Seafood Jambalaya

• 2-3 T. olive oil
• 1/2 large onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 1 lg. green pepper, diced
• 1 lg. red pepper, diced
• 2 ears corn, kernels removed, or 1 can corn
• 1 can diced tomatoes with jalapenos
• 2 c. cooked white or brown rice
• 1 can lump crab
• 1 T. black pepper
• 1-2 t. cayenne
• 1-2 t. thyme
• 1 t. cumin
• 20-25 lg. frozen cooked tail off shrimp, thawed
• habanero or tabasco sauce to taste

1. 1. Drizzle oil into very large saucepan over medium heat.
2. 2. Add onion, garlic; cook until light brown.
3. 3. Add celery, peppers and corn; let sweat 5-10 minutes.
4. 4. Add tomatoes along with 1 can water. Increase heat to med-high and bring to a steady simmer.
5. 5. Add crab and spices. Continue to simmer so flavors meld.
6. 6. Add rice. Return to simmer until most of liquid is absorbed.
7. 7. Add shrimp. Continue to simmer until shrimp are heated through~~2 minutes.
8. 8. Serve over rice. Add habanero or tabasco, if desired.

olive oil, onion, garlic, stalks celery, green pepper, red pepper, corn, tomatoes, brown rice, lump crab, black pepper, cayenne, thyme, cumin, frozen cooked tail off shrimp, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/seafood-jambalaya-50034306 (may not work)