Original Creole Seasoning 
Smoked Chicken Jambalaya
If you love bold smoky flavor and classic Louisiana dishes, this Smoked Chicken Jambalaya by @TFTI.BBQ…
Get RecipeWe’re taking summer comfort food to the max with this delicious seafood recipe by @creoleseoul.
Ingredients
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1lb crawfish tails
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1lb medium shrimp
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¼ cup diced onions
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¼ cup diced bell peppers
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¼ cup diced celery
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½ cup vegetable oil
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¾ cup flour
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3 cups, seafood, shrimp or chicken stock
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½ lb (2 sticks) butter
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1 cup chopped green onions
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½ cup chopped parsley
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3 cups cooked rice
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Tony Chachere’s Creole Seasoning, to taste
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Garlic Powder, to taste
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Onion Powder, to taste
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Italian Seasoning, to taste
- Clear
Directions
- Heat oil over high heat in a heavy bottomed or cast-iron skillet until it begins to smoke. Whisk/stir in flour until fully combined. Reduce heat to medium and while stirring constantly until roux is the color of peanut butter.
- Turn off heat and stir in the holy trinity and seasonings and allow to cook for about 5 minutes.
- In a separate deep, heavy bottomed pot, bring 2 cups of stock to a boil and whisk the roux into the stock until thoroughly dissolved.
- Reduce heat to medium-low and cook until flour taste is gone. Continue stirring occasionally and season to taste. Remove from heat and set aside.
- In your original skillet (clean it out first), melt 1 stick of butter over medium heat. Stir in the crawfish, shrimp, and green onion, and sauté for about 1 minute, or until shrimp turn pink. Add in the remaining stick of butter and remaining cup of stock and stir until butter is melted.
- Pour buttery seafood mixture into the stock boil and whisk to combine. Increase heat to high until étouffée is boiling, then back down to a simmer, stirring occasionally. Reduce heat to low and cover for 30 minutes, stirring occasionally and continuing to season to taste. While étouffée is simmering, cook rice per package instructions.
- To serve, add ½ cup of rice to a plate or bowl, topped with the étouffée and chopped parsley garnish.
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