Chesapeake Jambalaya

  • 2 tbsp. olive oil
  • 2 links smoked sausage, sliced
  • 1 c. onion, chopped
  • 1 c. celery, chopped
  • 1 c. green bell pepper, chopped
  • 3 cloves garlic, minced
  • 28 oz. crushed tomatoes with juice
  • 2 c. chicken or vegetable stock
  • 2 c. uncooked rice
  • 1 c. Blue Crab Bay Co.® Bloody Mary mixer
  • 1 tbsp. Blue Crab Bay Co. Chesapeake Bay Seasoning
  • 1/4 c. fresh parsley
  • 1 lb. medium shrimp, peeled and deveined
  • 1/2 lb. crabmeat
In a large, heavy pot, saute the smoked sausage in olive oil, then remove from pot and set aside. Add the chopped vegetables and garlic, and saute for about five minutes. Add the tomatoes and stock, and bring to a boil. Lower heat and add the rice, Bloody Mary mixer, and seasoning. Bring to a second boil, reduce heat, cover and simmer on low for about 20 minutes. About halfway through, add parsley and shrimp. Cover and continue to simmer. remove from heat, stir in the crabmeat and cooked sausage, cover and let stand for five to 10 minutes. Serves four to six.
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