Fresh mussels and clams are added along with large shrimp for a dressed-up version of the classic Cajun rice dish.
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|1. Heat oil and butter in large straight-sided skillet set over medium heat; cook sausage, onion and celery for 12 to 15 minutes or until very tender. Stir in rice until completely coated.|
|2. Add soup and water; bring to boil. Cover and reduce heat to low; cook for 10 to 15 minutes or until liquid is absorbed and rice is still slightly undercooked. Let cool completely. Refrigerate for up to 1 day. Makes 12 cups (3 L).|
- Heat 1 1/2 cups (375 mL) jambalaya in skillet with 1/2 cup (125 mL) water; bring to simmer. Stir in 4 shrimp and nestle 4 mussels and 4 clams into rice. Cover and cook for 7 to 8 minutes or until shells are open (discard any that do not open) and rice is tender. Sprinkle with parsley and serve with lemon wedges.