Cajun Seafood Jambalaya
RICHMOND, Va (WTVR) – The Brandermill Midlothian Woodlake Lions Club’s ‘Annual Crab Fest’ is back, September 28th from 3pm to 7pm at Brandermill Church! Chef Michael Onorato shared his recipe for a delicious Cajun Seafood Jambalaya and Club President Alan Manden shared more details.
Yield 20 Portions
1 SAUSAGE,ANDOUILLE,ROPE 3-1/4 oz
PORK,HAM, PIT REF CKD SMOKED-EZ SLICE, 2/16#A 3-1/4 oz
2 BUTTER,SOLID GRADE AA SALTED REF 3/8 oz 2-3/8 tsp
Onions,Yellow,Diced,3/8in 1-1/8 oz 3 tbsp
Celery,Diced,Fresh 3/4 oz 3-5/8 tbsp
Peppers,Green,Diced 3/8″ 3/4 oz 2-3/8 tbsp
Garlic,Chopped,Natural <1/8 oz <1/8 pt
3 Seasoning,Cajun <1/8 oz 3/8 tsp
Onions,Green,Diced 1/4 oz 1 tbsp
Tomato,Whole,Peeled 3-1/4 oz 6 tbsp <1/8 #10
Tomato,Diced JP 3-1/4 oz 5-1/2 tbsp <1/8 #10
Rice,White,Converted,Long Grain,Dry 3-3/4 oz 9-1/4 tbsp
4 SHRIMP,RAW 51-60 PUD DMSTC, 4/5# 1-5/8 oz
CRABMEAT,SPECIAL PASTEURIZED, 12/1# 1-5/8 oz 4-1/4 tbsp
In a large kettle, saute sausage and ham until it begins to brown.
Add butter and vegetables,garlic and saute until soft, stirring often.
Stir in seasonings, onions,tomatoes and bring to a boil. Add rice, stirring well.
Fold in seafood, stir and reduce heat to low. Cover and cook until rice is done. About 40 minutes.