Cajun Shrimp and Crab Jambalaya
Dive into the bold, comforting flavors of the South with this Cajun Shrimp and Crab Jambalaya, a one-pot meal bursting with seafood goodness and classic Creole-inspired spices. Succulent shrimp, tender lump crab meat, and smoky andouille sausage mingle with aromatic vegetables, perfectly seasoned rice, and a medley of Cajun spices for an irresistible dish that's hearty and flavorful. This recipe is a feast for the senses, combining juicy bites of seafood, zesty tomatoes, and a fragrant blend of paprika, thyme, and bay leaves. Ready in just about an hour, it’s perfect for dinner parties, cozy family meals, or anytime you're craving a taste of Louisiana. Garnished with vibrant green onions and fresh parsley, this jambalaya is as stunning as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound extra large shrimp, peeled and deveined
- 1 pound lump crab meat
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage, sliced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups long-grain white rice
- 14.5 ounces diced tomatoes with juices
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced andouille sausage and cook until browned, about 4 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the rice to the pot, stirring to coat it with the vegetable and oil mixture.
Pour in the diced tomatoes with their juices and the chicken broth. Stir in the Cajun seasoning, paprika, thyme, bay leaves, salt, and black pepper.
Return the sausage to the pot and bring the mixture to a simmer.
Reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally to prevent sticking.
Once the rice is tender, gently fold in the shrimp and crab meat. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.
Remove and discard the bay leaves. Sprinkle the chopped green onions and parsley over the jambalaya.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1365 mg | 455% | |
| Sodium | 13459 mg | 585% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 34.2 g | ||
| Protein | 272.6 g | 545% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 1218 mg | 94% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 6945 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
