Florida Orange Seafood Jambalaya
Ingredients
¾ pound andouille sausage, cut into thin slices
2 tablespoons unsalted butter
1 cup yellow onion, chopped
¾ cup green bell pepper, chopped
½ cup celery, chopped
2 1/2 cups long grain rice, washed
2 cups Florida orange juice
2 cups water
1 cup white wine
1 (12-ounce) can diced tomatoes
2 bay leaves
2 teaspoons dried thyme
2 teaspoons Creole seasoning
½ teaspoon Original TABASCO® brand Pepper Sauce
¾ pound medium Louisiana shrimp
1 pound whole Louisiana crawfish
18 Louisiana oysters, shucked
½ cup Florida orange segments, seeded
½ cup green onions, sliced
Preparation
Place andouille sausage and butter in large saucepan; cook over medium heat for 5 minutes. Add onion, green pepper and celery; cook for additional 5 minutes. Add rice, orange juice, water, wine, tomatoes, bay leaves, thyme, Creole seasoning and Tabasco®; cover and simmer over low heat for 10 minutes.
Add shrimp and crawfish; cover and cook an additional 7 to 10 minutes. Remove pot from heat and add oysters; cover and let rest for 8 minutes to allow oysters to cook gently. Remove bay leaves. Garnish with orange segments and green onions.