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Ingredients
- 2 cups Florida Orange Juice
- ¾ lb. andouille sausage, sliced into rounds
- 2 tbsp. unsalted butter
- 1 cup yellow onion, chopped
- ¾ cup green bell pepper, chopped
- ½ cup celery, chopped
- 2 ½ cups long grain rice, washed
- 2 cups water
- 1 cup white wine
- 1 (12-oz.) can diced tomatoes
- 2 bay leaves
- 2 tsp. dried thyme
- 4 tsp. Creole seasoning
- ½ tsp. Original TABASCO® brand Pepper Sauce
- ¾ lb. medium Louisiana shrimp
- 1 lb. whole Louisiana crawfish
- 18 Louisiana oysters, shucked
- ½ cup Florida Orange segments, seeded
- ½ cup green onions, sliced
Instructions
- Place andouille sausage and butter in a large saucepan and cook over medium heat for 5 minutes.
- Add onion, green pepper and celery and cook for an additional 5 minutes.
- Add rice, Florida Orange Juice, water, wine, tomatoes, bay leaves, thyme, half the Creole seasoning and Tabasco® and mix well to combine. Cover and simmer over low heat for 10 minutes.
- Boil enough water to cover all seafood, about 3 quarts. Add remaining half of Creole seasoning to the water.
- Add crawfish and boil for 15 minutes until shells are bright red. Add the shucked oysters and cook for at least 5 to 10 minutes, depending on your preferred temperature. Add the shrimp for the last 5 minutes of cooking and cook until shrimp are opaque.
- Spoon jambalaya into serving bowls and top with seafood. Garnish with Florida Orange segments and green onions.
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