Sannie's Shrimp & Crawfish Jambalaya


1/2 pound butter

1 bunch green onions chopped

3 tsp. garlic chopped

3 oz. green bell peppers diced

1/2 bunch parsley chopped

1/2 pound crawfish tail meat

1/2 pound jumbo shrimp, deviened

1 cup wine and stock

salt and pepper to taste

3 cups jasmine rice, cooked


Preheat skillet and add butter. Saute green onions, garlic, bell pepper, parsley, crawfish and shrimp together.

Deglaze skillet with wine and stock. Simmer. Add cooked rice and stir until all liquid is absorbed. Serve.