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Maryland with Pride logo Recipes
Somerset Jambalaya
  • 1 lb. backfin or special crab meat
  • 1/2 lb. steamed, peeled, and chopped shrimp
  • 1 medium onion, chopped
  • 1 stalk celery diced
  • 1/2 c. each, red and green peppers, chopped
  • 1 clove minced garlic
  • 1/3 c. margarine
  • 1 tsp. thyme
  • 1 tsp. crushed red pepper
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp. Cajun spice
  • 1 tsp. Old Bay Seasoning
  • 1 can ( 1 lb. 12 oz.) crushed tomatoes
  • 2 Tbsp. catsup
  • 2 tsp. sugar
Preparation Instructions:
In a 6 qt. dutch oven, saute in margarine the onion, celery, green and red pepper, and garlic. Add all remaining ingredients except for crab and shrimp. Add 1 tsp. salt and 1/2 tsp. pepper. Cover and simmer for 30 minutes. Add the remaining 2 ingredients and continue to cook for fifteen minutes. (Optional: Add 1/2 c. dry white wine with the crab and shrimp) Serve on platter surrounded by cooked white rice. Recipe stretches to serve several and is complimented with a loaf of crusty French bread and butter.

» This recipe is credited to Jo Dryden of Newark, DE and was the 2nd Place Winner of the 1992 Crab Cooking Contest (Main Dish Division) in Crisfield, MD.

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