Shrimp and Crawfish Jambalaya

Name: Shrimp and Crawfish Jambalaya
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 12 servings
Cuisine: Cajun,Creole,Southern,American
Ingredients: 3 tablespoons vegetable oil, or bacon fat; 8 ounces spicy sausage, such as andouille sausage, cut into 1/2-inch pieces; 2 cups coarsely chopped yellow onions; 1 cup coarsely chopped celery; 1 cup coarsely chopped green bell pepper; 1 tablespoon finely chopped garlic; 2 teaspoons dried thyme; 2 teaspoons dried basil; 1/2 tablespoon freshly ground black pepper; 1 (28-ounce) can petite diced tomatoes; 1 (10-ounce) can diced tomatoes with green chiles; 1 cup chicken stock; 2 cups water; 1 1/2 tablespoons sweet paprika; 1 teaspoon smoked paprika; 3 cups converted rice; 2 tablespoons unsalted butter; 1 1/2 pounds extra-large shrimp, peeled and deveined; 12 ounces cooked crawfish; 2 tablespoons finely chopped fresh parsley; 2 tablespoons thinly sliced scallion, green parts only, optional

A New Orleans-style shrimp, sausage, and crawfish jambalaya recipe perfect for feeding large gatherings or special events.

⭐ 4.1 (23 reviews) Prep: 20 minCook: 80 minTotal: 100 minYields: 12 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Cajun Creole Southern American

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Ingredients

3 tablespoons vegetable oil, or bacon fat
8 ounces spicy sausage, such as andouille sausage, cut into 1/2-inch pieces
2 cups coarsely chopped yellow onions
1 cup coarsely chopped celery
1 cup coarsely chopped green bell pepper
1 tablespoon finely chopped garlic
2 teaspoons dried thyme
2 teaspoons dried basil
1/2 tablespoon freshly ground black pepper
1 (28-ounce) can petite diced tomatoes
1 (10-ounce) can diced tomatoes with green chiles
1 cup chicken stock
2 cups water
1 1/2 tablespoons sweet paprika
1 teaspoon smoked paprika
3 cups converted rice
2 tablespoons unsalted butter
1 1/2 pounds extra-large shrimp, peeled and deveined
12 ounces cooked crawfish
2 tablespoons finely chopped fresh parsley
2 tablespoons thinly sliced scallion, green parts only, optional

Instructions

Preheat the oven to 350 F.
In a large pot, brown sausage in oil over medium heat. Add onion, celery, green pepper, garlic, thyme, basil, and black pepper; cook, stirring frequently, for 10 minutes.
Stir in tomatoes with their juice, chicken stock, water, and both paprikas. Bring to a simmer and cook uncovered for 10 minutes.
Stir in the rice, then transfer the mixture to a large roasting pan lightly coated with cooking spray. Cover with foil and bake at 350 F for 30 minutes.
Separately, sauté shrimp in butter until opaque. Add crawfish tails and any fat, then sauté until heated through.
Stir the shrimp, crawfish tails, and parsley into the jambalaya. Taste and add salt, such as celery salt, if needed.
For immediate serving, re-cover with foil and return to the oven for an additional 7 to 10 minutes. Skip this step if reheating later.
Sprinkle with scallion tops, if desired, and serve.

Nutritional Info (per serving)

Calories: 275 kcal

Carbohydrate: 23 g

Cholesterol: 120 mg

Fiber: 3 g

Protein: 19 g

Saturated Fat: 4 g

Sodium: 694 mg

Sugar: 5 g

Fat: 12 g

Unsaturated Fat: 0 g