Alabama Seafood Jambalaya

Chef Jim Smith
4 Servings

What you need


1 lb Alabama Shrimp

12 Shucked Oysters, liquor reserved

8oz. Red Snapper, cut into 2in. cubes

2 c. Conecuh Sausage, diced

1 c. Yellow Onion, diced

1/2 c. Celery, diced

1/2 c. Green Bell Pepper, diced

1 tbsp. Garlic, minced

1 tbsp. Blackening seasoning

1/4 c. White Wine

3 tbsp. Fresh Thyme, picked

3 tbsp. Flat Leaf Parsley, chopped

3 tbsp. Green Onion, finely chopped

Tabasco sauce to taste

3 lbs. Red Tomatoes

5 Cloves Fresh Garlic, peeled and crushed

4 c. Jasmine Rice



Preheat oven to 350F


Cook the rice and set aside.


Core the tomatoes and slice a shallow “X” in the tomato opposite if the core and roast with 5 cloves of peeled crushed garlic. Roast for 10 -12 minutes until the skins separate and have a good roasted color. When done let cool and then peel the tomatoes, move them to a pot and gently crush the peeled tomatoes and roasted garlic set aside.


Season the shrimp and red snapper with salt, white pepper, and blackening seasoning.


In a medium rondeau (or Dutch oven) over medium-high heat sear the red snapper and shrimp until almost done, then remove and set aside.


Reduce the heat and add the sausage into the pot and cook until the sausage begins to crisp then add the diced onion, celery, and green bell peppers, and minced garlic, season, and sauté.

Cook on medium low heat until the onions are translucent, making sure not to brown or burn the trinity.


Deglaze with the white wine and let reduce.


Next add a healthy dash of tabasco sauce, blackening, the reserved oyster liquor, and the roast tomatoes and let stew for 5-10 minutes over low heat.


After stewing add in the rice and mix; next return the shrimp, snapper, and raw oysters and very gently mix making sure not to break up the snapper.


Finish with the parsley, green onion, and thyme and let stew for a couple of minutes making sure not to over cook the shrimp and snapper.

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