Description
A hearty and flavorful Seafood Jambalaya featuring andouille sausage, shrimp, jumbo lump crab meat, and tender long-grain white rice cooked in a rich Creole-spiced tomato and stock base. This classic Louisiana dish brings robust spices and a satisfying blend of seafood and smoked sausage making every bite a delightful celebration of Cajun and Creole flavors.
Ingredients
Meat & Seafood
- 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
Vegetables & Aromatics
- 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)
Liquids & Stocks
- 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
Dry Goods & Seasonings
- 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)
Instructions
- Brown the sausage: Place a large skillet on the stovetop over medium-high heat. Add the sausage slices and cook, flipping often, until browned on both sides. Drain excess liquid from the skillet and set aside.
- Sauté aromatics: Meanwhile, heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add butter and let it melt completely. Add minced garlic and sauté for 30 to 60 seconds until fragrant.
- Cook the trinity: Add chopped onion, green bell pepper, and celery to the pot. Stir and sauté about 5 minutes until onions become translucent.
- Incorporate tomato paste: Reduce heat to medium and add tomato paste. Cook for 3 to 5 minutes, stirring constantly until it browns and caramelizes slightly.
- Deglaze with stock: Add 2 cups chicken or seafood stock, stirring to deglaze the pot and dissolve the tomato paste into a smooth, thick mixture.
- Add tomatoes and seasoning: Stir in the diced tomatoes, Creole seasoning, and bay leaves. Reduce heat to medium-low and simmer, stirring often, for 10 minutes to meld flavors.
- Add remaining stock and rice: Add the remaining 6 cups stock and uncooked rice. Stir well to combine. Simmer uncovered for 20 to 25 minutes or until the rice is cooked through and liquid absorbed.
- Adjust seasoning: Taste and add more Creole seasoning or salt as needed. Reduce heat to low.
- Add seafood and sausage: Fold in the cooked sausage, shrimp, and lump crab meat. Simmer, stirring frequently, for about 10 minutes until shrimp are fully cooked and jambalaya thickens.
- Finish and serve: Remove bay leaves and discard. Stir jambalaya well to combine all ingredients. Serve hot immediately, optionally with crusty French bread on the side.
Notes
- Sausage: Slice the sausage diagonally (at a 45° angle) to maximize the browning surface area and enhance flavor.
- Garlic: Adjust garlic quantity to your preference – recommended 3 to 6 large cloves for bold flavor.
- Creole Seasoning: Season generously but to taste. It’s a key spice blend in this dish, so feel free to use more for extra punch.
- Salt: Check your Creole seasoning for salt content before adding extra salt to avoid over-seasoning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, Creole, Louisiana
