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             Summer Jambalaya

• 1 lb. backfin or special crab meat
• 1/2 lb. steamed, peeled, and chopped shrimp
• 1 medium onion, chopped
• 1 stalk celery diced
• 1/2 c. each, red and green peppers, chopped
• 1 clove minced garlic
• 1/3 c. margarine
• 1 tsp. thyme
• 1 tsp. crushed red pepper
• 2 Tbsp. chopped fresh parsley
• 1 tsp. Cajun spice
• 1 tsp. Old Bay Seasoning
• 1 can ( 1 lb. 12 oz.) crushed tomatoes
• 2 Tbsp. catsup
• 2 tsp. sugar
• Back to Seafood Sauces

Preparation Instructions:

  In a 6 qt. Dutch oven, sauté in margarine the onion, celery, green and red pepper, and garlic. Add all remaining ingredients except for crab and shrimp. Add 1 tsp. salt and 1/2 tsp. pepper. Cover and simmer for 30 minutes. Add the remaining 2 ingredients and continue to cook for fifteen minutes. (Optional: Add 1/2 c. dry white wine with the crab and shrimp) Serve on platter surrounded by cooked white rice. Recipe stretches to serve several and is complimented with a loaf of crusty French bread and butter.

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- Michael Bridge