Anybody have a recipe for a good seafood jambalaya or paella sort of thing?

the only "seafood" jamb I do is shrimp and andouille... oysters would probably mess up the rice (and be nasty).

if i want a ton of seafood i just do a real paella

you know that the secret is to coconut Pete's Paella?

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Anybody have a recipe for a good seafood jambalaya or paella sort of thing?

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The only seafood jambs I've made are with shrimp and Andouille. I'm not a huge fan of it but some of my family love it so I'll do one every now and then. Enjoy.

My dad use to make a red shrimp and salt meat jambalaya.

He would make a jamabalaya like you normally would band add rotel, he would also add his shrimp before the stock. Shrimp would be way over cooked but I still ate the a ton of that growing up and I still like it.

Save the crawfish for stew.

[img]He make a jamabalaya like you normally would add rotel[/img]

Yeah...I'm a pretty hard line no tomato in jambalaya/gumbo guy. But it's hard for me to figure how to give the rice that good, sticky flavor without having some burnt stuff on the bottom of the pot (from browning the meat). Seafood, you don't want to have sticking to the pot.

Maybe if you could find some crawfish fat and combine with a stock from shrimp heads to use as your water for the rice???

I grew up on brown (as opposed to red w/tomatoes) shrimp & sausage jambalaya....you add the (fairly big) shrimp at the end w/the rice....once it's done, add beaucoup chopped green onions & stir them into the jamb. It's still my favorite kind, and I'm always disappointed in the flavor of the all-meat versions.

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My attempt at paellaaya was a flop. Ended up with tomato seafood jambalaya. Didn't really care for the crawfish in it. It was edible. Bout it.

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Wish i woulda seent dis earlier.

What did u do? So we dont make same mistake?

I make a similiar dish (mybe) to what ur lookin for.... its more of a thin ettouffee base and very light amount of paellayya - could even b done w grits. No dice on the oysters doe - they'd b mush