Seafood Jambalaya Chef Suzanne Bourgeois Are you a fan of jambalaya? We are too, especially when it is full of Louisiana Seafood! Cook/Prep Time: 45 MinutesServings: 6 to 8 Ingredients 3 cups uncooked rice 1/4 cup butter 1/4 cup olive oil 1 pound raw Louisiana shrimp, your favorite sizes alt, to taste Tony Chachere’s Original Creole Seasoning, to taste lemon pepper, to taste 1 yellow onion, chopped 1 green pepper, chopped 1 red pepper, chopped 4 ribs celery, chopped 4 to 6 cloves garlic, minced 1 8-ounce carton fresh mushrooms, sliced 1 10-ounce can Rotel tomatoes 2 bay leaves 1 pound Louisiana crawfish tails 1 pound lump Louisiana crabmeat 1 bunch green onions, sliced 1/2 bunch parsley, minced Directions Cook the rice according to the package directions. In a large Dutch oven, melt the butter. Add the olive oil and sauté the shrimp for 5 to 7 minutes. Season the shrimp with salt, Tony Chachere’s, and lemon pepper while they are cooking. Remove the shrimp and set aside.Sauté the onion, peppers, celery, mushrooms and garlic for 5 to 9 minutes. Add the Rotel tomatoes and the bay leaves. Cook for 10 more minutes. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally. Add the crabmeat, green onions, and parsley. Mix in cooked rice, adjust seasonings, and remove from heat. Let stand about 5 minutes before serving (for the flavors to marry). Serve hot. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!