ELK Jambalaya
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This is a different version of Jambalaya. Its very delicious and so easy to make.Perfect those rare nights when you cannot decide between Chinese or Cajun food. Why settle for one or the other when you can have a little of each.

1 package zatarain's jambalaya mix
2 1/2 cups water
1 lb crab, cut into bite sized pieces
1/2 cup celery, diced
1/4 cup bamboo shoots
1/4 cup water chestnuts, sliced
1/2 cup bean sprouts
1/2 cup snow peas
1/4 cup white onions, diced
1/3 cup carrots, shredded
1 cup cabbage, shredded
1/4 teaspoon black pepper
3 tablespoons soy sauce
3 tablespoons oil
4-6 tomatoes, depending on size and preference
1/4 cup pecans or peanuts, for a crunchier version (I prefer cashews) (optional) other meat (beef, chicken, duck, game, pork or other types of seafood can be substituted in the recipe) (optional)

Directions

1. Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
2. Reserve.
3. Heat oil in a wok.
dd crab and cook until done.
dd all the vegetables and lightly stir fry leaving vegetables crisp.
dd the tomatoes.
o not overcook.
dd soy sauce, pepper, and pecans and mix well.
dd cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.

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