Seafood Jambalaya

8 servings Total: 1 h 45 m Intermediate
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Seafood Jambalaya
A hearty Louisiana seafood jambalaya loaded with shrimp, crab, oysters, and smoked sausage simmered with the holy trinity and folded into rice. This one-pot Cajun classic brings together the best of the Gulf in every savory spoonful.

Ingredients

8 servings
  • 3 pounds cleaned shrimp
  • 1 pound crabmeat
  • 1 dozen oysters
  • 1 pound smoked sausage
  • 3 cups rice
  • 1 small can tomato sauce
  • 1 large onion chopped
  • 2/3 cup chopped parsley
  • 1/2 cup shallots (not scallions)
  • 1 cup chopped bell pepper
  • 2/3 cup cooking oil
  • salt and red pepper to taste

Step-by-Step Instructions

  1. Cook 3 cups of rice and set aside.
  2. Sauté in oil over medium low heat the bell pepper and onion until onion is almost brown, about 12-15 minutes. Add the parsley and shallots and sauté for 10 minutes. Add the tomato sauce and cook for 10 minutes.
  3. Add shrimp and cook 15 minutes, stirring occasionally, then add the sliced smoked sausage and cook for 10 minutes longer.
  4. Add 3 cups water and cook for 30 minutes over medium heat stirring as needed to prevent sticking.
  5. Add oysters and crab meat and cook for 15 minutes, stirring gently to avoid breaking up the crabmeat.
  6. Add the cooked rice a little at a time stirring until the rice is well blended to the consistency you like (you do not have to use all the rice).
  7. Heat the mixture stirring occasionally over medium heat for 15 minutes to allow flavors to meld.

Common Problems and Solutions

Q: Why is my jambalaya too wet or mushy?

A: You may have added all the rice without checking consistency. Add the cooked rice gradually, stirring and checking texture as you go—you don't have to use all of it. The rice should be well-coated but not swimming in liquid.

Q: Can I use frozen seafood?

A: Yes, but thaw completely and drain well before adding. Frozen seafood releases extra water, which can make your jambalaya watery. Pat the seafood dry with paper towels before cooking.

Q: My shrimp are overcooked and rubbery. What happened?

A: Shrimp cook quickly and continue cooking from residual heat. If your shrimp are getting rubbery, reduce the initial 15-minute cooking time to 8-10 minutes, just until they turn pink. They'll finish cooking as you add other ingredients.

Tips and Techniques

Don’t skip browning the onions well—that caramelization adds depth to the entire dish. Stir gently once you add the crabmeat to avoid breaking up those precious lumps. If you like your jambalaya with a kick, add cayenne pepper along with the salt and red pepper.

Ingredient Substitutions

  • oysters: extra shrimp or crawfish tails
  • smoked sausage: andouille sausage or kielbasa
  • crabmeat: crawfish tails or additional shrimp
  • shallots: green onions (scallions)

Equipment Needed

  • large heavy-bottomed pot or Dutch oven
  • large pot for cooking rice
  • wooden spoon for stirring

Historical Context

Jambalaya is one of Louisiana’s most iconic dishes, with roots in Spanish paella and West African jollof rice. Seafood versions like this one celebrate the Gulf Coast’s incredible bounty, combining whatever the catch of the day brings with smoked sausage for depth.