Recipe Categories
Misc Vegetables
Cajun/Creole
Jambalaya & Cajun Rice

Cullen's Crab Shrimp 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

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.

When our eyes see our hands doing the work of our hearts, the circle of Creation is completed inside us, the doors of our souls fly open and love steps forth to heal everything in sight.

- Michael Bridge