Name: Seafood Jambalaya Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Cajun
Ingredients: 1 pound andouille sausage or smoked sausage, sliced on 45° diagonals; 1 pound large shrimp (31-40 per pound) or extra-large shrimp (26-30 per pound), peeled and deveined; 8 ounces jumbo lump crab meat, drained; 2 tablespoons minced garlic (approximately 4 large cloves), plus more to taste; 1 ½ cups chopped white onion (approximately 1 large onion); 1 cup chopped green bell pepper (approximately 1 large bell pepper); 1 cup chopped celery (approximately 4 stalks); 2 tablespoons butter or chicken fat, or lard; 2 cups chicken stock or seafood stock (for initial cooking stage); 6 cups chicken stock or seafood stock (for cooking rice); 1 28-ounce can diced tomatoes; 2 tablespoons tomato paste; 2-3 tablespoons Creole seasoning, more or less to taste; 2 bay leaves; Salt (optional, to taste); 4 cups long-grain white rice (uncooked)

Jump to Recipe· 4.1 from 90 reviews

If you are craving a dish that explodes with bold flavors, rich textures, and the vibrant spirit of the South, this Seafood Jambalaya Recipe is here to deliver all that and more. Combining smoky andouille sausage, succulent shrimp, and tender lump crab meat with aromatic Creole seasoning and a classic trinity of vegetables, this hearty meal is an absolute celebration of Cajun cooking. Whether you’re serving it for a family dinner or impressing guests at a gathering, this Seafood Jambalaya Recipe never fails to evoke warm smiles and full bellies.

Ingredients You’ll Need

The image shows several bowls and a measuring cup with different ingredients arranged on a white marbled surface. There is one white bowl filled with raw shrimp that are grayish with a shiny texture. Another white bowl contains sliced browned sausage, arranged in a loose pile. A white bowl holds finely diced white onions, while a white bowl contains chopped red bell peppers. A light-colored blue bowl is filled with white uncooked rice. A small dark blue bowl holds minced garlic, and a very small white bowl contains red and light brown powdered spices. A turquoise measuring spoon holds green peas, and another small white bowl contains chopped green celery. There is also a white bowl with chopped red tomatoes in liquid, and a clear glass measuring cup filled with a light yellow broth. The ingredients are bright and fresh, neatly arranged, showing vivid colors and different textures. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, adding depth, color, and texture that make this jambalaya so unforgettable. From the savory sausage to the fragrant garlic and the perfectly cooked rice, these essentials come together in glorious harmony.

1 pound andouille sausage: Sliced on a 45° angle for maximum browning and smoky flavor.
2 tablespoons butter: Or chicken fat or lard, these fats create a rich base for sautéing the aromatics.
2 tablespoons minced garlic: About 4 large cloves, adding pungent warmth and depth.
1 ½ cups chopped white onion: The sweet earthiness perfectly balances the spices.
1 cup chopped green bell pepper: Adds color and subtle crunch to your jambalaya.
1 cup chopped celery: For crispness and that classic “holy trinity” foundation.
2 tablespoons tomato paste: Caramelized for a rich, slightly sweet tang that enhances the sauce.
2 cups chicken or seafood stock: Used for deglazing and infusing flavor into the sauce.
1 28-ounce can diced tomatoes: Adds brightness and a touch of acidity.
2–3 tablespoons Creole seasoning: The essential spice blend that defines this dish’s authentic kick.
2 bay leaves: For a subtle herbal aroma that lingers throughout the simmering process.
Optional salt: Adjust according to taste and seasoning salt content.
6 cups chicken or seafood stock: Added later to cook the rice to tender perfection.
4 cups long-grain white rice: The starchy base that soaks up all the delicious flavors.
1 pound large shrimp: Peeled and deveined for quick cooking and succulent bites.
8 ounces jumbo lump crab meat: Drained and folded in for sweet, delicate seafood richness.

How to Make Seafood Jambalaya Recipe

Step 1: Brown the Sausage

Start by heating a large skillet over medium-high heat. Add the sliced andouille sausage and cook, flipping often, until it’s beautifully browned on all sides. This step creates those irresistible caramelized edges full of smoky flavor. Once browned, drain the liquid and set the sausage aside.

Step 2: Sauté Aromatics and Trinity

In a large Dutch oven or heavy-bottomed pot, melt butter over medium-high heat. Toss in the minced garlic and sauté just until fragrant, about 30 to 60 seconds. Then add the chopped onions, bell pepper, and celery—the iconic Cajun “holy trinity.” Stir frequently and cook until the onions turn translucent, about 5 minutes, letting those flavors build layer by layer.

Step 3: Caramelize the Tomato Paste

Lower the heat to medium and mix in the tomato paste. Cook, stirring constantly for 3 to 5 minutes, until the paste darkens and caramelizes slightly. This concentrated, rich base adds depth and complexity that sets this jambalaya apart from the rest.

Step 4: Deglaze and Simmer

Add 2 cups of chicken or seafood stock to the pot, scraping up every flavorful brown bit stuck to the bottom. Incorporate the canned diced tomatoes, Creole seasoning, and bay leaves. Reduce the heat to medium-low and simmer gently for 10 minutes, stirring often. This slow melding of flavors begins the heart of the sauce.

Step 5: Cook the Rice

Pour in the remaining 6 cups of stock along with the uncooked rice. Stir everything together, allowing the rice to absorb all the savory liquid. Cover and simmer for 20 to 25 minutes until the rice is tender and the liquid has been fully absorbed. This step is key to getting that fluffy yet flavorful rice foundation.

Step 6: Add Seafood and Sausage

Once the rice is cooked, taste and adjust seasoning with more Creole spice or salt as needed. Lower the heat to low and gently fold in the shrimp, lump crab meat, and the browned sausage. Simmer for about 10 minutes more, stirring frequently, until the shrimp are fully cooked and the jambalaya thickens to a luscious, stew-like consistency.

Step 7: Final Touches and Serve

Before serving, remove the bay leaves and give the jambalaya one last stir to evenly distribute all the flavors and textures. Now it’s ready to be ladled into bowls and enjoyed immediately—ideally with some crusty French bread to soak up every last bit of this incredible creation.

How to Serve Seafood Jambalaya Recipe

A white pan filled with orange-red rice mixed with small pieces of brown sausage and whole pink shrimp scattered evenly on top. The rice looks moist with a slightly oily shine, and green round slices of scallion are sprinkled across the dish for color contrast. The pan sits on a white marbled surface with a striped blue and white towel nearby. A bottle of hot sauce and its red cap are positioned to the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or green onions adds a fresh, vibrant finish that brightens every spoonful. For those who love an extra pop of heat, a dash of hot sauce or sliced jalapeños offers a lively kick that complements the smoky and savory notes perfectly.

Side Dishes

Seafood jambalaya shines as a meal on its own but pairs beautifully with simple, crisp sides like a green salad with a tangy vinaigrette or roasted vegetables. A side of warm garlic bread or classic cornbread also makes for a delightful, comforting combo that everyone will appreciate.

Creative Ways to Present

Serve the jambalaya layered in warm bowls with a dollop of sour cream or a squeeze of fresh lemon juice for a tasty contrast. For a fun twist, stuff the jambalaya into hollowed-out bell peppers or serve in individual bread bowls to impress guests with both flavor and flair.

Make Ahead and Storage

Storing Leftovers

Let your jambalaya cool completely, then transfer to an airtight container. Stored in the fridge, it keeps well for 3 to 4 days, making it perfect for weekday lunches or quick dinners.

Freezing

You can freeze jambalaya in freezer-safe containers or heavy-duty zip bags for up to 3 months. Just thaw overnight in the fridge before reheating to maintain that incredible texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if needed to loosen the rice. This helps prevent drying out while keeping the dish creamy and satisfying.

FAQs

Can I use other types of seafood in this Seafood Jambalaya Recipe?

Absolutely! Shrimp and crab are classic, but feel free to add crawfish, scallops, or even firm white fish. Just adjust cooking times so the seafood stays tender and doesn’t overcook.

Is it okay to substitute andouille sausage with another kind?

Yes, but try to choose a smoked sausage with plenty of seasoning to maintain the bold, smoky flavor characteristic of jambalaya. Kielbasa or chorizo are good alternatives if andouille isn’t available.

Can I make this recipe spicier or milder?

Definitely. Creole seasoning levels can be adjusted to your heat preference. Add extra chili flakes or cayenne for more spice, or reduce the amount for a gentler flavor profile.

What is the best rice to use for this recipe?

Long-grain white rice is ideal because it cooks up fluffy and separate, absorbing all the delicious flavors without becoming mushy.

Can I prepare this Seafood Jambalaya Recipe ahead of time?

Yes! You can complete the cooking up to adding the seafood and sausage, then refrigerate and add those last ingredients fresh when reheating to keep seafood tender and fresh.

Final Thoughts

This Seafood Jambalaya Recipe is not just a meal—it’s an experience filled with rich traditions and tantalizing flavors. Warm, comforting, and bursting with excitement in every bite, it’s a dish that invites stories, smiles, and seconds at the dinner table. I can’t wait for you to try it and make it a cherished favorite in your own kitchen!