Seafood Jambalaya with Shrimp
Experience the bold flavors of Seafood Jambalaya, a classic Southern Louisiana dish featuring perfectly seasoned crab, shrimp, aromatic spices, and a medley of vegetables. This one-pot wonder is both hearty and delicious, making it ideal for family dinners or special gatherings.
Servings 6 servings
Calories 360kcal
Equipment
Ingredients
- 1 pound raw shrimp Peeled and deveined
- 1 ½ teaspoons Creole Seasoning Divided in ½ teaspoon and 1 teaspoon portions; Adjust to suit your taste.
- 1 teaspoon olive oil
- 6 oz andouille sausage Sliced into small pieces. You can substitute ground sausage pork, turkey sausage, etc.
- ½ cup chopped green peppers
- ½ cup chopped white onions
- ½ cup chopped celery
- 2-3 garlic cloves Minced
- 15.5 oz canned diced tomatoes You can also use fresh tomatoes. I use fire roasted.
- ¼ cup all-purpose flour
- 2 cups long grain white rice Rinsed.
- 4 cups broth or stock Seafood, chicken, vegetable, etc.
- 1 bay leaf
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 8 oz lump crab meat Optional
Instructions
- Season the shrimp with ½ teaspoon of Creole seasoning and salt and pepper to taste.
- Add the olive oil to a pan on medium heat. I used a 12 inch cast iron skillet. Add the seasoned shrimp and cook for 3-5 minutes or until it is pink and opaque.
- Remove the shrimp from the pan and set aside. Add the sausage to the pan.
- Cook the sausage for 4-5 minutes or until it has browned. Remove the cooked sausage and set it aside.
- Add in the garlic, green peppers, onions and celery. Stir and cook until the onions and garlic are fragrant.
- Add in the flour and diced tomatoes. Stir until the mixture is fully coated with flour.
- Add in the rice and stir to toast the rice with the flavors of the pan.
- Pour in the broth and add the broth and cooked sausage to the pan. Use a wooden or silicone spoon and deglaze the bottom of the pan to scoop up any brown bits on the pan. These bits are loaded with flavor.
- Adjust the heat to boiling and add the bay leaf, 1 teaspoon Creole Seasoning, salt and pepper to taste, and smoked paprika.
- Once the pot reaches a boil, reduce the heat on the stove to low. Cover the pan and simmer. Remove the lid and glide the wooden spoon throughout the pan every 6-8 minutes to ensure the rice doesn't stick to the bottom of the pan.
- Once the broth has been fully absorbed and the rice has softened, remove the lid and remove the bay leaf. This can take 12-20 minutes (or more use your judgment).
- Add the shrimp and crab to the rice. Fold the seafood into the rice. You want to fold the rice in as opposed to stirring it. This may result in mushy rice. Folding means use a spoon to lift the rice and turn it over so it combines the seafood.
- Cool before serving.
Notes
If you're using a store-bought Creole seasoning that includes salt, you may not need mu in the recipe if at all.
You can use Cajun seasoning as opposed to Creole seasoning. This works wonderfully if you like an additional kick in flavor.
To substitute chicken, slice skinless chicken breasts into chunks and cook it along with the sausage.
If you use something other than long-grain rice you will have to adjust your cook time. Short grain rice usually needs to cook longer due to higher starch.
Rinse the rice thoroughly before cooking to remove excess starch. This will help prevent the rice from sticking together and becoming overly soft.
Avoid cooking at too high of a temperature, as this can cause the rice to cook too quickly and become mushy. Simmer the jambalaya gently and monitor the cooking time.
Don't over-stir the dish. Excessive stirring will release starch and cause the rice to become sticky and soft which results in a mushy dish.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 40g | Protein: 26g | Fat: 9g