Creole Seafood Jambalaya
A vibrant, tomato-based Louisiana classic featuring tender shrimp, crab, and smoky andouille chicken sausage simmered with rice and Creole spices in one hearty, flavorful pot.
Ingredients
- 1 lb shrimp peeled and deveined
- 0.5 lb crab meat lump or claw
- 0.5 lb andouille chicken sausage sliced
- 1 cup long-grain white rice uncooked
- 1 medium onion diced
- 1 medium green bell pepper diced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz
- 2 cups seafood stock or chicken broth
- 1 tbsp Creole seasoning adjust to taste
- 1 tsp paprika
- 0.5 tsp cayenne pepper optional for heat
- 2 tbsp olive oil for sautéing
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 2 tbsp green onions chopped for garnish
- 1 tbsp parsley chopped for garnish
Instructions
- Sauté sausage: Heat olive oil in a large Dutch oven over medium heat. Add sausage slices and brown on both sides. Remove and set aside.
- Cook aromatics: In the same pot, add onion, celery, bell pepper, and garlic. Cook for 5–7 minutes until soft.
- Add rice and spices: Stir in rice, Creole seasoning, paprika, cayenne, salt, and pepper. Toast lightly for 2 minutes.
- Deglaze and simmer: Add tomatoes and seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Add seafood and sausage: Return sausage to the pot. Add shrimp and crab. Stir gently and cover. Cook for another 10–12 minutes, or until rice is tender and shrimp are cooked through.
- Rest and serve: Let the dish sit covered for 5 minutes. Fluff with a fork. Garnish with parsley and green onions before serving.
Notes
- You can substitute crab with crawfish or omit it for a more budget-friendly version.
- For a healthier twist, use brown rice but extend the cook time by 10–15 minutes.
- To reduce spice, omit the cayenne and use a mild Creole seasoning.
- Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months.
- Always add shrimp toward the end to prevent overcooking.