Seafood Jambalaya

6 servings Prep: 20 m Cook: 1 h 15 m Total: 1 h 35 m Intermediate
5.0/5 (3)
Seafood Jambalaya
Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. This seafood version combines shrimp, crab meat, and oysters with smoked sausage, rice, and the holy trinity. Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, parsley, celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water, seasonings, and uncooked rice are added.

Ingredients

6 servings
  • 3 pounds peeled shrimp
  • 1 pound crab meat
  • 1 dozen oysters
  • 1 pound smoked sausage sliced
  • 3 cups rice
  • 1 small can tomato sauce
  • 1 large onion chopped
  • 2/3 cup chopped parsley
  • 2/3 cup chopped shallots (cross between onion and garlic)
  • 2/3 cup bell pepper chopped
  • 2/3 cup cooking oil
  • 1/2 tbsp garlic powder
  • salt, black pepper and red pepper
  • 3 cups water

Step-by-Step Instructions

  1. Set the rice to cook separately and set aside. Sauté the chopped onion over medium-low heat in oil until almost brown, about 10 minutes. Add shallots and bell pepper, garlic powder and sauté for 10 minutes. Add sliced smoked sausage and tomato sauce, cooking for another 10 minutes. Add 3 cups water and cook for 30 minutes over medium heat. Add parsley, shrimp, oysters and crab meat and cook for 15 minutes. Mixture should have a creamy texture and not be too watery. Season with salt, black pepper, and red pepper to taste. Add the cooked rice a little at a time, stirring until all the rice is mixed in. Heat over medium heat for 15 minutes, stirring occasionally.

Common Problems and Solutions

Q: Why is my jambalaya too watery?

A: Make sure to simmer the liquid down for the full 30 minutes before adding the seafood. The mixture should reduce and thicken. If it's still too watery after adding the rice, cook uncovered for a few extra minutes to evaporate excess liquid.

Q: Can I add all the seafood at once?

A: Yes, but shrimp, oysters, and crab all cook quickly (10-15 minutes is plenty). Adding them together near the end prevents overcooking and keeps the seafood tender.

Q: Should I use raw or cooked rice?

A: This recipe calls for cooking the rice separately first, then folding it in at the end. This gives you more control over the rice texture and prevents it from getting mushy.

Tips and Techniques

Don’t rush the sautéing of the onions—let them get almost brown to develop deep flavor. If you prefer a drier jambalaya, cook the rice with slightly less water than usual so it absorbs the sauce better when mixed in.

Ingredient Substitutions

  • oysters: extra shrimp or crawfish tails
  • smoked sausage: andouille sausage
  • shallots: green onions or extra onion with minced garlic

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven
  • Separate pot for cooking rice
  • Wooden spoon for stirring

Historical Context

Jambalaya is one of Louisiana’s most iconic dishes, with both Cajun and Creole variations. The name likely comes from the French ‘jambon’ (ham), though this seafood version showcases the Gulf Coast bounty of shrimp, crab, and oysters.