound of shrimp (peeled and deveined) and cook just until pink and firm, about 3-5 minutes. Do not overcook.
- Gently fold in 1 cup of lump crab meat.
- Cover and cook for 1 minute.
- Remove from heat and let stand for 3 minutes before serving.
- Sprinkle with 2 tablespoons of fresh cilantro, chopped, before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
23g
Fat
6g
Carbs
16g
