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Brad's crab jumbalaya
Brad's crab jumbalaya

Before you jump to Brad's crab jumbalaya recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Pick water over other drinks. Having a soda or a cup of coffee every now and then isn’t a terrible idea. Using them for your only source of hydration, on the other hand, is dumb. Choosing water instead of other beverage adds to your body’s health and allows it stay hydrated. This also helps you decrease your caloric intake by hundreds of points without needing to buy and eat terrible diet foods. Water is typically one of the keys to really losing weight and getting healthy.

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We hope you got benefit from reading it, now let’s go back to brad's crab jumbalaya recipe. To cook brad's crab jumbalaya you only need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Brad's crab jumbalaya:
  1. Take 1 dungeness crab. Cooked and deshelled
  2. Get 1 andouille sausage, sliced on the bias
  3. Use 1/2 small onion, chopped
  4. Get 1 ea, baby red, baby yellow, & baby orange bell pepper, chopped
  5. Take 1 tbs minced garlic
  6. You need 1/2 can fire roasted diced tomatoes
  7. Get 1 cup long grain white rice
  8. Get 3 bay leaves
  9. Prepare 2 tsp tomato and chicken bouillon
  10. Take 1 tsp oregano
  11. Get 1 tsp old bay seasoning
  12. Take 1/2 tsp crushed red pepper
  13. Take 1 1/2 tbs Cajun seasoning
  14. Use 1 tsp paprika
  15. Provide 1/2 tsp allspice
  16. You need 1 tbs butter
Instructions to make Brad's crab jumbalaya:
  1. Add a little oil to a hot pan. Add onion and pepper. Sweat until tender. Not brown.
  2. Add garlic. Saute 2 more minutes.
  3. Add butter and dry rice. Cook until rice just starts to brown a bit.
  4. Add 2 1/2 cups water, sausage seasonings, and tomatoes. Cover and simmer for about 20 minutes, or until water is almost absorbed.
  5. Turn off heat. Add crab. Let sit on hot burner 5 minutes for rice to finish.
  6. Discard bay leaves, fluff with a fork. Serve immediately. Enjoy.

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