No Meat Friday * Seafood Jambalaya

Today in My Kitchen is a quick and easy Seafood Jambalaya :

It;s very common in South Louisiana to find Seafood as the choice of meat on Friday . As many Catholics abide by the No Meat on Friday rule. But since we are in Lent season I thought I would share these recipes featuring Seafood :

  • 2 T Butter
  • 1 C (each)Chopped green pepper,onions and celery
  • 1 clove garlic minced
  • 1 C un cooked Rice
  • 11/2 C Chicken broth
  • 1 can diced tomatoes
  • 2 C crawfish tails
  • 1 tsp each : salt,red pepper and poultry seasoning

In a pot melt butter and cook vegetables until tender. Stir in rest of item- bring to boil. Stir and Cover. Let simmer another 20-30 minutes until rice is done.

No crawfish you can substitute shrimp or other seafood instead.

Shrimp and Peas :


  • 1 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped green pepper
    1/4 cup butter, cubed
    3 cups vegetable broth
    1-1/2 cups uncooked long grain rice
    2 teaspoons Creole seasoning

  • 1/2 teaspoon Worcestershire sauce
    1/8 to 1/4 teaspoon cayenne pepper
    2 cans (14-1/2 ounces each) diced tomatoes, drained
    1 pound cooked medium shrimp, peeled and deveined
    1-1/2 cups frozen peas
  • In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne.
  • Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.

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